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Paprika oleoresin is obtained by solvent extraction of paprika peppers (Capsicum Annuum).
The suggested use is to add a natural red color to food.
Organoleptic characteristics:
Clear dark red oily liquid, nearly free of pungency and without rancidity. The product is soluble in oil / liquied.
| Analytical Quality | ||
| Parameters | Specifications | Test Method |
| Colour value Residual solvent |
79000cu to 81000cu Below 20ppm |
PL/QC/100 (ref:MSD 10) PL/QC/109 (ref:FCC) |
Certificate:
Halal, Kosher, GMP, HACCP
GMO Status:
The product does not contain any Genetically Modified Organisms (Non-GMO).
Flavoring status according to US (21 CFR 101-22) and EC(1334/2008):
Natural Flavouring Preparation
Packing:
Aluminium Bottles or HDPE drums.
Storage:
Store preferably in full tightly closed container in a cool, dry place protected from light.
Shelf Life:
12 months under the specified storage conditions.