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Paprika Extract is used into sauces or salad dressings such as French or Thousand Island.
Paprika Extract is used in cheese dips, creamy dips, hummus, and scrambled eggs.
Paprika Extract is also suitable for adding colour to certain types of cheese.
CAS Number: 84625-29-6 (most widely used for paprika oleoresin / capsicum extract)
EC Number: 283-892-3 (commonly assigned in EU chemical inventories for paprika extract mixtures)
Chemical formula: C40H56O3 (capsanthin)
C40H56O4 (capsorubin)
Molar mass: 584.87 g/mol (capsanthin)
600.85 g/mol (capsorubin)
Molecular Formula: Not a single fixed formula (mixture of carotenoids such as C40H56O3, C40H56O4, and related compounds)
Molecular Weight: Not fixed (depends on composition; major carotenoids range ~536–600 g/mol)
SYNONYMS:
paprika oleoresin, capsicum extract, capsicum annuum extract, paprika resin, natural red 6, paprika color, spice extract of paprika, capsanthin extract, capsorubin extract, E160c, paprika oleoresin color, chili pepper extract (mild forms), capsicum fruit extract, IUPAC names: (3R,3′S,5′R)-3,3′-dihydroxy-β,κ-caroten-6′-one (capsanthin), (3S,5R,3′S,5′R)-3,3′-dihydroxy-κ,κ-carotene-6,6′-dione (capsorubin), Paprika extract, Paprika color, Paprika oil, RefChem:45012, 04E91XC023, CAPSICUM ANNUUM FRUIT OIL, PAPRIKA OLEORESIN, PAPRIKA VOLATILE OIL, capsicum annuum var. longum oleoresin, kanikama base EX-4275, kanikama base EX-SGY-1887, oleoresin paprika, liquid oleoresin paprika, oleoresin paprika W/S, paprika durabrite oleoresin and aquaresin, paprika oleoresin 100,000 CU, paprika oleoresin 80,000 CU, paprika oleoresin and aquaresin, paprika oleoresin CO2 extract, paprika oleoresin oil / water soluble, paprika extract, paprika oleoresin, capsicum extract, capsicum annuum extract, paprika color, natural red 6, E160c, capsanthin-capsorubin extract, capsicum red pigment, chili pepper extract (color grade), paprika resin, paprika carotenoid extract, capsicum fruit extract, CI Natural Red 10, capsanthin, capsorubin, paprika oleoresin color, Capsanthin, Capsorubin, VYIRVAXUEZSDNC-RDRUCRJNSA-N, E160c, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-1-((1S,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl)-19-((S)-4-hydroxy-2,6,6-trimethylcyclohex-1-enyl)-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one, (3R,3′S,5′R)-3,3′-Dihydroxy-β,κ-caroten-6′-one
Paprika Extract fits very well within the clean labelling trend in Europe.
However, European buyers have difficulty securing Paprika Extract of good quality.
If you are able to guarantee consistent quality and quantity of Paprika Extract, you can explore the many opportunities that the European market offers.
Paprika is a spice made from air-dried fruits of chilli pepper species, Capsicum annum, hailing from the family of Solanaceae.
Paprika Extract is widely used to add colour and flavour to many types of dishes.
Paprika Extract is a dehydrated extract of the dried ripe fruit of Capsicum annum L.
Paprika Extract has the characteristic odour of sweet chillies, with a warm note.
Paprika Extract is a viscous, reddish-brown homogeneous liquid.
Paprika Extract is an oil-soluble extract from the fruits of Capsicum annuum Linn or Capsicum frutescens (Indian red chillies), which is primarily used as a colouring and/or flavouring in food products.
Paprika Extract is famous for its colouring properties, due to the content of carotenoid pigments.
Major colouring pigments of Paprika Extract are Trans Capsanthin, Capsanthin 5, 6 – Epoxide, Beta Cryptoxanthin, Beta Carotene, Zeaxanthin, Antheraxanthin, Violaxanthin, Capsorubin or other Carotenoids (Lutein, Neoxanthin, and so on).
Foods that are coloured with Paprika Extract include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats.
Paprika Extract also contains capsaicin, which is the main flavouring compound that gives a pungent taste in higher concentrations.
Paprika oleoresin - (Botanical Name: Capsicum annum L) (also known as paprika extract and oleoresin paprika) are nothing but spice extracts, obtained by solvent extraction of respected spices, followed by the standardisation of the active ingredients which gives the typical flavour, colour and aroma for a particular spice.
