TOLL FREE : 1800 - 3070 - 0717
Request a call back
Bulk Inquiry
| Not a member ? Join Us
View

View your shopping Cart

Items : 0
Price : $ 0.00

Paprika Oleoresin 80000 cu

Paprika Oleoresin 80000 cu
Product Code : VRINFCO0009022
Botanical Name Capsicum annum
Country of Origin India
Solubility Soluble in oils, insoluble in water
Specific Gravity 0.93 – 0.9501
Optical Rotation -10.5 -0.5@20°C
Refrective Index 1.535 –1.538 @ 20°C
PlantPart Fruit Peel
Bland With It blends well with oils, fat and in dry liquid carriers such salt, dextrose, edible oil, lecithin and benzyl alcohol
CAS No Not Applicable
Flash Point >100
Extraction Method Extraction

Description

Oleoresin paprika is extracted from lipids and pigments from the pods of sweet red pepper, Capsicum Annuum Linn or Capsicum Frutescens, grown in temperate climates. It is an oil soluble extract and mainly used as a coloring and flavoring in food products such as such as sausage, dressings, dry soluble seasonings, 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

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

Aroma : Characteristic odor

Constituents

It consists of three major components such as Capsaicin, Dihydrocapsaicin and Nordihydrocapsaici

Uses

With its capsanthin and capsorubin, the main colouring compounds, it is primarily used for coloring and flavoring in various food products. It is widely used in processed foods such as sausage, dressings, dry soluble seasonings, food coatings, and snack food seasonings. It is also used in poultry feed to deepen the color of egg yolks.

$ 400.00  

Quick Cart View

Enquiry

Name  
Email  
Contact  
Country  
Message  
 
File Captcha