Natural colorants paprika

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. 

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. ... 

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

Color recovery Paprika Orange peel Flavor-free natural dye ... 

Regulatory Status. Regulated in the United States as a dietary supplement. Capsicum (red pepper, cayenne pepper) and paprika are GRAS as natural seasonings and flavorings ( 182.10). Their essential oils, solvent-free oleoresins and natural extractives are also GRAS ( 182.20) paprika and paprika oleo-resin are also approved as color additives for food use exempt from certification ( 73.340 and 73.345). Capsaicin-containing topical products are approved in over-the-counter... 

The liposoluble nature of these compounds determines, a priori, the type of food in which they can be incorporated to dissolve efficientiy. 3-Carotene is added to fatty foods, such as butter, cheeses, and oils, although other pigments such as bixin and apocarotenals are also employed. Paprika and oleoresins industrially obtained from red pepper are used directly or as ingredient in the manufacture of sauces and meat products. Saffron, which contains crocin as a major pigment (a diester of crocetin with the disaccharide gentiobiose), is used as a hydrosoluble condiment for soups and to color foods and drinks. Other hydrosoluble preparations of 3-carotene and other pigments such as canthaxanthin and apocarotenoids are used to color drinks. Norbixin, a product derived from the saponification of bixin, is hydrosoluble, and used to color ice cream, cereals, and cheese. 

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