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capsicum annuum fruit extract
extract of the fruits of the capsicum, capsicum annuum l., solanaceae

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Name:capsicum annuum l. fruit extract
CAS Number: 84625-29-6
ECHA EC Number:283-403-6
FDA UNII: Search
Category:cosmetic and flavor agents
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 FDA/DG SANTE Petitions, Reviews, Notices:
EU SANCO Paprika extract, capsanthin, capsorubin View - review
JECFA Food Additive: Paprika extract
DG SANTE Food Additives:extract of the fruits of the capsicum, capsicum annuum l., solanaceae

paprika extract
FDA Regulation:
Subpart A--General Provisions
Sec. 182.20 Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).
Physical Properties:
Food Chemicals Codex Listed: No
Similar Items:note
capsicum annuum l. var longum sendt
capsicum annuum l. var. longum oleoresin
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: antidandruff agents
antimicrobial agents
hair conditioning
skin protecting agents
Capsicum Capsicum Annuum Fruit Extract
Capsicum Floraceutical® – 9825B
Capsicum in Sweet Almond Oil – 9825SA
Blue Pacific Flavors
Paprika Oleoresin Extract
aleppo pepper extract
Lionel Hitchen
Aleppo Pepper Alcoholic Extract
Omega Ingredients
Paprika kiiNote®
Omega Ingredients
Smoked Paprika kiiNote®
Pangaea Sciences
Paprika Extract
Odor: characteristic
Use: BlueShield® is an Eco-friendly active ingredient rich in capsanthin and capsanthin esters, specific and highly effective carotenoids. It is obtained from cold pressing of red bell peppers and stabilized with vegetable glycerin and xanthan gum. Grown in France, red bell peppers come from a responsible producer, committed for a long time in environmental protection.
Extrapone® Chili P
Life Essentials - Botanicals
Vevy Europe
Odor: characteristic
Use: natural oil soluble fractions, whose topical efficacy has been shown to be individually defined for each type of origin. For some of these, special version for detergents exist (Tensioplastidine). Upon request, other Lipoplastidines can be produced, even for exclusive use.
Safety Information:
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
cosmetic and flavor agents
Recommendation for capsicum annuum fruit extract usage levels up to:
 not for fragrance use.
Safety References:
European Food Safety Authority (EFSA) reference(s):

Review of substances/agents that have direct beneficial effect on the environment: mode of action and assessment of efficacy
View page or View pdf

Scientific Opinion on the re-evaluation of paprika extract (E 160c) as a food additive
View page or View pdf

Outcome of the consultation with Member States and EFSA on the basic substance application for paprika extract, capsanthin, capsorubin E 160 c (admissibility accepted when named Capsicum spp. spice) for use in plant protection as repellent to various invertebrates, mammals and birds
View page or View pdf

Safety and efficacy of saponified paprika extract, containing capsanthin as main carotenoid source, for poultry for fattening and laying (except turkeys)
View page or View pdf
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capsicum annuum l. fruit extract
 capsicum annuum l. fruit extract
Pubchem (sid):135280734
Other Information:
FDA Color Additive Status ListView
Potential Blenders and core components note
None Found
Potential Uses:
None Found
Occurrence (nature, food, other):note
 capsicum annuum
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 aleppo pepper extract
extrapone chili (Symrise)
extrapone chili P (Symrise)
 extract of the fruits of the capsicum, capsicum annuum l., solanaceae
 lipoplastidine capsicum (Vevy)
 paprika extract
 paprika fruit extract
 paprika kiinote (Omega)
 paprika oleoresin extract
 smoked paprika kiinote (Omega)
a plant genus of the family solanaceae. the hot peppers yield capsaicin, which activates vanilloid receptors. several varieties have sweet or pungent edible fruits that are used as vegetables when fresh and spices when the pods are dried.
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