Paprika Oleoresin
Paprika oleoresin is obtain from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring in food products.The major coloring principles are capsanthin and capsorubin, and other coloring compounds such as other carotenoids are also present. Paprika oleoresin is much milder than capsicum oleoresin, often containing no capsaicin at all. Extracts are slightly viscous, homogeneous red liquids and are used to obtain a deep red color in any food that has a liquid/fat phase
We offer Paprika oleoresin extracted by SCF CO2 method or by solvent extraction method which is available in Oil Soluble / Water Soluble having different specification such as 40000cu to 200000cu.
PAPRIKA OLEORESIN USES
Paprika oleoresin is used to color meat products, confectionery, vegetable oils, snacks, surimi, seasonings, soups, sauces, salad dressings, marinades, processed cheese, bakery products, fruit preparations, convenient foods and canned goods. Paprika oleoresin is use as both a color and a spice overlap frequency.
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