Spice Oleoresins Paprika

Spice oleoresins Paprika, etc. Spice solutes Methyl ethyl ketone ... 

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. 

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

Many spices also contain carotenoids. The composition and changes in concentration of different carotenoids during the ripening process in different species of pepper were studied by use of a binary gradient of water/acetone and a C18 RP column (245-247). An isocratic RP HPLC separation of capsanthin and capsorubin in Capsicum annum paprika and oleoresin on a Merck LiChros-pher 100 C18 5-p.m (0.4 X 25 cm) column with CH3CN/2-propanol/ethyl acetate (80 10 10) has been described (248). The carotenoids in saponified extracts of irradiated and ethylene oxide-treated red pepper were determined by HPLC on... 

Lipid fractions (oleoresins), in which the monoglyceride content is somewhat higher (up to 2-3 wt%), have been explored and used for some applications. Many of the oleoresins extracted from fruits, flowers, spices, leaves, etc. consist of various triglycerides, nonsaponifiable fats (waxes), and monoglyceride derivatives. These fractions are sometimes self-emulsifiable and can form in situ water-in-oil emulsions. Such oleoresins from tomato, rosemary, sage, paprika, etc. can provide other functional properties. 

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