natural food color paprika oleoresin
Paprika Oleoresin
CAS No: 84625 29 6
FEMANo: 2834
Paprika oleoresin (also known as paprika extract) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products. It is composed of vegetable oil, capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds.
Appearance: Dark red oily liquid
| Sl No. | Tests | Specification | Protocol | |
| 1 | Organoleptic Characteristics : | |||
| Appearance | Dark red viscous liquid | In House Method | ||
| Odour | Characterisic of paprika | In House Method | ||
| Taste | Oily, practically pungency free | In House Method | ||
| 2 | Physico - Chemical Specifications : | |||
| Solubility | Soluble in vegetable oils | In House Method | ||
| Colour Value | 100000 - 100500 | MSD 10 Method | ||
| Physical sediment | <2 % | In House Method | ||
| 3 | Residual Solvent : | |||
| Residual Solvent (Total) | 20 ppm max. | FCC IX th Edition | ||
| Residual Hexane | 20 ppm max. | FCC IX th Edition | ||
| Residual Acetone | 20 ppm max. | FCC IX th Edition | ||
| Residual Methanol | 20 ppm max. | FCC IX th Edition | ||
| 4 | Heavy Metals : | |||
| Lead | <2ppm | AOAC 16th Edition | ||
| Arsenic | <1ppm | AOAC 16th Edition | ||
| Cadmium | <1ppm | AOAC 16th Edition | ||
| Mercury | <1ppm | AOAC 16th Edition | ||
| 5 | Microbiology : | |||
| Total Plate Count | < 10cfu/ gm | BAM,online January,2001 Chapter-3 | ||
| Total Yeast and Mould Count | < 10cfu/ gm | BAM, online, April, 2001, Chapter - 18 | ||
| E. coli | <3MPN/g | BAM, online, February, 2013 , Chapter - 4 | ||
| Salmonella | Absent in 25gm | BAM, online, August, 2012 , Chapter - 5 | ||
| 6 | Mycotoxins : | |||
| Aflatoxin B1 | <5ppb | ASTA 24.2, 1997 Edition | ||
| Aflatoxin (B1+B2+G1+G2) | <10ppb | ASTA 24.2, 1997 Edition | ||
Paprika Oleoresin
Food Addictive Cosmetic
1.Paprika Oleoresin,It is primarily used as a l tests on colouring and flavouring in food products
widely used in cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats, it is used to deepen the colour of egg yolks
2.Paprika Oleoresin can also be applied for cosmetics and Medicine.
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