PAPRIKA OLEORESIN

Introduction

PAPRIKA OLEORESIN is a natural colour and flavour extract obtained from dried red paprika pods (Capsicum annuum). It is widely valued for its intense red colour, mild heat, and characteristic paprika flavour. This oleoresin is primarily used as a natural colouring agent in food products, offering excellent stability and uniform colour distribution.

Key Benefits

High Colour Strength – Delivers vibrant red colour at low dosage
Natural Colourant – Preferred alternative to synthetic colours
Consistent Shade – Uniform colour across batches
Excellent Stability – Resistant to heat and processing conditions
Cost Effective – Lower usage compared to raw paprika
Easy Application – Blends smoothly into oil-based systems

Where It Is Used

Food Industry

Snack foods (chips, extruded snacks, namkeen)
Sauces, ketchups, and dressings
Meat, sausage, and processed foods
Cheese, margarine, and butter products
Ready-to-eat meals and seasoning blends

Flavour Industry

Colour–flavour blends
Savoury seasoning formulation

Available Forms & Strength

Oil-soluble oleoresin
Water-soluble form

Description

Fun Fact

🌶️ Paprika oleoresin is responsible for the rich red colour in many popular snacks and sauces—often without adding noticeable heat.

Quick Facts

Botanical Name: Capsicum annuum
Oleoresin Strength: 80,000 LS
Colour: Deep red
Taste Profile: Mild, sweet, slightly pungent
Solubility: Oil-soluble
Primary Use: Natural food colour
Shelf Life: 12–24 months
Storage: Store in a cool, dry place away from light and heat

PAPRIKA OLEORESIN

Introduction

Key Benefits

Where It Is Used

Food Industry

Flavour Industry

Available Forms & Strength

Description

Description

Fun Fact

Products

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PAPRIKA OLEORESIN

Introduction

Key Benefits

Where It Is Used

Food Industry

Flavour Industry

Available Forms & Strength

Description

Description

Fun Fact

Related products

BLACK PEPPER OIL

WHITE PEPPER OLEORESIN

NEAOX OF 19 OLEORESIN

TURMERIC OLEORESIN

Products

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