So, I am trying to use Pure Caspsaicin to add a little heat to some food. Now the pure Caspsaicin has come in crystal form they are Lipophilic so I have to use Glycerin to dilute it.

Now my issue.

Question #1

The crystals are rated at 16 Million SHU. The food I am making I would like to have the heat around 30,000 SHU consistently. I am trying to find out how to do the math.

Assuming I use Glycerin to dissolve the crystals how do I know what the SHU rating would be after I mixed them. One is a liquid and one is a solid. Can I weight the crystals and add to a weight of liquid or a volume of liquid? Not sure how to measure the volume as they could be compacted or light and fluffy.

Question #2

Let's assume that I can mix the two equal parts I have to assume that my SHU rating would drop from say 16 Million to 8 million SHU.

Assuming I add this to another liquid like water will it be diluted again or will it just be dispersed through out the food.

Any help would be appreciated.

You don't use Pure Caspsaicin in this manner.
If you want a little heat add hot sauce or fresh chillis..

16 million SHU is basically pepper spray concentrations !!!

Pure Caspsaicin is used A LOT in cooking to add heat. Im guessing you don't know the math, I'm looking for exact science not just guessing like many of us chef's have done for years.

Whatever mate, I'd prefer to use actual decent hot sauces than chemical enhancements...
BTW it's a concentration exercise which I'm not doing for you, ppm calcs bored me silly, especially as you haven't given enough information..
All told, you cannot calculate it, you can only measure it.


https://en.wikipedia.org/wiki/Scoville_scale