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Botonical Name | : | Capsicum annum | |
CAS # | : | 72968-48-0 | |
Country of Origin | : | India | |
Specific Gravity | : | 0.881 – 0.8956 @ 20°C | |
Optical Rotation | : | N/A | |
Refractive Index | : | N/A | |
Flash Point | : | >100 °C | |
Plant Part Used | : | Fruit Peel | |
Extraction Method | : | Solvent extraction |
DESCRIPTION:
Paprika Oleoresin 10000 cu is oil-soluble and has an appearance of dark red liquid. Insoluble in water, it has color value of 10000 CU and is used as a food colouring in orange juice, cheese, spice mixtures, sweets, sauces and emulsified processed meats. Other than this, it is also used in poultry feed to deepen colour of egg yolks. CONSTITUENTS:
Capsanthin, capsorubin, capsaicin. AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:
Characteristic odor BLENDS WITH:
Lipin, ethanol. COMMON NAMES:
Red Pepper, Chile. USES:
A dark red liquid, soluble in lipin & ethanol, Paprika Oleoresin 10000 cu is used as a main flavouring compound giving pungency in higher concentrations. It is also used as a food colouring in orange juice, cheese, spice mixtures, and sauces. Further, it is also used in sweets & emulsified processed meats. In poultry feed, it is used for deepening the colour of egg yolks.
