Paprika (Capsanthin, Capsorubin)


The plant Capsicum Annuum Linne can be found in a large part of the world. It contains the pigment carotenoid – capsantins rich in color with a reddish hint. The product is used as a spice for cooking due to its sharp savor and taste. However once the taste and savor is removed, the product is used as a colorant. The colorant is usually an oil soluble product, but after processing a water dispersible or water soluble product can be obtained. Paprika powder is often used in beverage, processed food and tomato applications as the colorant is heat, water and pH stable.

Paprika Oleoresin is obtained by the extraction of lipids and pigments from the pods of the Capsicum Annuum Linne, which is a sweet red pepper growing in moderate climates. The oil soluble extract is widely used in processed foods such as sausages, surimi, shrimps, dressings, coatings, and snack seasonings.

Product Categories


Paprika Characteristics

  • Pigments obtained from the fruit Capsicum Annuum L.
  • Pigment: Capsanthin / capsorubin
  • Color shade: Orange to Orange Red
  • Soluble in oil. Dispersable in water when emulsifiers are added.
  • pH: Best at pH 6 or above
  • Minimal temperature: below 100 degrees


Water Soluble

  • Product appearance: Orange powder
  • Spray dried paprika oleoresin stabilized in emulsifier
  • Soluble in water
  • Paprika content: 1.000 to 8.000 color units
  • Color shade: Orange to Orange Red
  • Main applications: meat, breading and confectionery
  • Commercial name: Biocon Paprika Powder


Oil Soluble

  • Product appearance: Dark brown viscous liquid
  • Obtained by solvent extraction of Capsicum Annuum L.
  • Soluble in oil, insoluble in water
  • Paprika content: 1.000 to 100.000 color units
  • Color shade: Orange to (red) Orange
  • Main applications: meat, breading, sauces and animal food
  • Commercial name: Biocon Paprika Oleoresin range

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