Editing Pepper spray (section)

==Components==

The active ingredient in pepper spray is [[capsaicin]], which is derived from the fruit of plants in the genus ''[[Capsicum]]'', including [[Chili pepper|chilis]] in the form of oleoresin capsicum (OC). Extraction of OC from peppers requires capsicum to be finely ground, from which capsaicin is then extracted using an organic solvent such as [[ethanol]]. The solvent is then evaporated, and the remaining waxlike resin is the oleoresin capsaicin.<ref>[https://www.sabrered.com/pepper-spray-frequently-asked-questions-0] Sabre Red. FAQs: What is oleoresin capsaicum? August 2020.</ref>

An [[emulsifier]] such as [[propylene glycol]] is used to suspend OC in water, and the suspension is then pressurized to make an [[aerosol]] pepper spray. Other sprays may use an alcohol (such as [[isopropyl alcohol]]) base for a more penetrating product, but a risk of fire is present if they are used in combination with a taser.<ref name=nij94/>

Determining the strength of pepper sprays made by different manufacturers can be confusing and difficult. Statements a company makes about their product strength are not regulated.
* The US federal government uses CRC (capsaicin and related capsaicinoids) content for regulation. CRC is the pain-producing component of the OC that produces the burning sensation. Personal pepper sprays can range from a low of 0.18% to a high of 3%. Most law enforcement pepper sprays use between 1.3% and 2%. The federal government of the United States has determined that bear attack deterrent sprays must contain at least 1.0% and not more than 2% CRC. Because the six different types of capsaicinoids under the CRC heading has different levels of potency (up to 2× on the SHU scale<ref name="Govindarajan Sathyanarayana 1991">{{cite journal|vauthors=Govindarajan, Sathyanarayana|date=1991|title=Capsicum — Production, Technology, Chemistry, and Quality. Part V. Impact on Physiology, Pharmacology, Nutrition, and Metabolism; Structure, Pungency, Pain, and Desensitization Sequences|journal=Critical Reviews in Food Science and Nutrition|volume=29|issue=6|pages=435–474|doi=10.1080/10408399109527536|pmid=2039598}}</ref>), the measurement does not fully represent the strength. Manufacturers do not state which particular type of capsaicinoids are used.
* Using the OC concentration is unreliable because the concentration of CRC (and potency of these compounds) can vary. Some manufacturers may show a very high percentage of OC, but the resin itself may not be spicy enough. Higher OC content only reliably implies a higher oil content, which may be undesirable as the [[hydrophobic]] oil is less able to soak and penetrate skin. Solutions of more than 5% OC may not spray properly.<ref name="nij94">[https://www.ncjrs.gov/pdffiles1/nij/grants/181655.pdf] National Institute of Justice. Oleoresin Capsaicum: Pepper Spray as a Force Alternative. March 1994.</ref>
* [[Scoville scale|Scoville heat units]] (SHU) is a common indication of pepper spiciness. It does take into account the different potency of CRC compounds, but it cannot be reliably used in pepper spray because it measures the strength of the dry product, i.e. the OC resin and not what comes in the aerosol spray. As the resin is always diluted to make it sprayable, the SHU rating is not useful on its own.<ref name=nij94/>