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Paprika Oleoresin (Capsicum annuum) – Colour Value (CU) 10,000–160,000 CU
Capsicum annuum (paprika)
- Marker compound
- Colour value (CU)
- Standardisation
- 10,000–160,000 CU (UV-Vis spectrophotometry)
- Assay method
- UV-Vis spectrophotometry
- Plant part
- Fruit
- Origin
- Spain, India, China
Paprika Oleoresin (Capsicum annuum) – Colour Value (CU) 10,000–160,000 CU
Paprika extract is produced from the fruit of Capsicum annuum (Solanaceae family) and supplied as an oleoresin, standardized to Colour value (CU). Available grades: 10,000 CU, 160,000 CU. Typical sourcing: Spain, India, China. For B2B formulation in food & beverage.
10,000 CU160,000 CU
Specifications
| Botanical name | Capsicum annuum (paprika) |
| Common names | Paprika oleoresin |
| Plant family / part | Solanaceae / Fruit |
| Marker compound | Colour value (CU) |
| Phytochemical class | Carotenoids › Xanthophylls & apocarotenoids |
| Available grades | 10,000 CU, 160,000 CU |
| Assay method | 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.
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