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BEAR
DETERRENT PEPPER SPRAY ACTIVE INGREDIENTS FACT SHEET
No Bear Spray Hotter!
UDAP's
Bear Deterrent’s active ingredients is measured at 2.0% Capsaicin
and Related
Capsaicinoids
(CRC). This is the highest
% value recommended for Bear Deterrent by the EPA.
Definitions Below
The active ingredients are
measured by the actual chemical hotness of the pepper, which is the CRC.
UDAP’s Bear Deterrent is rated at the maximum the EPA
recommends, on which is 2.0%. This produces about 3 million Scoville
Heat Units
(SHUs) of stopping power.
Our Bear Deterrents contain about 10% OC. This 10%
is a measurement of the OC in the can, not the hotness of the spray.
The EPA does NOT recognize nor allow labeling the measurement of bear
spray hotness by OC or SHU ratings. The latest most accurate means
accepted for evaluating true hotness is by testing the amount of CRCs
present in a spray. Another way to look at this is:
Of the 10% OC --20% are active ingredients
UDAP’s
personal sprays are rated at 1.34% CRC, which is the same rating as our
bear sprays were in the years preceding 1999. This produces about 2
million SHUs of stopping power. Our personal sprays
contain about 10% OC, also again the primary
deciding factor of hotness in a pepper spray is the CRC
rating. The active chemicals in OC are Capsaicin
and Related Capsaicinoids
(CRC), making this the only true determining factor
for active ingredients in pepper sprays. Another way to look at this is: Of the 10% OC
–13.4% are active ingredients
We
have chosen the above balances of CRCs and
propellant for a sophisticated dispersal system in our sprays to get
the active ingredients out with a sudden hissing sound creating a
billowing pepper cloud that is slow to dissipate, making it a more
effective means of stopping an attack.
We also utilize the most advanced technologies and
products in producing both our bear deterrents and our personal sprays,
in order to generate quality products that consumers can feel secure in
using.
DEFINITIONS
CRC
– “Capsaicin and
related Capsaicinoids” are the chemical components of peppers
that make them hot. Measuring by CRC’s is a laboratory
conducted and very accurate test for gauging hotness.
OC
–
“Oleoresin Capsicum” is the oil extracted from the
pepper that contains within it the capsaicin and related capsaicinoids.
Appearance is a redish brown liquid.
SHU – “Scoville Heat
Units” were invented in 1912 by a pharmacist named Wilbur
Scoville. These units measure the amount of capsaicin (the chemical
that provides the heat) in a pepper. Measuring by SHU’s
(Scoville Heat Units) is a subjective taste test.
PROPELLANT – The liquid propellant 134A is used in
all of UDAP Industries’ products to ensure a safe and
effective means of discharging the active ingredients in the sprays.
Vapor Pressure: 96 lbs. at 77F
Oleoresin
Capsicum (OC) is the oil that comes out of the pepper
plant. Capsaicin is the chemical that is
measured in the OC. Therefore, the active
ingredients are the capsaicin and related capsaicinoids. Our bear
sprays are approximately 10% OC of 3 million SHU. 20% of the OC is Capsaicin
and related capsaicinoids, making
the active ingredient rated at 2.0%.
Bear sprays must be between 1.0% and 2.0% Capsaicin and
related capsaicinoids,
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