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Botonical Name | : | Capsicum annum | |
CAS # | : | 84625-29-6 | |
Country of Origin | : | India | |
Color & Odor | : | N/A | |
Solubility | : | Soluble in water and oil | |
Specific Gravity | : | 0.980-1.010 @20°C | |
Optical Rotation | : | -10.5 to 0.5 | |
Refractive Index | : | 1.522–1.590 @ 20°C | |
Flash Point | : | >100°C | |
Plant Part Used | : | Fruit Peel | |
Extraction Method | : | Solvent Extraction |
DESCRIPTION:
Oleoresin paprika is an oil soluble extract that is extracted from lipids and pigments from the pods of sweet red pepper, capsicum annuum linn or capsicum frutescens. It is largely used as a coloring and flavoring agent in a number of food products such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. CONSTITUENTS:
The major components include Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin. AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:
Characteristic odor. BLENDS WITH:
It mixes well with various oils, fat and in dry liquid carriers such salt, dextrose, edible oil, lecithin and benzyl alcohol. COMMON NAMES:
Paprika extract, Capsicum Annum Linn, Capsicum Frutescens. USES:
This oil soluble extract is extensively used as a coloring and flavoring compound in variety of food products. It is ideal to be used in numerous processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. It is also used in poultry feed to deepen the color of egg yolks.
