- Home
- Oleoresins
- Paprika Oleoresin
Paprika Oleoresin (Capsicum annuum) – Capsanthin + Capsorubin 1–10%
Capsicum annuum (paprika)
- Marker compound
- Capsanthin + capsorubin
- Standardisation
- 1–10% (HPLC, UV-Vis spectrophotometry)
- Assay method
- HPLC, UV-Vis spectrophotometry
- Plant part
- Fruit
- Origin
- Spain, India, China
Paprika Oleoresin (Capsicum annuum) – Capsanthin + Capsorubin 1–10%
Paprika extract is produced from the fruit of Capsicum annuum (Solanaceae family) and supplied as an oleoresin, standardized to Capsanthin + capsorubin. Available grades: 1%, 10%. Typical sourcing: Spain, India, China. For B2B formulation in food & beverage.
1%10%
Specifications
| Botanical name | Capsicum annuum (paprika) |
| Common names | Paprika oleoresin |
| Plant family / part | Solanaceae / Fruit |
| Marker compound | Capsanthin + capsorubin |
| Phytochemical class | Carotenoids › Xanthophylls & apocarotenoids |
| Available grades | 1%, 10% |
| Assay method | HPLC, UV-Vis spectrophotometry |
| Pharmacopoeia & standards | JECFA specification, EFSA opinion / novel food |
| Form | Oleoresin |
| Origin | Spain, India, China |
| Pack sizes | Sample (50 g), 250 g, 1 Kg, 5 Kg, 25 Kg |
| Shelf life & storage | Typically 24 months in sealed original packaging; store cool, dry and away from light |
Formulation focus
- Natural Colours
Industries
Food & Beverage
Documentation
The Technical Data Sheet and Safety Data Sheet (GHS format) can be downloaded from this page; the batch Certificate of Analysis is supplied on request. Confirm the assay method (HPLC, UV or gravimetric) on the CoA, as results differ between methods.
For B2B formulation and research use. Statements have not been evaluated by the FDA or other regulators; this ingredient is not intended to diagnose, treat, cure or prevent any disease.
Browse related
Same product form