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Botonical Name | : | Capsicum annum | |
CAS # | : | 622-39-9 | |
Country of Origin | : | India | |
Color & Odor | : | Dark reddish viscous liquid , without pungency | |
Solubility | : | soluble in oil & water | |
Specific Gravity | : | 0.9215 – 0.9506 @ 20°C | |
Optical Rotation | : | N/A | |
Refractive Index | : | 1.480 - 1.486 @ 20°C | |
Flash Point | : | >100 °C | |
Plant Part Used | : | Fruit Peel | |
Extraction Method | : | Solvent extraction |
DESCRIPTION:
With color value of 40000 CU, Paprika Oleoresin offered is extracted through percolation process from pods of sweet red pepper, Capsicum Annuum L. With main constituents as capsanthin and capsorubin, it is mainly used as a colouring and flavouring agent finding usage in orange juice, cheese, spice mixtures, sweets, sauces and processed meat products. CONSTITUENTS:
Capsanthin, capsorubin, capsaicin. AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:
Characteristic odor. BLENDS WITH:
Lipin, ethanol. COMMON NAMES:
Red Pepper, Chile. USES:
Paprika Oleoresin extract is used in processed meat, snack food coatings, popcorn oil & cheeses, beverages, and tomato products. Being an oil soluble extract, it is also used in food colouring applications. Some of the other applications it is used in include cheese, spice mixtures, orange juice, sauce, sweet & in poultry feed (For achieving deepened color of egg yolks).
