DESCRIPTION

Paprika Oleoresin occurs as a deep red to deep purple-red, somewhat viscous liquid or two-phase mixture. It is obtained by the solvent extraction of the pods, with or without seeds, of Capsicum annuum L. (Fam. Solanaceae) with subsequent removal of the solvent. Suitable extraction solvents should be used based on applicable regulatory requirements and based on the intended application of the ingredient as a food color or as a flavoring agent. Among the components of Paprika Oleoresin, capsaicin is the main flavoring compound, while the carotenoids capsanthin and capsorubin are mostly responsible for the material's color. The color is usually standardized according to the label declaration. Paprika Oleoresin is practically insoluble in water, insoluble in glycerin, partly soluble in alcohol (with oily separation), and soluble in most fixed oils.