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Information sheet

Paprika Oleoresin

Description

Dark red viscous liquid obtained by solvent extraction of the dried pods of Capsicum annum L., followed by removal of solvent. This oleoresin can be dispersed on dry/liquid carriers such as salt, dextrose, edible oils, lecithin, benzyl alcohol, etc.


Info

Uses
Colourings for various food products
Flavouring for various food products
Sweetener for meats and sauces
Poultry feeds
spices

Chemical Specification

Lead
<2
Arsenic
<3
Mercury
<1
Cadmium
<1
Colour Units
140.000, 500.000, 665.000 (+/- 2%)

Analysis

Appearance
Clear oily liquid
Colour
Dark Red
Aroma
Spicy. Typical of Paprika
Flavour
Paprika
Taste
Light sweet

Microbiology

Aerobic Plate Count/Gram
≤ 1000
Yeast and Mould Gram
≤ 50
E. Coli
Negative
Total Coliforms
Negative
Aflatoxin
<5

Storage and Handling

Packaging
In 25kg and 5kg drums (HDPE) food grade.
Storage
In a cool dry place away from light sources. This ensures that the product retains all its properties.