| Color |
Yellow-orange to red-orange |
| Pigment |
Carotenoids and xanthophyll |
| Source |
paprika pod |
| Solubility |
Oil and Fat |
| Stability |
Heat, Water and pH stable |
| Application |
Beverages, Processed Food, tomato
products |
Oleoresin Paprika is produced by the extraction of lipids and pigments from
the pods of sweet red pepper, Capsicum Annuum L. Grown in temperate
climates. An oil soluble extract with it is widely used in processed foods
such as sausage, dressings, dry soluble seasonings, food coatings, and snack
food seasonings.
Pigments
The yellow-orange to red-orange hue of paprika is created by a mixture of
carotenoid pigments and Xanthophylls. Xanthophylls are present as fatty acid
esters in the pods.
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