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China Sanshool Liquid CAS 504-97-2 Sanshools For Food And Cosmetic

Sanshool is a natural chemical compound primarily found in Sichuan pepper. Its chemical name is isobutylamide of hydroxyl. It is one of the major active ingredients in Sichuan pepper and possesses unique taste characteristics, including a numbness and weak electric sensation. When consumed, Sanshool can cause a distinctive tingling sensation in the mouth, unlike typical chili peppers. This sensation is described as a mild numbness and tingling, appreciated by many for its invigorating effect and unique flavor experience.

In cooking, Sanshool is commonly used as a seasoning, especially in Sichuan cuisine and other Asian dishes. Additionally, it has been used for medicinal purposes and is believed to have certain pharmacological effects. Overall, Sanshool is an essential component of Sichuan pepper, enhancing both the flavor and mouthfeel of foods, making it an integral part of many Asian cuisines.

product details

Product ParameterParameter

Grade	Form	Application	Shelf Life	Packing	Suggest Ratio
Top	Liquid	Food/Cosmetic/Medicine	2 Years	125g/500g;1kg/5kg	Depend on your formula

Products FeatureFeature

First, it is a unique sensory experience and chemical composition. Sanshool is mainly found in Sichuan pepper and belongs to the isobutylamide class of compounds. When consumed, it causes a unique tingling or numbness on the tongue and lips, often described as similar to a mild electric shock.

Second, the taste of Sanshool is different from the heat of chili peppers. It is not spicy in the traditional sense, but rather a stimulating and refreshing feeling, so it can bring a unique taste experience to food when seasoning, especially in Sichuan cuisine and other Asian cuisines.

Finally, in addition to its application in cooking, Sanshool has also been studied for potential medicinal purposes due to its special pharmacological properties. This makes it more than just a flavoring agent, but also has the potential to have a positive impact on health.

Production DetailsDetails

Cooking and Seasoning:

Liquid Extracts: If using liquid extracts of Sanshool, it is usually necessary to dilute it appropriately as needed. It can be added to sauces, sauces or foods to ensure uniform distribution to achieve the desired taste effect.

Scientific Research and Laboratory Applications:

In scientific research, Sanshool is often used as a reagent to study its role in sensory stimulation, neurobiology or pharmacology.

When used, the appropriate concentration and dosage should be determined according to the specific experimental design and research purpose. Generally, precise control is performed according to experimental requirements to ensure the accuracy and reproducibility of the results.

Drug Development and Industrial Applications:

In drug development, liquid extracts of Sanshool may be used as part of drug formulations, such as in pain management or neurological research.

In industrial applications, the application of Sanshool may involve oral care products, cosmetics or other products with sensory stimulation needs.

As a strong taste stimulant, the use of Sanshool should be appropriately adjusted and controlled according to the specific application field and product requirements..