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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 | : | N/A |
| | Optical Rotation | : | N/A |
| | Refractive Index | : | 1.480 - 1.486 @ 20°C |
| | Flash Point | : | >100 °C |
| | Plant Part Used | : | Fruit Peel |
| | Extraction Method | : | N/A |
DESCRIPTION:
With color value of 20000 CU, Paprika Oleoresin is extracted from lipids & pigments from pods of sweet red pepper, Capsicum Annuum L. Extracted by percolation process with variety of solvents including primarily hexane (these are removed prior to use), this oil soluble extract is widely used in a wide variety of processed foods like sausages, dry soluble seasonings, dressings, food coatings and snack food seasonings. CONSTITUENTS:
Capsanthin, capsorubin, capsaicin. AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:
Characteristic odor. BLENDS WITH:
Lipin, ethanol. COMMON NAMES:
Red Pepper, Chile. USES:
Paprika Oleoresin 20000 CU, is used as a colouring and flavouring agents in a wide variety of food products. These include meat, snack food coatings, popcorn oil & cheeses and others. Further, it is also used in Beverages, Processed Food, Tomato and Poultry Feed products (For deepening colour of egg yolks).
