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Botonical Name | : | Capsicum annum | |
CAS # | : | 84625-29-6 | |
Country of Origin | : | India | |
Color & Odor | : | Dark red | |
Solubility | : | Water and essential oils | |
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 a reddish viscous liquid, extracted from lipids and pigments from the pods of Capsicum Annuum Linn or Capsicum Frutescens. It is extensively grown in temperate climates in various parts of the world. This extract is oil soluble and mainly used as a coloring and flavoring components in many food products such as sausages, dressings, dry soluble seasonings, food coatings and snack food seasonings. CONSTITUENTS:
The main components include Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin. AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:
Characteristic odor. BLENDS WITH:
It mix suitably 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:
The paprika extract contains main coloring compounds that are primarily used as coloring and flavoring agents in numerous food products. It is extensively used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. Further, it also find usage in poultry feed to intensify the color of egg yolks.
