| Customization: | Available |
|---|---|
| Certification: | RoHS, BRC, ISO, FDA, HACCP |
| Assay Method: | HPLC-MS, GPC, HPLC, UV |
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Product Name:Paprika red pigment
1.Oil-soluble
Appearance:Dark red liquid,soluble in lipin,ethanol etc. insoluble in water
Specification:
Color value 100~250 E (66,000CU~150,000CU)
Capsaicin content:≤ 0.01%
Solvent Residual:≤ 25PPM
As:≤ 2.0mg/kg
Pb:≤ 3.0mg/kg
2.Water-soluble
Appearance:Red liquid, dispersed evenly in the water.
Specification:
Color value 10-90 E (6,600CU~60,000CU)
Capsaicin content:≤ 0.005%
Solvent Residual:≤ 25PPM
As:≤ 2.0mg/kg
Pb:≤ 3.0mg/kg
Paprika oleoresin, belonging to carotene, is a kind of oily liquid refined from chilies under the process of making granulation, precritical extraction, concentration and saponification. Its main components are capsanthin and capsorubin.
Red paprika is a spice made from ground, dried fruits of the chili pepper family of the genus Capsicum annuum. Although red paprika is often associated with Hungarian cuisine, the chilies from which it is made are native to the New World. Spain and Portugal introduced Capsicum annuum to the Old World from the Americas. Spanish pimentn, as it is known there, is often smoked, giving red paprika a unique, earthy flavor. The seasoning is also used to add color and flavor to many types of dishes in the cuisines of Turkey, Spain, Portugal, Greece, Hungary, Romania, Croatia, Serbia, Macedonia, Bulgaria, Morocco, and South Africa.
Red paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices. In the United States, red paprika is frequently sprinkled on foods as a garnish, but the flavor is more effectively produced by heating it gently in oil.
| ITEM | INSPECTION STANDARD | INSPECTIOIN RESULTS | ASSESSMENT |
| E460nm | ≥50 | 152 | QUALIFIED |
| TOTAL ORGANIC RESIDUAL SOLVENT/(mg/kg) | ≤50 | 16 | QUALIFIED |
| EPOXY ETHANERESIDUE/(mg/kg) | ≤25 | 6 | QUALIFIED |
| As/(mg/kg) | ≤3 | 0.11 | QUALIFIED |
| Pb/(mg/kg) | ≤2 | 0.14 | QUALIFIED |
| CAPSAICIN CONTENT/% | COMPLY WITH STANDARD | 0.09 | QUALIFIED |
| RESULT ASSESSMENT | QUALIFIED | ||
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