Silverline chemicals, is one of the largest manufacturers & exporters of Papprika Oleoresin in India. Silverline’s facility is an ISO 9001:2008, ISO 22000 , HACCP, GMP , Organic , Kosher, HALAL certified company. It also meets IP, BP, NF and USP grade specifications. Strict quality standards are maintained through in-house fully equipped QC & QA lab along with separate microbiology laboratory, equipped with latest HPLC machines.
Paprika Oleoresin Food Grade is a dark red, oily liquid extracted and refined from dried red paprika. It functions as a natural food pigment, adding bright red color to foods.
Paprika oleoresin (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products. It is composed of vegetable oil (often in the range of 97% to 98%), capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids). It is much milder than capsicum oleoresin, often containing no capsaicin at all.
Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use. Vegetable oil is then added to ensure a uniform color saturation.
Foods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed, it is used to deepen the colour of egg yolks.
In the United States, paprika oleoresin is listed as a color additive “exempt from certification Title 21 Code of Federal Regulations part 73). In Europe, paprika oleoresin (extract), and the compounds capsanthin and capsorubin are designated by E160c.
|Type||SCFE CO2 extracted|
|Grades Available||Oil soluble 10,000cv upto 150,000cv or SHU|
|Water Soluble||10,000cv -50,000cv|
|Botanical Name||Capsicum Annum L or Capsicum Frutescence L|
|Extraction Method||Solvent Extraction|
|Appearance||Natural dark red color|