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Specifications
Paprika oleoresin is obtained from paprika by pelleting subcritical extraction, concentration and removing capsaicin.Paprika Oleoresin is obtained from paprika by pelleting, subcritical extraction, concentration and removing capsaicin. It is a kind of oil-like liquid with main components of capsanthin and capsorubin.
Application: Mainly used in instant noodles, biscuits, baking, canned foods, cakes and chili sauce.
Appearance: Dark red oil-like liquid, good solubility in fat, vegetable oils, ethonal, acetic ester; Not soluble in water; Good Stability under light, heat and PH conditions.
Specification:
Color Value ( 1%, 1cm, 460nm) : 10-250 (6600-165000cu)
Absorbance Ratio: 0.980-1.015
Capsaicin: 0.01% max
Solvent Residue (as Hexane): 10 mg/kg max
Lead (Pb): 2mg/kg max
Arsenic (As): 3mg/kg max
Product Quality is complied with GB 10783-2008 and Standards of FAO/WHO
Package: 1kg, 5kg, 20kg barrels or 200kg/stainless steel drum with epoxy ester or according to customer's requirements.
Storage and Shelf-life: Kept our of sunlight or high temperature. Store in cool and dry Conditions.
Shelf-life: 12months.
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