|Paprika extract, Capsicum Annum Linn, Capsicum Frutescens.
|Country of Origin
|Soluble in oils, insoluble in water
|0.93 – 0.95
|1.535 –1.538 @ 20°C
|It mixes well with oils, fat and in dry liquid carriers such salt, dextrose, edible oil, lecithin and benzyl alcohol.
Oleoresin paprika is an oil soluble extracts that are basically used as a coloring and flavoring compound in food products such as such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. It is extracted from the fruits of sweet red pepper, Capsicum Annuum Linn or Capsicum Frutescens. These fruits are found in temperate regions.
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 : Dark reddish viscous liquid , without pungency with Characteristic odour,
Aroma : Characteristic odor
It has three major components that include Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin
Because of its capsanthin and capsorubin, this extract is primarily used as a coloring and flavoring agent in various food products. It largely finds application in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. Moreover, it also find usage in poultry feed, to darken the color of egg yolks.