Description
What it is. Capsaicin is a flavouring substance obtained by chemical synthesis, used as a sensory additive (functional group 2b). It is presented in solid form, with a minimum purity of 98% and an E/Z-capsaicin ratio ≥ 6:1.
What it is for. It is authorised as a flavouring for all animal species, including poultry, porcine species, ruminants and camelids, equidae, leporidae, ornamental birds, salmonids and minor fish species. The additive must be incorporated into feed in the form of a premixture. Its use typically relates to palatability and attractiveness of compound feed.
Points to watch. Storage conditions and stability to heat treatment must be specified in the instructions for use of the additive and premixtures. Personal protective equipment (skin, eye, respiratory protection) is mandatory if handling risks cannot be managed through operational procedures. The authorisation runs until 30 September 2035.
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