The advantage of using oleoresins over natural spices include consistency in quality, reduced dosage, increased shelf life due to no bacterial contamination and easy standardisation.
Paprika Extract, a carotenoid pigment , is obtained from high-quality paprika through extraction, separation, and refining processes.
Paprika Extract's main structure consists of capsaince and capsorubin.
Paprika Extract is almost readily soluble in oil.
Paprika Extract offers good fluidity and solubility with bright colors and superior color intensity.
The active ingredients of Paprika Extract are Capsaicinoids and Capsaicin.
Paprika Extract is a natural, oil-soluble extract from Capsicum annuum peppers, perfect for imparting a deep red color and enhancing the flavor of food preparations.
This color additive, Paprika Extract, is ideal for food products such as salad dressings, cheese sauces, and meat products.
As a color additive, Paprika Extract is compliant with applicable food additive regulations and contains capsanthin and capsorubin, providing a rich red pigment.
Paprika Extracts are extracted using vegetable oil and corresponding solvents, ensuring good manufacturing practice with amounts consistent with safety standards.
Paprika Extract is an oil-soluble extract gained from the skins of red peppers (Capsicum annuum L.) by non-selective extraction, i.e. without the use of solvents.
Paprika extract direct complies with the definition for colouring food according to the EU "Guidance notes on the classification of Food extracts with colouring properties
Paprika extract, also known as E160c, is a highly-concentrated colourant derived from the capsanthin and capsorubin compounds in red paprika peppers.
Paprika Extract offers a consistent and intense red-orange hue, far surpassing the regular paprika powder used in kitchens.
Paprika Extract is a Highly-Concentrated Colouring Powder
Unlike the common red colourants synthesised in labs, paprika extract is plant-based and designed to provide superior colouring strength without altering the flavour profile of final food products.
In terms of flavour, paprika extract has a slightly sweet and mildly smokey taste but hardly noticeable when mixed.
Paprika Extract is an oil-soluble extract obtained from the fruits of Capsicum annuum.
Paprika Extract is a water-insoluble extract in the form of powdered spice or reddish viscous liquid .
Paprika Extract is considered as a spice and a coloring agent.
Paprika is the ground dried pod of mild capsicum (Capsicum annuum L.).
Paprika Extract is the combination of flavor and color principles obtained from paprika (Capsicum annuum L.) by solvent extraction.
The major coloring principles are capsanthin and capsorubin; a wide variety of other colored compounds are known to be present.
Paprika extract is obtained by solvent extraction of the dried ground fruit pods of Capsicum annum.
The major coloring principle is capsanthin.
Other colored compounds, such as capsorubin, canthaxanthin, cryptoxanthin, zeaxanthin and lutein, as well as other carotenoids are also present.
The balance of the extracted materials is lipidic in nature and varies depending on the primary extraction solvent.
Paprika oleoresin (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products.
Paprika Extract is composed of vegetable oil and capsanthin and capsorubin, the main colouring compounds (among other carotenoids).
Commercial products are generally standardized to contain 7% total caretinoids.
Paprika Extract is much milder than capsicum oleoresin, often containing relatively little capsaicin.
Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use.
Vegetable oil is then added to ensure a uniform color saturation.
In the United States, Paprika Extract is listed as a color additive “exempt from certification”.
In Europe, Paprika Extract, and the compounds capsanthin and capsorubin are designated by E160c.
Paprika Extract is a powdered spice that is made from peppers and is used as a spice and a food coloring.
Paprika extract primarily consists of carotenoid pigments and extracted or added vegetable oil, tocopherols derived from the fruit tissues and seeds of dry raw materials.
The main reason behind the red color of Paprika Extract is the presence of compunds capsanthin and capsorubin.
Paprika Extract is usually slightly viscous, homogenous red liquids with good flow properties at room temperature.
Paprika is derived from red sweet pepper named Capsicum annuum.
Paprika Extract is acquired by extracting red sweet peppers by means of solvents.
There are basically two different pigments within Paprika Extract.
Capsanthin and capsorubin.
Both pigments are fat-soluble and give an intensive orange-red tone as dependent on usage rates.
When used with color purposes, paprika extracts also give a spicy-like taste and aroma, so they are also intensively used in appetizers, sauces and seasonings.
These pigments are not affected from pH changes and also they are heat-resistant.
However they have sensitive structures against oxidation.
There is fat-soluble or water-soluble liquid and powder forms of paprika.
