Paprika Oleoresins
ELFABTM – PapOR
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Paprika Oleoresins are natural extracts derived from the fruits of Capsicum annuum. They are widely used as colorants and flavoring agents in the food industry due to their vibrant red color and mild,…
CAS Number
8023-77-6
HS Code
33019090
INCI Name
Paprika Oleoresins
Molecular Formula
C40H56O3 (Capsanthin)
Paprika Oleoresins
ELFABTM – PapOR
Paprika Oleoresins are natural extracts derived from the fruits of Capsicum annuum. They are widely used as colorants and flavoring agents in the food industry due to their vibrant red color and mild, sweet flavor. These oleoresins are also utilized in cosmetics and…
CAS Number
8023-77-6
INCI Name
Paprika Oleoresins
HS Code
33019090
Molecular Formula
C40H56O3 (Capsanthin)
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Need pricing? Request a quote for this product and we'll get back to you shortly.
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Product Specification
Physical Properties
| Property | Specification |
|---|---|
| Appearance | Dark red viscous liquid |
| Odor | Characteristic of paprika, mild, spicy. |
| Molecular Weight | 584.9 g/mol (Capsanthin) |
| Density / Specific Gravity | 1.0-1.05 g/cm³ |
| Viscosity | Viscous liquid, good flow properties at room temperature. |
| Refractive Index | 1.470 @ 25°C |
| Assay / Purity | Commercial grades range from 20,000 to over 150,000 Color Units (CU), corresponding to total carotenoid contents of about 1.4% to 10.8%. Capsanthin and capsorubin comprise 30-60% or more of the total carotenoid content. |
Chemical Properties
| Property | Specification |
|---|---|
| Ionic Nature | Non-ionic. |
| Incompatibilities | Strong oxidizing agents. |
| Hazardous Reactions / Decomposition Products | Under fire conditions, may release carbon oxides and other toxic fumes. High-temperature treatment can lead to thermal degradation, forming byproducts such as xylene and nor-carotenoids. |
Thermal Properties
| Property | Specification |
|---|---|
| Melting Point | -5 to 5°C (pour point) |
| Boiling Point | 250-300°C (estimated) |
| Flash Point | 235°C (Closed Cup) |
| Decomposition Temperature | Avoid strong reheating (> 70°C). |
| Thermal Stability | Exhibits remarkable stability against heat encountered during food processing and storage. However, high temperatures can accelerate pigment degradation. Encapsulation or addition of antioxidants can improve stability. |
Processing Methods & Reference Formulations
A. Water-Soluble Emulsion for Food Coloring
This is a water-soluble emulsion of Paprika Oleoresin. DL-Alpha-Tocopherol (a form of Vitamin E) is added as an antioxidant to protect the color from degradation caused by heat, oxygen, and light. Sucrose esters act as an emulsifier to make the oil-soluble oleoresin dispersible in water.
| Key Ingredients | Indicative Dosage (% w/w) |
|---|---|
| Glycerine | 40 - 60% |
| Paprika Oleoresin (E160c) | 20 - 30% |
| Vegetable Oil (Rapeseed) | Varies |
| Sucrose Esters | < 1% |
| DL-Alpha-Tocopherol | < 1% |
B. Salad Dressing
A typical emulsified salad dressing. Paprika oleoresin is used at a low level to impart a consistent and appealing orange-red color.
| Key Ingredients | Indicative Dosage (% w/w) |
|---|---|
| Vegetable Oil | 35.0% |
| Water | 30.0% |
| Vinegar (10% Acetic Acid) | 15.0% |
| Sugar | 10.0% |
| Salt | 2.0% |
| Modified Starch | 3.0% |
| Xanthan Gum | 0.3% |
| Spices (e.g., Mustard Powder, Garlic Powder) | 4.65% |
| Paprika Oleoresin | 0.05% |
Dosing Guidelines
A. Dosing by Application
| Application | Recommended / Max Dosage |
|---|---|
| Food - General | Use according to Good Manufacturing Practices (GMP). |
| Food - Flavoring | 0.001% to 0.05% |
| Food - Coloring (General) | 0.01% to 0.05% |
| Food - Processed Meats, Sauces, Snacks, Condiments | 0.05% to 0.1% |
| Food - Beverages, Juices | 0.1% to 0.5% (for water-soluble emulsions) |
| Cosmetics (Lipsticks, Creams, etc.) | 0.1% to 1.0% |
| Animal Feed | Used to enhance egg yolk and poultry skin color. |
About Paprika Oleoresins
Paprika Oleoresins, derived from the fruits of Capsicum annuum, are a versatile ingredient used across various industries. As a natural colorant, they provide a vibrant red hue to food products, enhancing their visual appeal without synthetic additives. In the cosmetics industry, Paprika Oleoresins are valued for their antioxidant properties, which help protect skin from oxidative stress. These oleoresins are also used in pharmaceuticals to stabilize active ingredients and extend shelf life. Paprika Oleoresins manufacturers focus on producing high-quality extracts that meet the stringent demands of the food, cosmetics, and pharmaceutical industries. The production process is carefully controlled to ensure consistency and stability, as these qualities are crucial for the oleoresins' effectiveness in various applications. Sustainability is an increasing focus for Paprika Oleoresins manufacturers, with many adopting greener practices to minimize their environmental impact. These efforts include optimizing energy use during production and reducing waste emissions. The trend toward eco-friendly manufacturing aligns with the growing demand for sustainable raw materials in the chemical industry. Beyond their role in food and cosmetics, Paprika Oleoresins are also used in animal feed to enhance the color of egg yolks and poultry skin, improving the marketability of these products.
