CHICAGO—Ajinomoto Co., Inc. received a letter from the U.S. Food and Drug Administration (FDA) citing no questions regarding Ajinomoto’s submission documenting the new ingredient dihydrocapsiate to be granted GRAS status.
Dihydrocapsiate is one of the capsinoid family of compounds structurally similar to capsaicin, the component that provides pungency to hot chili peppers. Capsaicin has long been recognized as a compound that increases metabolism and energy expenditure. According to the company, capsinoids activate certain receptors in the body that affect energy metabolism, but they are virtually non-pungent.
Ajinomoto is currently working with food and beverage manufacturers to explore beneficial applications.