Paprika Oleoresin Specifications (CHILLI OLEORESIN) Capsicm Annum Linn

Paprika Oleoresin Specifications

Paprika oleoresin (also known as paprika extract) is an oil soluble extract from the fruits of Capsicm Annum Linn or Capsicum Frutescens (Indian red chillies), and is primarily used as a colouring and/or flavouring in food products. It is composed of capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds among other carotenoids. Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use. Foods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed it is used to deepen the colour of egg yolks.

What is Paprika oleoresin:

  • A kind of dark-red oil-dissolving liquid, and the color and luster are bright and gorgeous with strong tinting power,
  • Resistant to light, heat, acid and alkali resistant and is not affected by metal ion;
  • Soluble in oil and ethanol and rich in ß-carotene and vitamin C

There are three types of oleoresin:

  1. paprika (used for colour),
  2. red pepper (used for colour and pungency),
  3. and Capsicum (used for pungency).

Paprika Oleoresin, obtained from Capsicum, is a natural dye used as a colorant and a flavor enhancer in foods, meats and pharmaceuticals. It is obtained by percolation with a volatile solvent which should be removed subsequently, such as acetone, trichloroethylene, 2-propanol, methanol, ethanol and hexane. It is widely used in the tinting of all kinds of food and medicine such as seafood, meat, cake, salad, can, and drinks etc. Also can be used in the production of cosmetic. It is also being specially processed into water soluble or water dispersive pigment.

Chilli oleoresin is a kind of oily liquid extracted from chilli. Its main components are capsanthin and capsorubin. Chilli oleoresin as commercially produced vary in their pigment content and the color value ranges from 30,000 to 1,00,000 units as, measured by the method prescribed by the Essential oil Association of America (EOA). The color content of the oleoresin is directly proportional to the pigment concentration the raw material used. But preparation of oleoresin with high color values is desirable. The present invention relates to a process to upgrade the color value of pungency-free commercial chili oleoresin.

The quality specifications for the different types of oleoresin are given in Table 2.1

Three types of oleoresin are specified, based on the pungency and colour values.

Table .2.1
red pepper
EOA no. 244
EOA no. 245
EOA no. 246
Solvent extraction of dried ripe fruit
Solvent extraction of dried ripe fruit
Solvent extraction of dried ripe fruit
Clear,red or light amber, viscous
Deep red
Deep red
Odour / taste
very pungent,aromatic
Soluble in: Benzyl benzoate
partly, with oily layer
partly, with oily layer
partly, with oily layer
Fixed oils
Propylene glycol

Residual solvent limits:

<25 ppm hexane, <30 ppm ethylene chloride or acetone, or <50 ppm is opropyl or methyl alcohol for all oleoresins.

Colour is determined by measuring the absorbance of a 0.01% solution of oleoresin in acetone at 258 nm. The absorbance value is multiplied by 61,000 to convert to total colour units.

Capsicum oleoresin has very high pungency and low colour, and is used as a source of pungency where colour is not important. Red pepper oleoresin has both moderate pungency and colour, and is used where both traits are important. Paprika oleoresin has very high colour and little or no pungency. Importers of Capsicum oleoresin prefer a pungency value in the range of 6–10% CAPS (1,000,000–1,600,000 SHU). Oleoresin that is processed and stored properly has few problems with microbial or insect contamination

Main application of these oleoresins are in foods like instant-noodles, biscuits, baked foods, canned-foods, desserts and chili sauced meat and sea products, cosmetics and high-grade animal feeds.

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