|Botanical Name||Capsicum annum|
|Common Name||Capsicum Frutescens, Capsicum Annum Linn, Indian red chillies.|
|Country of Origin||India|
|Solubility||Soluble in alcohol and oils. Insoluble in water|
|Specific Gravity||0.90700 - 0.91700 @ 25.00 °C|
|Optical Rotation||Not Applicable|
|Refrective Index||1.49000 - 1.49600 @ 20.00 °C|
|Bland With||Lipin, ethanol.|
|Flash Point||133.00 °F|
Instantly soluble OLEORESIN PAPRIKA 40000 CU (Also known as paprika) is an oil soluble extract derived from fruits of Capsicum Frutescens/Capsicum Annum Linn (Indian red chillies). With color value of 40000 CU (instantly soluable), it is primarily used as colouring and flavouring agent in food products. Composed of capsaicin, which is the main flavouring compound that provides pungency in higher concentrations, the main colouring compounds in it are capsanthin & capsorubin among other carotenoids.
Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.
Color : colorless to pale yellow clear liquid,
Aroma : Characteristic odor
Capsaicin, capsanthin, capsorubin.
Produced by extraction of lipids & pigments from pods of sweet red pepper, OLEORESIN PAPRIKA 40000 CU is an oil soluble extract. It is widely used in processed foods like sausage, dry soluble seasonings, dressings, food coatings & snack food seasonings.