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Paprika Oleoresin 100000 cu

Paprika Oleoresin 100000 cu
Product Code : VRINFCO0009018
Botanical Name Capsicum annum
Country of Origin South America and the West Indies
Solubility Soluble in oils, insoluble in water
Specific Gravity 0.93 – 0.95
Optical Rotation (-)1.5 –(-)4 @ 15°C
Refrective Index 1.535 –1.538 @ 20°C
PlantPart Fruit Peel
Bland With It mixes well with various oils, fat and in dry liquid carriers such salt, dextrose, edible oil, lecithin and benzyl alcohol.
CAS No 84625-29-6
Flash Point >100
Extraction Method Steam Distilled

Description

It is extracted from lipids and pigments from the pods of sweet red pepper, Capsicum Annuum Linn or Capsicum Frutescens. It is mainly used as a coloring and flavoring component in food products such as such as sausage, dressings, dry soluble seasonings, food coatings and snack food seasonings. It is an oil soluble extract and blends well with dry liquid carriers such as salt, dextrose, edible oil, lecithin and benzyl alcohol.

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

Color : Dark reddish viscous liquid , without pungency with Characteristic odour,

Aroma : Characteristic odor

Constituents

It consists of Capsaicin, Dihydrocapsaicin and Nordihydrocapsaicin

Uses

This natural extract contains capsanthin and capsorubin, the main coloring compounds that are used in coloring and flavoring of various food products. It finds wide application in processed food products such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. In poultry feed, it is used to intensify the color of egg yolks.

$ 550.00  

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