Paprika Extract is an oil-soluble extract gained from the skins of red peppers (Capsicum annuum L.) or red chili peppers (Capsicum frutescens L.).
Paprika extract is a natural colorant and flavoring substance obtained from dried fruits of Capsicum annuum (sweet pepper varieties).
The main coloring compounds in paprika extract are capsanthin, capsorubin, beta-carotene, and other carotenoids, which are responsible for its intense red to orange coloration.
Paprika extract is derived from the solvent extraction of dried Capsicum annuum fruits, usually using oils or organic solvents such as hexane or ethanol.
The resulting product is a viscous red oil known as oleoresin paprika.
Unlike synthetic dyes, paprika extract is a complex natural mixture, containing pigments (carotenoids) and flavor compounds (capsaicinoids in small amounts depending on variety).
USES and APPLICATIONS of PAPRIKA EXTRACT:
Uses of Paprika Extract: Adds a vibrant colour to soups and stews.
Mix Paprika Extract into the broth or cooking liquid.
Paprika Extract is commonly used in hot dog or other sausages, salami and cured meats.
Paprika Extract adds colour to rice, mashed potatoes, sweet potatoes or root vegetables.
Paprika Extract is used into sauces or salad dressings such as French or Thousand Island.
Paprika Extract is used in cheese dips, creamy dips, hummus, and scrambled eggs.
Paprika Extract is also suitable for adding colour to certain types of cheese.
Paprika Extract is ideal for colouring cookie dough and cupcake batter.
Paprika Extract is used in marinades and rubs for meat, poultry, or fish.
Paprika Extract adds a pop of colour to pickling brine.
Applications of Paprika Extract: Pharmaceutical supplies and Functional food and food additive
Uses of Paprika Extract: Seasonings, Masalas, Snack foods, Processed meats, Sauces/ketchup and other food products.
The oil-soluble extract of paprika extract is readily used in various applications, from spice mixtures to poultry feed, offering little or no pungency while adding vibrant color.
Paprika Extract is used to color foods and beverages like orange juice and egg yolks, maintaining no more residue than necessary for effectiveness.
Paprika Extract mixtures containing oleoresin paprika must adhere to regulations, using only those substances permitted for color principles obtained from Capsicum annum.
Incorporating this food additive can enhance the visual appeal of your culinary creations, making Paprika Extract a versatile ingredient in foods generally.
Paprika Extract's readily soluble nature in oils ensures it blends seamlessly, providing consistent results.
Enhance your dishes with paprika powder for an added burst of flavor and color.
Choose Paprika Extract for a reliable and vibrant color additive solution.
Common Uses of Paprika Extract: Paprika 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.
Uses of Paprika Extract: Foods colored with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets, ketchup, soups, fish fingers, chips, pastries, fries, dressings, seasonings, jellies, bacon, ham, ribs, and among other foods even cod fillets.
In poultry feed, Paprika Extract is used to deepen the colour of egg yolks.
Paprika Extract is widely used in food industries as a natural alternative to synthetic red-orange dyes.
Paprika Extract is typically produced as an oleoresin, meaning it contains both pigment compounds (carotenoids) and volatile flavor components.
Paprika Extract is primarily used for coloring rather than spiciness in food-grade applications.
Paprika extract is widely used as a natural colorant (E160c) in the food industry.
For applications requiring precise and heat-stable colouration, Paprika Extract is an ideal choice for food professionals seeking vibrant, rich red-orange hues.
Paprika Extract is often combined with other food colourings to create a wide range of shades.
Paprika Extract generally not used to add flavour to foods but rather to add a brilliant deep red-orange colour.
-Common applications of Paprika Extract include:
Meat products (sausages, processed meats, poultry coatings)
Snacks (chips, extruded products, seasoning blends)
Sauces and condiments (ketchup, dressings, marinades)
Dairy products (cheese coloring, spreads, butter alternatives)
Ready-to-eat meals and convenience foods
Bakery coatings and savory fillings
-Outside food industry, Paprika Extract is also used in:
Cosmetic formulations (lipsticks, creams, blush products)
Pharmaceutical coatings (tablet coloring)
Animal feed coloring (poultry and egg yolk pigmentation)
-Foods use of Paprika Extract:
Paprika Extract is used in the production of powder or liquid spice blends and seasonings
Flavouring agent, Paprika Extract, in spice concentrates in the production of sweets, snacks, soups, sauces, salad dressings, marinades, cheese, baked goods and fruit preparations
-Areas of application of Paprika Extract for Foods:
Paprika Extract is used in the production of powder or liquid spice blends and seasonings
Flavoring agent, Paprika Extract, in spice concentrates in the production of sweets, snacks, soups, sauces, salad dressings, marinades, cheese, baked goods and fruit preparations
BENEFITS AND CHARACTERISTICS of PAPRIKA EXTRACT:
Paprika extract is valued for its natural origin and strong coloring power, making it a preferred alternative to synthetic red dyes.
