Dihydrocapsiate is a capsinoid and occurs naturally in edible pungent (hot) and non-pungent chilli peppers. The applicant states that capsinoids are able to enhance energy expenditure and fat oxidation. Capsinoids are chemical analogues of capsaicin which is the hot component creating the sensation of 'hotness' in chilli peppers, while capsinoids are virtually non-pungent.
Sourcing of large quantities of dihydrocapsiate from chilli peppers is not sustainable because of the relatively small amounts that are contained in and can be extracted from chilli peppers. Ajinomoto therefore intends to produce dihydrocapsiate synthetically.
Ajinomoto’s synthetic dihydrocapsiate was authorised in November 2012 to be added to a range of foods. Ajinomoto has applied to the UK requesting to extend the use of this novel ingredient to include use in food supplements.
The ACNFP has considered this application and prepared a draft opinion.
Any comments on this draft opinion should be emailed to the ACNFP Secretariat at email@example.com by Friday 17 October 2014 and will be passed to the Committee before it adopts its final opinion on this novel food ingredient.
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