Water Soluble Capsicum Oleoresin is produced by emulsifying or encapsulating capsicum oleoresin with hydrophilic carriers (polysorbate, modified starch, gum arabic) to create a water-dispersible product.
This allows the red-orange colour and heat of capsicum to be incorporated into water-based food systems such as sauces, dressings, beverages and brines where oil-soluble oleoresin would not disperse.