Paprika Red is obtained from the fruits of the pepper Capsicum annuum Linne. It consists mainly of capsanthins and Capsorubins.

Best paprika oleoresin

Paprika Red is obtained from the fruits of the pepper Capsicum annuum Linné. It consists mainly of capsanthins and Capsorubins. It may contain edible fats or oils.

Paprika Oleoresin Main composition: The main composition is Capsanthins and Capsorubins.Paprika Oleoresin Properties: Dark red liquid. It easily dissolves in many fat solvents and mineral oils, but not in water.It shows bright color and has good dyeing force. It has excelent light and heat resistance. Paprika Oleoresin Process: Material→Removing seeds→ Granulation → Extraction → Filtering→ Concentration in Vacuum →Purification → Product Paprika Oleoresin Quality standard:

ITEMS	INDICES
	Food Grade	For feed
Appearance	Dark red liquid	Dark red liquid
Color value E1%1cm       ≥	50	10
Arsenic  ppm         ≤	3	-
Lead ppm         ≤	2	-
Residual Hexane      ≤	25	250
Residual Sovent  ppm ≤	50	500
Capsaicinoids	Conforms to claims

Applications/Use Rates: Juice beverages, flavor beverages, jelly, freezing juice, margarin, pickle, cocoa products, cake, candy, jam and so on. The  use rates recommended is 0.02%-0.2%.Storage Conditions and Shelf life: Avoid exposure to heat, air, and light. Recommended storing at 5°C-10°C for maximum shelf life of one year for power and six months for liquid .

Paprika Oleoresin

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