- Natural Colorant: Provides vibrant red color to food products, enhancing visual appeal.
- Function: Primarily serves as a natural coloring agent (red-orange hue) and a mild flavoring agent. It also functions as a natural antioxidant, which can help extend the shelf life of products.
- Antioxidant Properties: Protects skin from oxidative stress in cosmetic applications.
- Features: Oil-soluble (can be made water-dispersible with emulsifiers), available in various color strengths (measured in Color Units or CU), provides a "clean label" alternative to synthetic dyes like FD&C Red 40.
- Flavor Enhancer: Imparts mild, sweet flavor to culinary products.
- Benefits: Imparts a vibrant, consistent color, enhances flavor with sweet and smoky notes, and meets consumer demand for natural ingredients. In cosmetics, it provides natural pigmentation and antioxidant benefits for skin protection.
- High Purity Standards: Ensures performance in food, cosmetics, and pharmaceuticals.
- Eco-Friendly Production: Focus on minimizing energy use and waste.
About Paprika Oleoresins
Paprika Oleoresins, derived from the fruits of Capsicum annuum, are a versatile ingredient used across various industries. As a natural colorant, they provide a vibrant red hue to food products, enhancing their visual appeal without synthetic additives. In the cosmetics industry, Paprika Oleoresins are valued for their antioxidant properties, which help protect skin from oxidative stress. These oleoresins are also used in pharmaceuticals to stabilize active ingredients and extend shelf life. Paprika Oleoresins manufacturers focus on producing high-quality extracts that meet the stringent demands of the food, cosmetics, and pharmaceutical industries. The production process is carefully controlled to ensure consistency and stability, as these qualities are crucial for the oleoresins' effectiveness in various applications. Sustainability is an increasing focus for Paprika Oleoresins manufacturers, with many adopting greener practices to minimize their environmental impact. These efforts include optimizing energy use during production and reducing waste emissions. The trend toward eco-friendly manufacturing aligns with the growing demand for sustainable raw materials in the chemical industry. Beyond their role in food and cosmetics, Paprika Oleoresins are also used in animal feed to enhance the color of egg yolks and poultry skin, improving the marketability of these products.
- Natural Colorant: Provides vibrant red color to food products, enhancing visual appeal.
- Function: Primarily serves as a natural coloring agent (red-orange hue) and a mild flavoring agent. It also functions as a natural antioxidant, which can help extend the shelf life of products.
- Antioxidant Properties: Protects skin from oxidative stress in cosmetic applications.
- Features: Oil-soluble (can be made water-dispersible with emulsifiers), available in various color strengths (measured in Color Units or CU), provides a "clean label" alternative to synthetic dyes like FD&C Red 40.
- Flavor Enhancer: Imparts mild, sweet flavor to culinary products.
- Benefits: Imparts a vibrant, consistent color, enhances flavor with sweet and smoky notes, and meets consumer demand for natural ingredients. In cosmetics, it provides natural pigmentation and antioxidant benefits for skin protection.
- High Purity Standards: Ensures performance in food, cosmetics, and pharmaceuticals.
- Eco-Friendly Production: Focus on minimizing energy use and waste.
Regulatory Compliance
| Region | Max Allowed Level | Notes | Certification Body |
|---|---|---|---|
| Australia | - | Permitted as a food coloring, generally mirroring Codex and FDA standards. | Compliance with Food Standards Australia New Zealand (FSANZ) code. |
| Canada | - | Listed in the Food & Drugs Act Regulation for food coloring. Recent amendments may reclassify oleoresins used for non-flavoring technical effects as food additives, requiring listing on the LPFA. | Health Canada compliance. |
| China | - | Listed in the Chinese Food Additive Usage Sanitation Standard (GB 2760) as "Paprika Red". | Compliance with GB 2760 standards. |
| India | - | Permitted as a food additive (color). Spice oleoresins are defined under the Food Safety and Standards Regulations. | FSSAI license, GMP, HACCP, Halal or Kosher certification can be arranged. |
| Japan | - | Listed in the Specifications and Standards for Foods, Food Additives, etc., under The Food Sanitation Law. Japan uses a "Positive List System" for food additives. | MHLW compliance. |
| Korea, Republic of | - | South Korea | - |
| United States | - | Approved as a color additive exempt from certification for coloring foods generally. It is considered Generally Recognized as Safe (GRAS). | FDA registration for food facilities, Compliance with GMP, For organic products, USDA NOP standards apply. |
| ASEAN | - | Food standards are being harmonized, but local regulations in countries like Indonesia, Malaysia, and Thailand must be checked individually. | Varies by country. Halal certification is often required. |
| European Union | - | Approved as food additive E160c. The European Food Safety Authority (EFSA) re-evaluation in 2015 reaffirmed its safety. Must comply with purity specifications in (EU) No 231/2012. | REACH registration may be required depending on volume, GMP, HACCP |
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