Oleoresin Paprika is produced by the extraction of lipids and pigments from the pods of sweet red pepper, Ca
An oil soluble extract with it is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings.
Paprika oleoresin (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 colouring and/or flavouring in food products. It is composed of capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids).
Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use.
Foods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed it is used to deepen the colour of egg yolks.