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Botonical Name | : | Capsicum annum | |
CAS # | : | 84625-29-6 | |
Country of Origin | : | India | |
Color & Odor | : | Red | |
Solubility | : | Soluble in water and oil | |
Specific Gravity | : | 0.980-1.010 @25°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:
Extracted from lipids and pigments from the pods of sweet red pepper, capsicum annuum linn or capsicum frutescens, oleoresin paprika is suitable to be found in temperate climates. This oil soluble extract is mainly used as a coloring and flavoring compound in food products including sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. CONSTITUENTS:
It consists of Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin. AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:
Characteristic odor. BLENDS WITH:
It mix well with 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:
It includes capsanthin and capsorubin that are main coloring compounds and widely used for coloring and flavoring agent in various food products. It is also used in poultry feed to deepen the color of egg yolks. Further, it also find application in various processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings.
