R&D Application on Beverages
Research on capsaicin application on beverages by Alcohol Substitute
Alcohol Substitute in collaboration with ArKay are developing together a beverage application made with a capsaicin’s molecule which was discovered by Reynald Vito Grattagliano in 2007. The first results have been phenomenal with the launch of Arkay world first alcohol free liquor collection.
Still our R&D department needs millions of dollars to come up with a second generation of the W.A.R.M molecule which could be mixed with any drink to duplicate the kick and the burn of the alcohol without the ill effect and euphoric effect of the alcohol without the hangover.
Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to provide added spice or “heat” (piquancy), usually in the form of spices such as chili powder and paprika. In high concentrations, capsaicin will also cause a burning effect on other sensitive areas, such as skin or eyes.The degree of heat found within a food is often measured on the subjectiveScoville scale. Because people enjoy the heat, there has long been a demand for capsaicin-spiced products like curry, chili con carne, and hot sauces such as Tabasco sauce and salsa.
It is common for people to experience pleasurable and even euphoric effects from ingesting capsaicin. Folklore among self-described “chiliheads” attributes this to pain-stimulated release of endorphins, a different mechanism from the local receptor overload that makes capsaicin effective as a topical analgesic.