Paprika Oleoresin is extracted from sweet paprika (Capsicum annum). The carotenoids contained in this pigment give a color between red and orange which is great to use in foods and seasonings. After the solvent extraction, an oil-soluble oleoresin is obtained and if blended with stabilizers and emulsifiers, we can get a water soluble product as a powder great for meat manufacture.
In IMBAREX Natural Colors, we produce a variety of natural colors as a natural resource for food coloring. Our colors go from Carmine’s red, to Annatto’s yellow, passing through Paprika’s orange. This are the 3 types of paprika extract we provide depending on the products it’s being used on:
Paprika Powder: Milled paprika powder (Capsicum anuum L) of different particle sizes, from high quality sweet paprika and annatto seeds (bixin) in fair quantities. It has a regular stability to light and temperature but is insoluble and has a storage life of 12 months.
Paprika Oleoresin OS: Clarified dark red viscous product obtained from high quality sweet paprika (Capsicum anuum L.) with a storage life of 24 months and soluble in oil. It has a good stability to light and temperature and gives an Orange/Red shade for uses in meats and seasoning.
Paprika Oleoresin WS: Clarified dark red viscous product obtained from high quality sweet paprika (Capsicum anuum L.) with a storage life of 12 months and soluble in water. It has a good stability to light ad temperature and gives an Orange/Red shade for uses in meats, seasonings, beverages, bakery and dairies.
This varieties of Paprika provide a wide usage of this dye in diverse products, mostly for the food industry. It is a great and natural colorant that assures stability and color.
