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HS Code |
233671 |
| Color | deep red to orange-red |
| Primary Component | capsanthin and capsorubin (carotenoids) |
| Solubility | oil-soluble |
| Origin | extracted from Capsicum annuum (red peppers) |
| Form | viscous liquid or resinous paste |
| Main Use | colorant in food and cosmetics |
| Flavor | mild, slightly peppery |
| Extraction Method | solvent extraction (commonly with hexane) |
| Stability | sensitive to light and heat |
| Typical Concentration | oleoresin contains 5-15% paprika pigments |
| E Number | E160c |
| Odor | characteristic, slightly pungent |
| Cas Number | 84625-29-6 |
| Storage Conditions | cool, dry, protected from light |
| Miscibility | miscible in oils and fats |
As an accredited paprika oleoresin factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Paprika oleoresin is packaged in 25 kg food-grade, sealed HDPE drums with tamper-evident lids, labeled for contents and batch information. |
| Shipping | Paprika oleoresin is typically shipped in sealed, food-grade drums or containers to prevent contamination and oxidation. Containers must be stored in a cool, dry place, away from direct sunlight. Proper labeling and compliance with relevant regulations, such as UN packaging guidelines, ensure safe transportation and handling of this concentrated natural colorant. |
| Storage | Paprika oleoresin should be stored in a tightly sealed container, protected from light, heat, and moisture to prevent degradation. Keep it in a cool, dry place, ideally between 10–25°C (50–77°F). Avoid exposure to air and strong oxidizing agents to maintain its color and potency. Use food-grade containers for storage, and handle with clean, dry equipment. |
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Color strength: Paprika oleoresin with high color strength (900 ASTA units) is used in processed cheese production, where it delivers vivid orange-red coloration with consistent intensity. Purity: Paprika oleoresin with 98% purity is used in snack seasonings, where it ensures a clean flavor profile and minimizes off-notes. Viscosity: Paprika oleoresin with low viscosity (100 mPa·s) is used in beverage emulsions, where it enables easy dispersion and stable suspension. Capsanthin content: Paprika oleoresin with 40% capsanthin content is used in sausage casings, where it provides superior thermal stability and color retention during cooking. Particle size: Paprika oleoresin micronized to less than 10 microns is used in powdered soup mixes, where it ensures homogeneous color distribution. Solubility: Paprika oleoresin with high oil solubility is used in margarine formulations, where it achieves uniform color integration without phase separation. Stability temperature: Paprika oleoresin stable up to 120°C is used in baked snack coatings, where it maintains color vibrancy after baking processes. Residual solvent: Paprika oleoresin with residual solvent content below 5 ppm is used in baby food applications, where it meets stringent safety and purity requirements. Microbial load: Paprika oleoresin with low microbial load (<100 CFU/g) is used in ready-to-eat salads, where it minimizes microbial contamination risks. pH stability: Paprika oleoresin stable within pH 3–7 is used in acidic beverage applications, where it preserves color clarity without precipitation. |
Competitive paprika oleoresin prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615651039172 or mail to sales9@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615651039172
Email: sales9@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
