Paprika Oleoresin 20000 CU

Description:

With color value of 20000 CU, Paprika Oleoresin is extracted from lipids & pigments from pods of sweet red pepper, Capsicum Annuum L. Extracted by percolation process with variety of solvents including primarily hexane (these are removed prior to use), this oil soluble extract is widely used in a wide variety of processed foods like sausages, dry soluble seasonings, dressings, food coatings and snack food seasonings.

History:

Capsicum peppers are native to tropical South America and the West Indies and were probably not introduced into Europe and other parts of the world until after the 16th century. Originally, the tropical paprika pepper was much hotter and fiery in taste than it is now. Over time and due to different climates, types of soil and growing conditions, the paprika pepper has evolved into a somewhat milder and sweeter variety of its ancestor. Paprika peppers are commercially produced in Spain, California and Hungary and it is the latter variety that is famed throughout the world for its flavour and quality. Paprika from Spain and the US are particularly mild and sweet in strength and flavour, however Hungarian paprika is much richer, flavoursome and robust.

Color & Aroma:

Constituents:

Capsanthin, capsorubin, capsaicin.

Uses:

Paprika Oleoresin 20000 CU, is used as a colouring and flavouring agents in a wide variety of food products. These include meat, snack food coatings, popcorn oil & cheeses and others. Further, it is also used in Beverages, Processed Food, Tomato and Poultry Feed products (For deepening colour of egg yolks).