Description

Paprika Oleoresin is a concentrated, oil-soluble extract derived from the fruits of *Capsicum annuum* L., prized for its vibrant red color and characteristic flavor profile. This natural extract serves as a powerful and consistent alternative to ground paprika, offering superior color intensity, stability, and ease of handling in industrial formulations. It is an essential ingredient for manufacturers in the food, beverage, and nutraceutical industries seeking to enhance product appeal with clean-label, plant-based ingredients.

Application

• Food Coloring & Flavoring: Primary application as a natural colorant (E160c) and flavor enhancer in processed meats (sausages, salami), savory snacks, sauces, dressings, soups, and cheese products.
• Beverage Industry: Used to impart natural red to orange hues and a subtle peppery note in certain functional beverages, spice blends, and liquid seasonings.
• Pharmaceutical & Nutraceutical Formulations: Incorporated into softgel capsules and health supplements as a source of carotenoids, including capsanthin and capsorubin, valued for their antioxidant properties.
• Cosmetics & Personal Care: Employed as a natural colorant in products like soaps, lip balms, and creams where a natural origin is desired.
• Animal Feed & Pet Food: Used as a natural pigment to improve the coloration of egg yolks, poultry skin, and pet food, enhancing visual appeal for consumers.
• Culinary & Seasoning Blends: A key component in standardized seasoning mixes, dry rubs, and marinade systems for consistent flavor and color delivery.

Basic Information

Product Name	Paprika Oleoresin
CAS No.	84625-29-6
Molecular Formula	Complex mixture; primarily carotenoids (C40H56O2, C40H56O3, etc.)
Molecular Weight	Mixture
Synonyms	Paprika Extract; Oleoresin of Paprika; Capsicum Oleoresin; CI Natural Red 4; E160c; Natural Food Colour 160c; Capsicum annuum Fruit Extract; Paprika Color; Paprika Red
EINECS	283-403-6

Quality Control

Our Paprika Oleoresin is produced and tested to meet stringent quality standards suitable for global food and nutraceutical applications. We ensure compliance with relevant pharmacopoeial and food chemical codex specifications, including FCC (Food Chemicals Codex) and ISO guidelines. Every batch is supported by a comprehensive Certificate of Analysis (COA) detailing color strength (ASTA units), capsaicinoid content, solvent residues, and microbiological safety, available upon request.

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). This product is easily oxidized and should be stored under an inert atmosphere (e.g., nitrogen) after opening to maximize shelf life and maintain color potency. 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)
Scoville Heat Units (SHU)	Specified upon grade (e.g., Non-Pungent, Mild, Hot)
Solvent Residue	Meets FCC/EU limits
Heavy Metals (as Pb)	< 10 ppm
Arsenic (As)	< 3 ppm
Lead (Pb)	< 2 ppm
Total Plate Count	< 1000 CFU/g
Yeast & Mold	< 100 CFU/g
E. coli	Negative
Salmonella spp.	Negative in 25g

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