PAPRIKA OLEORESIN
Intense dark red oily liquid, light characteristic aroma of pepper,
obtained by extracting sweet or spicy peppers and the subsequent distillation of the solvent.

E number: E-160-C

It is commonly used in meats, soups, cured meats, for the pigmentation of egg yolks, preserves, cosmetics, pharmaceutical industry, etc. It gives a uniform and stable bright red color with a light pepper flavor.

Oil-soluble:

Soluble in oils and fats. Concentrations up to 140,000 Color Units

Water soluble:

Soluble in aqueous solutions. Concentrations up to 70,000 Color Units

AVAILABLE:
SWEET
SPICY up to 10% capsicin (about 1,500,000 SHU)
Cuts of 25, 50, 200 kg net in new metal bins with epoxy resin inside, or plastic bottles of 5 kg net.

Other cuts and types available on request.
ASK FOR PRICES AND AVAILABILITY SWEET OIL SOLUBLE SPICY OIL SOLUBLE SWEET WATER SOLUBLE
MAIN COMPONENTS
CAPSANTINA 
CAS NUMBER: 465-42-9
  • (all-E,3R,3'S,5'R)-3,3'-dihydroxy-β,κ-caroten-6'-one
  • (2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-((R)-4-Hydroxy-2,6,6-trimethyl-cyclohex-1-enyl)-1-((1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl)-4,8,13,17-tetramethyl-nonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one
CAPSORUBINA
CAS NUMBER: 470-38-2
  • (all-E,3S,3'S,5R,5'R)-3,3'-dihydroxy-κ,κ-carotene-6,6'-dione
  • (2E,4E,6E,8E,10E,12E,14E,16E,18E)-1,20-Bis-((1R,4S)-4-hydroxy-1,2,2-trimethyl-cyclopentyl)-4,8,13,17-tetramethyl-icosa-2,4,6,8,10,12,14,16,18-nonaene-1,20-dione
CAPSAICINA
CAS NUMBER: 404-86-4
  •  8-Methyl-N-vanillyl-trans-6-nonenamide
  • (E)-8-Methyl-non-6-enoic acid 4-hydroxy-3-methoxy-benzylamide
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