Key benefits include:
Natural plant-based pigment system
Strong red-orange coloration even at low concentrations
Suitable for clean-label and organic products
Lipid-soluble, making it ideal for fat-rich foods
Contains antioxidant carotenoids (mild protective effect on food stability)
Compatible with other natural colorants for shade adjustment
Functionally, Paprika Extract provides stable coloration in oil-based systems but requires protection in aqueous systems due to low solubility and oxidation sensitivity.
CHARACTERISTIC PROPERTIES of PAPRIKA EXTRACT:
*Oil-soluble extract
*The main constituents are the carotenoids capsanthin and capsorubin, known for their coloring properties.
*The primary flavoring compound is capsaicin, which provides pungency in high concentrations.
*Customer-specific standardization of color intensity available
*Available in oil- or water-dispersible forms
*Antioxidative
FEATURES of PAPRIKA EXTRACT:
*Soluble oil
*Dark red viscous liquid, light yellow - orange-red, varying in density.
*Color value: 120
*Sudan does not comply with the requirements of EU regulations 1, 2, 3, and 4.
PHYSICAL PROPERTIES of PAPRIKA EXTRACT:
Paprika extract appears as a viscous, oily liquid or thick resin, typically deep red, reddish-orange, or brownish-red depending on concentration and processing method.
Paprika Extract has a characteristic mild pepper-like aroma, though deodorized commercial grades may have very little smell.
The taste is generally mild, especially in food-grade colorants where pungency is minimized.
Paprika Extract is insoluble in water, but highly soluble in fats, oils, and non-polar organic solvents.
This makes Paprika Extract especially suitable for lipid-based food systems such as oils, dairy fats, and processed meats.
Paprika Extract is light-sensitive and oxygen-sensitive, meaning prolonged exposure leads to gradual fading of color due to carotenoid degradation.
Paprika Extract is moderately stable under normal food processing temperatures but can degrade under excessive heat or long storage conditions.
Paprika Extract's physical behavior is largely determined by the carotenoid composition, especially capsanthin and capsorubin, which contribute to its strong red-orange hue.
CHEMICAL PROPERTIES of PAPRIKA EXTRACT:
Paprika extract is a complex carotenoid mixture, primarily composed of:
Capsanthin (C40H56O3)
Capsorubin (C40H56O4)
Beta-carotene (C40H56)
Cryptoxanthin and other minor carotenoids
These compounds share a conjugated polyene chain structure, responsible for strong visible light absorption and intense coloration.
Paprika extract is non-polar in nature, due to its high lipid solubility.
Paprika Extract does not ionize in water and remains chemically neutral under normal conditions.
Paprika Extract is chemically sensitive to:
Oxidation (main degradation pathway)
Light exposure (photodegradation of carotenoids)
Heat (isomerization and breakdown of pigment chains)
Paprika Extract is relatively stable in fat-rich systems, where oxygen exposure is limited.
PHYSIOLOGICAL FUNCTIONS of PAPRIKA EXTRACT:
Paprika Extract is widely used in the food, pharmaceutical, cosmetics, feed industry and other sectors.
Paprika Extract is used in instant noodles, pickles, seafood, meat, pastries, salads, butter, confectionery and beverages.
PHYSICAL AND CHEMICAL STABILITY SUMMARY of PAPRIKA EXTRACT:
Paprika extract shows:
High stability in oils and fats
Moderate thermal stability (degrades under prolonged heating)
Low water stability (insoluble and prone to separation)
High sensitivity to light and oxygen
Gradual fading over long storage without antioxidants or protection systems
CODES FOR PAPRIKA EXTRACT:
CAS numbers: 84625-29-6 (extracts from Capsicum annuum) and 84603-55-4 (extracts from Capsicum frutescens).
In practice, the latter CAS number of Paprika Extract is commonly used for paprika oleoresin containing capsaicin.
Capsaicin provides a pungent, hot taste;
Harmonised System (HS): No separate code for paprika oleoresin.
Paprika oleoresin is included in 32030010 (i.e. colouring matter of vegetable origin);
E number for Paprika Extract classified as a food additive instead of a food extract with colouring properties: 160c.
