Paprika Oleoresin

Paprika oleoresin is a natural, oil-soluble, reddish-brown extract derived from dried Capsicum annuum fruits (paprika) using solvent extraction. It acts primarily as a, vibrant, non-pungent natural colorant (containing carotenoids like capsanthin) and flavorant in food. It is widely used in sauces, processed meats, snacks, and dairy. Key Characteristics and Components Appearance: A dark red to reddish-brown, viscous liquid. Composition: Primarily contains carotenoid pigments (capsanthin, capsorubin) for color and small amounts of capsaicin for mild, sweet, or pungent flavor. Solubility: Oil-soluble, though it can be made water-dispersible using emulsifiers like polysorbate. Color Value: Commonly standardized by colour units (CU), with 100,000 CU being a common high-quality standard. Usage: Often used as a natural alternative to synthetic dyes. Applications and Benefits Food Industry: Used in cheese, sauces, spice mixes, snacks, processed meats, and bakery products. Poultry: Added to feed to deepen the yellow color of egg yolks. Advantages: Provides intense color, consistent flavor, and is free from GMOs and allergens. Storage: Should be stored in full, tight, light-protected containers in a cool, dry place.