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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,
©
2000 All Rights Reserved |
Bear Spray Range 30 - 35 feet (9 meters).
