Paprika Oleoresin

Paprika Oleoresin

Appearance: Red liquid, dispersed evenly in the water.
Color value :6600-150,000Cu
Solvent Residual:≤ 25PPM
As:≤ 2.0mg/kg
Pb:≤ 3.0mg/kg
Sediment:2%
Usage: Foods colored with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed it is used to deepen the color of egg yolks.
Product description:
Paprika oleoresin is an oil soluble extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens(Indian red chillies), and is primarily used as a colouring and/or flavouring in food products. It is composed of capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds.

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Daisy Dai is responsible for the global sales, service and channel expansion into the European market.

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