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Botonical Name | : | Capsicum annum | |
CAS # | : | 621-38-9 | |
Country of Origin | : | India | |
Color & Odor | : | Dark reddish viscous liquid , without pungency with Characteristic odour | |
Solubility | : | Soluble in oils, insoluble in water | |
Specific Gravity | : | 0.93 – 0.9501@ 20°C | |
Optical Rotation | : | -10.5 to 0.5 | |
Refractive Index | : | 1.490 - 1.496 @ 20°C | |
Flash Point | : | >100°C | |
Plant Part Used | : | Fruit Peel | |
Extraction Method | : | Solvent Extraction |
DESCRIPTION:
This oleoresin paprika is extracted from the fruits of sweet red pepper, Capsicum Annuum Linn or Capsicum Frutescens. These are extensively grown in temperate climates. This extract is easily soluble in oil and mainly used as a coloring and flavoring in food products such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. CONSTITUENTS:
It contains Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin. AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:
Characteristic odor. BLENDS WITH:
It blends easily 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:
It is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. Due to its main coloring compounds, capsanthin and capsorubin, it is primarily used for coloring and flavoring of various food products. It is also used in poultry feed to deepen the color of egg yolks.
