Paprika Oleoresin

Paprika Oleoresin is a natural colorant extracted from chili peppers, primarily composed of capsanthin and capsorubin. It is widely used in the food, cosmetics, and pharmaceutical industries.

Paprika oleoresin mainly consists of capsanthin and capsorubin, which are carotenoids responsible for the vibrant red color of chili peppers. The typical content of paprika oleoresin in chili pepper skins ranges from 0.2% to 0.5%. Additionally, chili peppers contain a certain amount of non-coloring components, such as capsaicin.

The extraction of paprika oleoresin is typically carried out using organic solvents like hexane or ethanol through a reflux extraction process. During this process, ground chili peppers are mixed with the solvent, followed by filtration and distillation to remove the solvent, ultimately yielding the paprika oleoresin. Supercritical CO₂ extraction technology is also employed to enhance extraction efficiency and purity.

Paprika oleoresin is considered safe and is approved as a food additive in many countries. Its usage in food products is strictly regulated to ensure consumer safety.

Application Scope

Paprika oleoresin is widely used in:

· Condiments (hot sauces, pastes)

· Snacks (potato chips, puffed foods)

· Pickled foods

· Meat products