|Red Pepper, Chile.
|Country of Origin
|South America, West Indies
|Soluble in alcohol and oils. Insoluble in water
|0.90700 - 0.91700 @ 25.00 °C
OLEORESIN PAPRIKA 40000 CU, WH is extracted by percolation with variety of solvents, primarily hexane that are removed prior to use. With color value of 40000 CU, it is produced by extraction of lipids & pigments from pods of sweet red pepper, it is grown in temperate climates. An oil soluble extract, it is widely used in processed foods dressings, sausage, dry soluble seasonings, snack food seasonings and food coatings.
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 with medium odor strength,
Aroma : Characteristic odor
Capsanthin, capsorubin, capsaicin.
It is primarily used as colouring and flavouring agent in food products. An oil soluble extract, it is widely used in processed foods like dressings, sausage, dry soluble seasonings, snack food seasonings and food coatings. Further, it is also used in poultry feed where it is used to deepen colour of egg yolks