Plant Origin: Capsicum annuum Part Used: Fruit CAS No.: 465-42-9 Molecular Formula: C40H56O3 Molecular Weight: 584.87 Active Ingredient: Capsanthin, Capsaicin, Capsorubin
Description: Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens (Indian red chillies), 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. Functions: 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.It is used primarily as a food colouring or flavouring. It is also used for cosmetics production.Paprika powder and paprika extracts are used as natural colourings in the food industry. You might find paprika in your pasta sauce or ice cream.In the United States, paprika oleoresin is listed as a color additive "exempt from certification". In Europe, paprika oleoresin (extract), and the compounds capsanthin and capsorubin are designated by E160c. As a natural dye, oleoresin paprika is prepared in a variety of mixtures that give it a wide range of color shade abilities. On the American Spice Trade Association (ASTA) color scale for paprika, the higher the number paprika is rated at, the brighter the level of color. Domestic United States paprika, also known as capsicum, typically has a color rating of 60-160 with a typical value being 120. Sellers of oleoresin paprika however offer it at a ASTA color scale ranging from 500 to 3,500.
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