Description

Oleoresin Paprika is a concentrated, oil-soluble extract derived from the fruits of *Capsicum annuum* L., prized for its rich, stable red color and characteristic flavor profile. This natural colorant and flavoring agent is essential for manufacturers seeking to replace synthetic dyes and enhance product appeal with clean-label ingredients. It is a critical raw material for the food, beverage, and nutraceutical industries, where consistent color strength and quality are paramount for consumer acceptance.

Application

• As a primary natural red colorant in processed meats, sausages, and marinades.
• For coloring and flavoring snack foods, seasonings, sauces, and salad dressings.
• In the production of cheese, dairy products, and edible oils to impart a uniform, appealing hue.
• As a key ingredient in spice blends, rubs, and culinary seasonings for visual and taste enhancement.
• In the formulation of nutritional supplements and functional foods for natural coloration.
• For coloring pet food and animal feed products.
• In cosmetic applications, such as lipsticks and blushes, where natural pigments are desired.
• As a standard for color matching and quality control in analytical laboratories.

Basic Information

Product Name	Oleoresin Paprika
CAS No.	68917-78-2
Molecular Formula	Complex mixture; Main colorants: C40H56O2 (Capsanthin), C40H56O (Capsorubin)
Molecular Weight	Varies (Main colorants: ~584.9 g/mol for Capsanthin)
Synonyms	Paprika Oleoresin; Paprika Extract; Capsicum Oleoresin; CI Natural Red 4; INS 160c; E160c; Natural Food Colour Paprika; Capsanthin/Capsorubin Extract
EINECS	Contact for details

Quality Control

Our Oleoresin Paprika is produced and tested to meet stringent quality standards suitable for global food and ingredient markets. We ensure compliance with relevant specifications, including FCC (Food Chemicals Codex) and other international food-grade requirements. Every batch is supported by a comprehensive Certificate of Analysis (COA) detailing key parameters such as color value, capsaicin content, and solvent residues to guarantee safety, consistency, and performance.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at temperatures between 15-25°C (59-77°F). Due to its sensitivity to oxidation, it is recommended to store under an inert atmosphere (e.g., nitrogen) for long-term preservation and to maintain optimal color stability. Keep away from strong oxidizing agents.

Specification

Item	Specification
Appearance	Viscous red to deep red liquid
Identification (IR)	Conforms to standard
Color Value (ASTA)	80 - 500 (or as specified)
Capsaicin Content	< 1000 ppm (or as specified)
Solvent Residue	Meets regulatory limits
Heavy Metals (as Pb)	< 10 ppm
Arsenic (As)	< 3 ppm
Loss on Drying	< 1.0 %

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.