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Botonical Name | : | Capsicum annum | |
CAS # | : | N/A | |
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 | : | 1.535 –1.538 @ 20°C | |
Flash Point | : | >100°C | |
Plant Part Used | : | Fruit Peel | |
Extraction Method | : | Solvent Extraction |
DESCRIPTION:
Oleoresin paprika is extracted from lipids and pigments from the pods of sweet red pepper, Capsicum Annuum Linn or Capsicum Frutescens, grown in temperate climates. It is an oil soluble extract and mainly used as a coloring and flavoring in food products such as such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. CONSTITUENTS:
It consists of three major components such as Capsaicin, Dihydrocapsaicin and Nordihydrocapsaici. AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:
Characteristic odor. BLENDS WITH:
It blends 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:
With its capsanthin and capsorubin, the main colouring compounds, it is primarily used for coloring and flavoring in various food products. It is widely used in 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.
