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Food Additives > Natural Food Colors > Paprika

Natural Food Colors

- Annatto Extract
- Anthocyanins
- ß-Carotene
- Beta APO 8 Carotenal
- Black Currant
- Burnt Sugar
- Canthaxanthin
- Caramel
- Carbo Medicinalis
- Carmine
- Carmine Blue
- Carminic Acid
- Carrot
- Chlorophyll
- Chlorophyllin
- Cochineal Extract
- Copper-Chlorophyll
- Copper-Chlorophyllin
- Curcumin
- Curcumin/CU-Chloro
- Grape
- Hibiscus
- Lutein
- Mixed Carotenoids
- Paprika
- Riboflavin
- Spinach
- Stinging Nettle
- Titanium Dioxide
- Turmeric
- Natural Colors
- Aronia / Redfruit
- Beet Juice Colors
- Paprika Extract
- Paprika Oleoresin

Synthetic Food Colors

- Anticaking Agents
- Allura Red

Lake Food Colors

- Lake Allura Red
- Lake Amaranth

- Solvent Black 5
- Solvent Black 7

Pigment Emulsions

- Pigment Fast Yellow G
- Pigment Green B

Food Drugs & Cosmetic Dyes

- FD&C Blue No.2
- FD&C Blue No.1

Food Color Applications

- Beverages
- Confectionery

Other Food Condiments

- Anticaking Agents
- Color Retention Agents

Blended Food Colors

Paprika

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Color	Red to Reddish Orange
Source	Capsium Annuum Linne
Pigment	Carotenoid - Capsantins
Solubility	Fat and Oil
Stability	Heat, Water and pH stable
Application	Beverages, Processed Food, tomato products

It is a carotenoid rich color with a reddish tinge. The plant Capsium Annum is easily available in almost all the countries. It is used as a spice in many a traditional cooking. Once the sharp taste and flavor of paprika is removed, it is used as a colorant. It is usually oil soluble but after processing can be made water dispersible and water soluble.

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