Does capsaicin separate from a sauce when cooled, like oil in a vinegrette when left to settle?

I am a former chef and have seen certain hot sauces separate in to vinegar and solids, it would be one that has no thickeners in it, most commonly use a gum like guar or xanthan, they are not cooked, now I have others that are emulsified with onions,carrots and other veg, I am a chili head and hot nut, have had some of the hottest available.





If it does separate, just shake it, I was at my sister a few years back, and she had a bottle they brought tot the home when they moved in when they bought the place in 1987, it was a bottle of tabasco and was black and the label was very badly faded.