Paprika Oleoresin Color (also known as paprika extract) is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens (Indian red chillies), and is primarily used as a coloring and/or flavoring in food products. It is composed of capsaicin, the main flavoring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main coloring compounds (among other carotenoids). Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use. The acceptable pH range for this product is 2.0 - 14.0. Paprika Oleoresin Color is used in cheeses, orange juice, sauces, and as well as meats and spices.
The plant Capsicum Annuum Linne can be found in a large part of the world. It contains the pigment carotenoid – capsantins rich in color with a reddish hint. The product is used as a spice for cooking due to its sharp savor and taste. However once the taste and savor is removed, the product is used as a colorant. The colorant is usually an oil soluble product, but after processing a water dispersible or water soluble product can be obtained. Paprika powder is often used in beverage, processed food and tomato applications as the colorant is heat, water and pH stable.
Paprika Oleoresin is obtained by the extraction of lipids and pigments from the pods of the Capsicum Annuum Linne, which is a sweet red pepper growing in moderate climates. The oil soluble extract is widely used in processed foods such as sausages, surimi, shrimps, dressings, coatings, and snack seasonings.