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paprika oleoresin
capsicum annuum var. longum oleoresin

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CAS Number: 68917-78-2
Category:flavoring agents, coloring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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JECFA Food Additive: Paprika Oleoresin
FEMA Number:2834 paprika oleoresin
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: PAPRIKA OLEORESIN (CAPSICUM ANNUUM L.)
FDA Regulation:
FDA PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE
Subpart A--General Provisions
Sec. 182.20 Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).


FDA PART 73 -- LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION
Subpart A--Foods
Sec. 73.345 Paprika oleoresin.
 
Physical Properties:
Appearance:dark red to purplish red viscous liquid (est)
Food Chemicals Codex Listed: No
Flash Point: 168.00 °F. TCC ( 75.56 °C. )
Shelf Life: 12.00 month(s) or longer if stored properly.
Soluble in:
 water, 1.072e-013 mg/L @ 25 °C (est)
Insoluble in:
 water
 glycerine
 
Organoleptic Properties:
Odor Type: spicy
Odor Strength:medium
sweet spicy hay tobacco
Odor Description:at 100.00 %. sweet capsicums hay tobacco
Flavor Type: spicy
spicy
Taste Description: paprika
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Artiste
Paprika Oleoresin
Astral Extracts
Liquid Oleoresin Paprika
Augustus Oils
Paprika Oleoresin
Services
BOC Sciences
For experimental / research use only.
Oleoresin Paprika 95%
Changsha Organic Herb
Paprika Red Pigment Paprika Oleoresin
Ernesto Ventós
PAPRIKA OLEORESIN SYNTHITE 80.000 U.C. 4010000538 (PAP1008)
FLAVEX Naturextrakte
Paprika CO2-to extract (organic), 40000 C.U., DE-OKO-013, Type No. 032.007
Odor: characteristic
Use: Mainly as colouring spice extract in food and cosmetics. For Flavourings - contains Antioxidant: Rosemary Extract.
Indenta Group
Paprika Oleoresin - 100000 units
Indenta Group
Paprika Oleoresin - 120000 units
Indenta Group
Paprika Oleoresin - 4000 units
India Essential Oils
Paprika Oleoresin 10000 CU
India Essential Oils
Paprika Oleoresin 100000 CU
Indo World Trading
Paprika Oleoresin CO2 Extract
Indo World Trading
Paprika Oleoresin Oil / Water Soluble
Indukern F&F
OLEORESIN PAPRIKA 30000 - 31000
Odor: SPICY, SPICY
Indukern F&F
PAPRIKA OLEORESIN 100.000
Odor: PAPRIKA, SPICY, SWEET, TOBACCO
Kalsec
Paprika Durabrite® Oleoresin and Aquaresin®
Food Coloring
Kalsec
Paprika Oleoresin and Aquaresin®
Food Coloring
Lionel Hitchen
Paprika 100,000cu Oleoresin
Lionel Hitchen
Paprika 40'000cu Oleoresin
Lluch Essence
PAPRIKA OLEORESIN 100.000 CU
Lluch Essence
PAPRIKA OLEORESIN 20.000 CU
Lluch Essence
PAPRIKA OLEORESIN 30.000 CU
Lluch Essence
PAPRIKA OLEORESIN 40.000 CU
Lluch Essence
PAPRIKA OLEORESIN 60.000 CU
Lluch Essence
PAPRIKA OLEORESIN 80.000 CU
Moellhausen
PAPRIKA SWEET OLEOR.
Penta International
PAPRIKA, OLEORESIN 100,000 CU
Penta International
PAPRIKA, OLEORESIN 80,000 CU
Penta International
PAPRIKA, OLEORESIN, Kosher
Phoenix Aromas & Essential Oils
Paprika Oleoresin
Plant Lipids
Paprika Oleoresin
Reincke & Fichtner
Paprika Oleoresin
Rung International
Paprika Colour Water Soluble 40,000 i.u.
Synthite Industries
Paprika Oleoresin
encapsulated and spray dried range
E-books and Brochures
Synthite Industries
Paprika Oleoresin
Synthite Industries
Paprika Oleoresin
Organic Certified
Ungerer & Company
Paprika Oleoresin
(To Specification)
 
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
 
Pictogram
 
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:
Category: flavoring agents, coloring agents
Recommendation for paprika oleoresin usage levels up to:
 not for fragrance use.
 
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: -1.20000
beverages(nonalcoholic): 1.0000025.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -100.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1.00000
fruit ices: -1.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -0.56000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -96.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
EPI System: View
EPA Substance Registry Services (TSCA):68917-78-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
capsicum annuum l. var. longum oleoresin
Chemidplus:0068917782
 
References:
 capsicum annuum l. var. longum oleoresin
Canada Domestic Sub. List:68917-78-2
Pubchem (sid):135315775
 
Other Information:
FDA Everything Added to Food in the United States (EAFUS):View
Export Tariff Code:3301.90.1000
Wikipedia:View
 
Potential Blenders and core components note
For Odor
amber
ambrette seed absolute
FL/FR
balsamic
copaiba balsam oil
FL/FR
caramellic
immortelle absolute
FL/FR
hay
white
beeswax absolute
FL/FR
beeswax absolute
FL/FR
tobacco leaf absolute
FL/FR
herbal
clary sage absolute
FL/FR
spicy
benzyl eugenol
FL/FR
black
pepper oil
FL/FR
tobacco
honey absolute
FL/FR
tonka
saffron resinoid
FL/FR
For Flavor
No flavor group found for these
benzyl eugenol
FL/FR
capsicum oleoresin
FL
capsicum oleoresin CO2 extract
FL
balsamic
balsamic
copaiba balsam oil
FL/FR
brown
beeswax absolute
FL/FR
grassy
tobacco leaf absolute
FL/FR
green
clary sage absolute
FL/FR
immortelle absolute
FL/FR
hay
white
beeswax absolute
FL/FR
honey
honey absolute
FL/FR
spicy
cubeb oleoresin
FL
black
pepper oil
FL/FR
sweet
saffron resinoid
FL/FR
woody
ambrette seed absolute
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 capsicum annuum
Search Trop Picture
 
Synonyms:
 capsicum annuum var. longum oleoresin
 kanikama base EX-4275
 kanikama base EX-SGY-1887
 oleoresin paprika
liquid oleoresin paprika
 oleoresin paprika W/S
 paprika durabrite oleoresin and aquaresin
 paprika oleoresin 100,000 CU
 paprika oleoresin 80,000 CU
 paprika oleoresin and aquaresin
 paprika oleoresin CO2 extract
 paprika oleoresin oil / water soluble
 

Articles:

PubMed:Influence of vacuum packaging and long term storage on quality of whole chilli (Capsicum annuum L.).
PubMed:Changes in carotenoids, ascorbic acids, and quality characteristics by the pickling of paprika (Capsicum annuum l.) cultivated in Korea.
PubMed:Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin.
PubMed:[Inhibition of oxidation of human blood low density lipoproteins by carotenoids from paprika].
PubMed:A 13-week subchronic toxicity study of paprika color in F344 rats.
PubMed:Incorporation of carotenoids from paprika oleoresin into human chylomicrons.
PubMed:Evaluation of certain food additives and contaminants.
PubMed:