Paprika oleoresin (Capsicum annum L.)

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6 pieces of information you have to know.


  1. Paprika oleoresin is obtained from Capsicum annum via extraction using one or a combination of the approved solvents which is eventually removed. 
  2. Paprika oleoresin used as a colouring in food products like sausages, cheese, sauces, gravies, condiments, salad dressings, baked goods, snacks.
  3. Carotenoids, such as capsanthin and capsorubin, are the main compounds responsible for the red color.
  4.  In Europe, paprika extract is designated by E160c.
  5. Paprika oleoresin is somewhat sensitive to light. It can be combined with rosemary antioxidant for long lasting colouring effect. 
  6. Available in oil soluble and water soluble form, colouring intensity from 4.000 CU - 100.000 CU (colour units).