WHAT IS PAPRIKA OLEORESIN (PAPRIKA RED)
Source and Properties of Paprika Oleoresin
Paprika oleoresin is a pigment extracted from ripe red peppers. Based on practical verification and component analysis, this pigment exhibits stable characteristics, vibrant coloration, and excellent tinting ability. Most importantly, it is safe and non-toxic, while also possessing certain medicinal values. As a result, paprika oleoresin is widely recognized as a relatively safe colorant for human use. The World Health Organization has classified paprika oleoresin as an A-grade colorant.
Paprika oleoresin is a natural red pigment obtained from the pericarp of red peppers belonging to the Solanaceae family, presenting hues ranging from orange-yellow to orange-red. It falls under the class of carotenoids and is an oxygen-containing derivative of polyenes, with its main components being capsanthin and capsorubin. The content of capsaicinoids and the pigments within paprika can vary based on several factors, including pepper variety, geographical origin, harvest time, and drying conditions. Currently, the extracted paprika oleoresin predominantly consists of a mixture primarily comprising capsanthin and capsorubin. Its applications in industrial production and daily life are quite extensive.
Components of Paprika Oleoresin
The primary components of paprika oleoresin include capsanthin, capsorubin, and β-carotene. The concentration of capsanthin in paprika can vary significantly due to differences in pepper variety and the maturity of the peppers at the time of harvest. Consequently, the composition and proportional representation of the components in paprika oleoresin may also differ. Generally, mature peppers yield higher quality capsanthin, and in production, the peppers used for extracting paprika oleoresin are typically those that have reached a higher level of maturity.
Extraction of Paprika Oleoresin
The extraction process plays a crucial role in the research and application of paprika oleoresin. Among the current methods for extracting paprika oleoresin, the most common techniques include Solvent Extraction, Supercritical Fluid Extraction, and Subcritical Extraction.
The safety of the natural pigments extracted from peppers is globally recognized. The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) classify paprika oleoresin as an A-grade colorant, which does not require limitations on its usage.
The characteristics of paprika oleoresin include uniform coloring, relatively stable properties, and vibrant hues, making it highly promising for applications in the food industry. Its effects are particularly remarkable in products such as soy sauce. Consequently, there is a strong reliance on paprika oleoresin in food production within the industry. It can be found in the processing of various products, including condiments, fatty foods, beverages, baked goods, and meat products.
Paprika oleoresin is one of the natural food colorants that is recognized for its good safety profile, nutritional value, and pharmacological effects. It offers extensive application value and is widely utilized in various fields, including the food industry, imitation foods, pharmaceuticals, radiation protection, cosmetics, and high-quality animal feed. Paprika oleoresin is characterized by its excellent heat resistance, strong coloring ability, and features such as being natural, nutritious, and functional. It has become a focal point of research and consumer interest in both the domestic and international food and food additive industries.
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