Food Grade Paprika Oleoresin 100,000CU Cooked Meat

Food Grade Paprika Oleoresin 100,000CU Cooked Meat

Paprika is a deep red, sweet, pungent powder from the ground, dried pod of mild capsicum (Capsicum annuum L.). Paprika oleoresin is the combination of flavor and coloring principles obtained from paprika via extraction, using one or a combination of the approved solvents which is eventually removed. Although a variety of colored compounds are known to be present, the major coloring principles of paprika oleoresin are capsanthin and capsorubin. Paprika is insoluble in water and glycerin and partially soluble in ethanol. Paprika naturally gives a reddish-orange hue.

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Details

Paprika oleoresin

Capsanthin

Capsorubin

E 160c

INS No 160c(ii)

EINECS No. 207-364-1 (capsanthin); 207-425-2 (capsorubin)

CAS No. 465-42-9 (capsanthin); 470-38-2 (capsorubin)


The US also allows “paprika” as an approved exempt color, but the EU considers paprika a coloring foodstuff.


Physical Description

Paprika is a deep red, sweet, pungent powder from the ground, dried pod of mild capsicum (Capsicum annuum L.). Paprika oleoresin is the combination of flavor and coloring principles obtained from paprika via extraction, using one or a combination of the approved solvents which is eventually removed. Although a variety of colored compounds are known to be present, the major coloring principles of paprika oleoresin are capsanthin and capsorubin. Paprika is insoluble in water and glycerin and partially soluble in ethanol. Paprika naturally gives a reddish-orange hue.


Common Uses

Paprika is used to color meat products, confectionery, vegetable oils, snacks, surimi, seasonings, soups, sauces, salad dressings, marinades, processed cheese, bakery products, fruit preparations, convenient foods and canned goods. Its use as both a color and a spice overlap frequency.


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Hot Tags: food grade paprika oleoresin 100,000cu cooked meat, capsanthin,Capsanthins

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