Paprika is the ground dried pod of mild capsicum (Capsicum annuum L.).
Paprika oleoresin is the combination of flavor and color principles obtained from paprika (Capsicum annuum L.) by solvent extraction. The the major coloring principles are capsanthin and capsorubin; a wide variety of other colored compounds are known to be present.
Paprika extract is obtained by solvent extraction of the dried ground fruit pods of Capsicum annum. The major coloring principle is capsanthin. Other colored compounds, such as capsorubin, canthaxanthin, cryptoxanthin, zeaxanthin and lutein, as well as other carotenoids are also present. The balance of the extracted materials is lipidic in nature and varies depending on the primary extraction solvent.
Paprika oleoresin (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products. It is much milder than capsicum oleoresin, often containing no capsaicin at all.
Capsanthin and capsorubin are orange-red pigments generally obtained from paprika (Capsicum annum). Paprika powder and oleoresin, which is an oil-based mixture containing oil, fat, wax and pigment, are the major forms that are widely used in foods, especially in spice mixes, sauces and emulsified processed meats. Besides enhancing the color of food, the other aim of adding paprika is to add flavor. Both paprika and paprika oleoresin are allowed in general foods in the United States.
Paprika oleoresin is widely utilized for sausages if a paprika-red colour is wanted. The oleoresin is not a colour per se but the main reason for being introduced is the colour-giving effect on sausages. Several types, or qualities, of paprika oleoresins are available and the concentrations vary from 20 000 to 100 000 colour units (CU). Generally, the better the quality of the oleoresin, the longer the colour lasts in the meat products. The colour obtained from paprika oleoresin in products such as fresh sausages is not stable and over time, especially in combination with high storage temperatures of the product, the colour starts to fade until it has totally disappeared.
Excess amounts of paprika oleoresin added to a cooked sausage result in a slight touch of yellow in the cooked product. It is a common problem for sausage premixes containing paprika oleoresin, which are sold to tropical and subtropical countries where the sausage premix quite often is stored in a warehouse under hot conditions over several months, that fading of the paprika colour can be seen within a relatively short time within the premix. Fading of the paprika colour within the sausage premix, depending on the storage temperature, can occur within 1–2 months but can be delayed by the addition of, for example, rosemary extract to the paprika oleoresin at levels around 0.05%. An appealing and genuine paprika-red colour can be obtained in products such as fresh sausages or burger by adding around 0.1–0.3 g of a 40 000 CU oleoresin per kilogram of product.
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