Paprika color is a carotenoid-rich oil soluble food color
obtained from the fruit of Capsium annuum LINNE of the eggplant family. Its
principal ingredient is Capsantins. Among carotenoid food colors, this food
color possesses a relatively strong red tinge. Its raw material, Capsium annuum LINNE — is grown in countries all over the world, including Spain, Hungary,
and the U.S. and is widely used as a spice and food color in processed food.
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Characteristics
- Since two types of color tones-namely, the type with a strong red
tinge and reddish orange are available, the food color can be used in
a variety of foods.
- As a result of refining and deodorization, the food color has a good
taste and lacks a peculiar smell, thus allowing user-friendliness.
- Since the pungent taste peculiar to Capsium annuum LINNE — is removed,
the food color can also be used in beverages which place a high premium
on taste.
- A special manufacturing method improves light resistance.
- A wide array of products is available, ranging from the oil soluble
oleoresin to water dispersing emulsion and water soluble liquid.
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