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ENQU IRY

Products

Paprika Oleoresin

Specification for Paprika Extract – 50,000 to 100,000 Colour Units
  • Description

  • Dark reddish viscous liquid

  • Identification

  • By UV

  • Moisture Content :

  • NMT 2%

  • Assay – Capsanthin :

  • NLT 5 %

  • Heavy Metals :

  • NMT 20 PPM

  • Lead :

  • NMT 3.0 PPM

  • Cadmium :

  • NMT 1.0 PPM

  • Arsenic :

  • NMT 1.0 PPM

  • Mercury :

  • NMT 0.1 PPM

  • Microbiological Analysis :

  • Total viable count NMT 3000 cfu/g
    Total fungal count NMT 100 cfu/g

  • Enterobacteriaceae :

  • Absent

  • E. coli :

  • Absent

  • Staph. aureus :

  • Absent

  • Salmonella sp :

  • Absent

  • Pseudomonas sp:

  • Absent

  • Method of Analysis

  • UV Spectrophotometric

General Information
  • Local Name :

  • Capsicum, Paprika, Chilli

  • Part Used :

  • Fruits

  • Active Principle :

  • Capsanthin a colouring agent

Health Benefits
  • Capsanthin, the colouring agent of paprika oleoresin can be used for oily foods, sauces, processed aquatic products, vegetable products.

  • Can also be used for ice cream, butter, margarine, cheese, salad, sauce, rice products, baked goods and other food products.

  • Paprika Oleoresin for drinks, jelly, soy sauce and sugar and other foods, not only non-toxic side effects on the human body, and can increase the body carotenoid compounds, have some nutritional value.

  • Also widely used in feed, food simulation, prevention of radiation, cosmetics and pharmaceutical industries.

Properties
  • Dark reddish viscous liquid.