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Paprika Oleoresin

Paprika oleoresin is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens
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Introduction

Paprika oleoresin (also known as paprika extract) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products. It is composed of capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids). Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use.

Specifications
Capsaicin 0.01 Max.
Color value CU 3000-200000
Absorbance ratio 0.980 Min.
As % 0.0003% Max
Pb % 0.0002% Max
Hexane residue % 0.0025% Max.
Organic solvent residue % 0.005% Max
Package In 1/5/10/20/180kgs net plastic drum
Storage condition Keep containers/drum closed under cool and dry place
Shelf Life 2 Years

Functions and Applications

Foods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed, it is used to deepen the colour of egg yolks.    

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