Color paprika

Paprika (red pepper) and curcuma pigments are used as food colorants. Paprika pigments are carotenoids, with capsanthin as the main compound (cf. 3.8.4.1.2 and Fig. 3.47). Cur-cumin (cf. Formula 22.8) is the main pigment of curcuma, a tropical plant of the ginger family. 

Paprika oleoresin (EEC No. E 160c) is the combination of davor and color principles obtained by extracting paprika with any one or a combination of approved solvents acetone, ethyl alcohol, ethylene dichloride, hexane, isopropyl alcohol, methyl alcohol, methylene chloride, and trichloroethylene. Depending on their source, paprika oleoresins are brown—red, slightly viscous, homogeneous Hquids, pourable at room temperature, and containing 2—5% sediment. 

Paprika and its oleoresin are approved for use in foods in general where its appHcation as a color additive frequendy ovedaps its use as a spice. Both products have good tinctorial strength and are used at 0.2—100 ppm to produce orange to bright red shades. 

Thonsands of paprika varieties belong to the Capsicum genns and they vary widely in their sizes, shapes, colors, flavors, and pungency levels. The major carotenoids fonnd in red paprika are capsanthin and capsornbin, which posses k end gronp. Yellow pigments such as lutein, zeaxanthin, violaxanthin, and 3-carotene... 

Paprika oleoresin colors, oil- E 160c or water-soluble... 

Detailed information about carotenoids found in food or extracted from food and evaluated for their potential as food colorants appeared in Sections 4.2 and 6.2. We would like to mention some new data about the utilization of pure carotenoid molecules or extracts as allowed food additives. Looking to the list of E-coded natural colorants (Table 7.2.1), we can identify standardized colorants E160a through f, E 161a, and E161b as natural or semi-synthetic derivatives of carotenoids provided from carrots, annatto, tomatoes, paprika, and marigold. In addition, the extracts (powders or oleoresins) of saffron, - paprika, and marigold are considered more economical variants in the United States and European Union. 

Paprika, powdered spice, orange-red, paprika oleoresin as food colorant... 

Orange shades are realized with lipophilic natural colorants like paprika oleo-resin, P-carotene, and canthaxanthin after previous emulsification to yield water-dispersible forms. Yellow shades can be achieved using turmeric as a water-soluble solution, but the solution is light sensitive. To maintain constant color, 3 to 6 ppm of P-carotene may be added. Stable brown coloration is obtained from caramel a concentrated syrup is easily incorporated, well flavored and stable in creams. ... 

The natnral colorants used often for bakery products are annatto extract or annatto plus turmeric blends (0.02 to 0.06 %) to obtain yellow-orange shades. Crackers are colored with annatto extract, turmeric and paprika oleoresins, or caramel. Turmeric may be used also in combination with FD C colorants. 

Paprika is a very old colorant and spice. It is a deep red, pungent powder prepared from the dried pods of the sweet pepper, Capsicum annum. 

Paprika contains capsombin and capsanthin (Fig. 8.3) which occur mainly as the lauric acid esters, and about 20 other carotenoid pigments. Paprika is produced in many countries which have developed their own specialties. Cayenne or cayenne pepper, produced from a different cultivar of C. annum, is usually more pungent. C. frutescens is the source of the very pungent Tabasco sauce. Paprika oleoresin is produced by solvent extraction of the ground powder. Obviously paprika supplies both flavor and color and its use is limited to those products compatible with the flavor. The recent rise in demand for tomato products in the form of pizza, salsa, etc., has increased the demand for paprika. Paprika is used in meat products, soups, sauces, salad dressings, processed cheese, snacks, confectionery and baked goods.1018... 

The MAP technology was originally developed by Environment Canada for the extraction of aromas, flavors, and coloring from plant material such as paprika. Environment Canada owns the intellectual rights and has had patents either issued or pending for this technology in five continents. Several licenses have been granted for various applications of the MAP in North America and Europe. 

Oxidation of the lipid structure in foods containing oils and fats produces carbonyl compounds which are responsible for the flavor and odor associated with rancidity (B-81MI11508) the use of a suitable antioxidant can delay this process. Several heterocyclic compounds are among the antioxidants suitable for use in food ascorbic acid (69) and certain of its derivatives and erythorbic acid. The quinoline derivative (70) is mainly used as an antioxidant in animal feed, but it can also be used to preserve the color of paprika, chili powder and ground chili. 

Paprika - [COLORANTS FORFOOD, DRUGS, COSMETICS AND MEDICALDEVICES] (Vol 6) - [FLAVORS AND SPICES - SPICES] (Vol 11) - [FLAVORS AND SPICES -SPICES] (Vol 11)... 

Exempt colors do not have to undergo formal FDA certification requirements, hut are monitored for purity. The colorants exempt from FD C certification are annatto extract, /i-carolene, beet powder, 0-apo—8 -carntenol. canlhaxanthin. caramel, carmine, carrot oil. cochineal extract, cottonseed Hour, ferrous gluconate, fruit juices, grape skin extract, paprika, paprika oleoresin. riboflavin, saffron, titanium dioxide, turmeric, turmeric oleoresin. ultramarine blue, and vegetable juices. See also Colorants (Foods). 

A method for the determination of ethoxyquin in paprika that avoided the previous separation steps from other colored substances was proposed by Vinas (133). Analysis is carried out by reverse-phase HPLC using the gradient elution technique and UV detection at 270 nm. Using fluorimetric detection with excitation at 311 nm and emission at 444 nm, a detection limit of 0.2 jig /ml was reached. The method can be applied to the determination of ethoxyquin in commercial samples in the presence of paprika (Capsicum annuum) carotenoids. 

JA Osuna-Garcia, MM Wall, CA Waddell. Natural antioxidants for preventing color loss in stored paprika. J Food Sci 62 1017-1021, 1997. 

The most important of the spices known for pungency are the chillies, the larger and less pungent variety, Capsicum annum L., the smaller, pungent variety Capsicum frutescens L. and the bird chilli a Capsicum frutescens variety. Apart from color, which is important in the case of paprika, a large variety, pungency is the most important quality attribute of the capsicums used in foods. 

Oleoresin Paprika Obtained by the solvent extraction of the pods of Capsicum annuum L. (Fam. Solanaceae) as a deep red to deep purple-red, somewhat viscous liquid of characteristic odor and flavor. It frequently occurs as a two-phase mixture. The color is usually standardized according to the label declaration. It is partly soluble in alcohol (with oily separation), and is soluble in most fixed oils. 

Function Flavoring agent color (oleoresins paprika and turmeric only). 

Oleoresin Paprika Color Value (Appendix VIII) Between 500 and 4500 units, as specified on the label (according to the method of analysis) Scoville Heat Units (pungency) Not more than 3000. 

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