PHYSICAL and CHEMICAL PROPERTIES of PAPRIKA EXTRACT:
Appearance: Viscous red, deep orange-red, or brownish-red oily liquid/resin
Odor: Mild characteristic pepper/spice aroma (may be deodorized in refined grades)
Taste: Mild pepper-like flavor (non-pungent in color-grade extracts)
Physical state: Semi-liquid to viscous oil or resin
Color range: Yellow-orange → orange-red → deep red (depends on carotenoid concentration)
Solubility in water: Insoluble
Solubility in oils/fats: Highly soluble (lipophilic system)
Solubility in organic solvents: Soluble in non-polar solvents (hexane, oils, fats)
Density: Not fixed (varies with composition and extraction method)
Viscosity: High (oleoresin-like consistency)
Volatility: Non-volatile
Stability to light: Low (light-sensitive, gradual fading occurs)
Stability to heat: Moderate (degradation at prolonged high temperatures)
Stability to oxygen: Low to moderate (oxidation-sensitive carotenoid system)
pH behavior: Chemically neutral but physically unstable in aqueous pH systems due to insolubility
Chemical nature: Complex natural carotenoid mixture (oleoresin)
Main constituents: Capsanthin, capsorubin, beta-carotene, cryptoxanthin
Molecular type: Polyene carotenoids with long conjugated double-bond systems
Molecular formula: Not fixed (mixture; main pigments approx. C40H56O3–C40H56O4)
Molecular weight: Variable (~536–600 g/mol depending on pigment composition)
Polarity: Non-polar (lipophilic)
Functional groups: Conjugated double bonds, oxygenated carotenoid groups (hydroxyl, keto groups in some pigments)
Reactivity:
Sensitive to oxidation
Sensitive to photodegradation
Susceptible to isomerization under heat/light
Redox behavior: Easily oxidized, leading to loss of color intensity
Chemical stability: Stable in lipid environments, unstable in aqueous systems
Thermal behavior: Moderate stability; prolonged heating causes breakdown of carotenoid chains
UV/visible absorption: Strong absorption in visible range due to extended conjugation (responsible for red-orange color)
Hydrolysis: Not hydrolyzable in simple aqueous conditions (due to hydrophobic nature)
Compatibility: Stable with fats, oils, and emulsified lipid systems; incompatible with water-only systems without emulsifiers
CAS NUMBER: 84625-29-6 (most widely used for paprika oleoresin / capsicum extract)
EC NUMBER: 283-892-3 (commonly assigned in eu chemical inventories for paprika extract mixtures)
MOLECULAR FORMULA: not a single fixed formula (mixture of carotenoids such as c40h56o3, c40h56o4, and related compounds)
MOLECULAR WEIGHT: not fixed (depends on composition; major carotenoids range ~536–600 g/mol)
APPEARANCE: dark red to purplish red viscous liquid (est)
FOOD CHEMICALS CODEX LISTED: no
FLASH POINT: 168.00 °f. tcc (75.56 °c.)
SHELF LIFE: 12.00 month(s) or longer if stored properly.
SOLUBLE IN: water, 1.072e-013 mg/l @ 25 °c (est)
INSOLUBLE IN: water
glycerine
class: colours
groups: group ii: food colours authorised at quantum satis
additional details: red color
origin: natural
common sources: red pepper
common applications: cereals, cheeses, mayonnaise, charcuterie, soups, snacks, candies and marmalade
observations: no adverse reactions were observed
cas number: 84625-29-6 (paprika oleoresin / capsicum extract mixture)
ec number: 283-892-3 (eu inventory for paprika extract mixture)
molecular formula: not fixed (mixture of carotenoids such as c40h56o3, c40h56o4, etc.)
molecular weight: not fixed (major pigments range ~500–600 g/mol)
CAS Number: 84625-29-6 (paprika oleoresin / capsicum extract mixture)
EC Number: 283-892-3 (EU inventory for paprika extract mixture)
Molecular Formula: Not fixed (mixture of carotenoids such as C40H56O3, C40H56O4, etc.)
Molecular Weight: Not fixed (major pigments range ~500–600 g/mol)
pubchem substance id: 329751805
FIRST AID MEASURES of PAPRIKA EXTRACT:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of PAPRIKA EXTRACT:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of PAPRIKA EXTRACT:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of PAPRIKA EXTRACT:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of PAPRIKA EXTRACT:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of PAPRIKA EXTRACT:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
