Paprika Oleoresin Liquid 100000 CU Natural Red Color E160c CAS 68917-78-2 Food Grade Solvent Extracted
PAPRIKA OLEORESIN
LIQUID 100,000 CU
Paprika Oleoresin is the solvent-extracted concentrate of ripe paprika fruit (Capsicum annuum L.), supplied as a deep red to dark red viscous oil. It is a natural mixture containing the red carotenoid pigments (predominantly capsanthin, E160c), capsaicinoids (the pungent components), and the fruit’s natural fatty constituents. The product is standardized by color value (CU) — this grade at 100,000 CU provides high coloring intensity. The capsaicin content is adjustable by specification, allowing both pungent and low-pungency grades. Supplied as a food-grade bulk liquid, it serves as a dual-function natural ingredient providing both red coloring and flavor contribution to food products.
TECHNICAL SPECIFICATIONS
EVIDENCE & CERTIFICATES
1. Color Value & Capsaicin Verification
Every batch is tested spectrophotometrically to confirm the standardized color value (100,000 CU grade), with capsaicin content quantified against the agreed specification — whether low-pungency or pungent grade. Both parameters are documented on the batch-specific COA.
2. Purity & Residual Solvent Screening
Residual solvent is verified to meet food-grade regulatory limits per batch, together with loss on drying (≤ 0.5%) and heavy metal screening (Pb ≤ 2 ppm, As ≤ 1 ppm), ensuring compliance for food manufacturing use.
3. HALAL, KOSHER & ISO 22000 Certification
Produced in ISO-certified facilities with full HALAL and KOSHER documentation. Batch COA and MSDS are provided with every shipment, supporting a 24-month shelf life under sealed, light-protected storage.
PRODUCT HIGHLIGHTS
Dual-Function Natural Ingredient — Color and Flavor
Paprika oleoresin provides both red carotenoid coloring (capsanthin, E160c) and natural paprika flavor contribution from capsaicinoids — a single ingredient fulfilling two formulation roles.
Standardized Color Value — 100,000 CU
The product is standardized by color value (CU), a defined measure of coloring intensity. The 100,000 CU grade delivers high coloring potency, with other CU grades (40,000–120,000) available on request.
Adjustable Capsaicin Content
The pungency level is customizable — from low-pungency grades to pungent grades — allowing formulators to select the exact heat profile required.
Natural Solvent-Extracted from Paprika Fruit
Produced from ripe paprika fruit using food-grade solvent extraction, the oleoresin is a naturally sourced ingredient supporting clean-label food formulation.
FUNCTIONAL ROLES
1. Natural Red Coloring
Provides red to orange-red color from capsanthin (E160c).
2. Flavor Contribution
Adds natural paprika flavor and aroma to food products.
3. Oil-Soluble Ingredient
Directly compatible with oil-based and fat-containing food systems.
INDUSTRIAL APPLICATIONS
1. Meat & Processed Foods
Color and flavor for sausages, processed meats, and marinades.
2. Seasonings & Sauces
Natural color and flavor for sauces, dressings, and seasoning blends.
3. Snack Foods
Coloring for extruded snacks, chips, and savory snacks.
4. Food Manufacturing
Oil-soluble natural colorant for soups, ready meals, and bakery.
TECHNICAL FAQ
Q1: What does the CU color value mean?
A: CU (Color Units) measures the coloring intensity of the oleoresin. Higher CU values indicate more concentrated color. This grade is 100,000 CU; other grades from 40,000 to 120,000 CU are available.
Q2: Does this product contain capsaicin (heat)?
A: Paprika oleoresin naturally contains capsaicinoids. The content is adjustable by specification — low-pungency grades are available for applications requiring color without significant heat.
Q3: What is the difference between paprika oleoresin and capsanthin powder?
A: Paprika oleoresin is the whole solvent extract — a liquid mixture of pigments, capsaicinoids, and fatty components. Capsanthin powder (95%) is a purified single pigment compound isolated from the oleoresin. They differ in form (liquid vs powder), composition, and application.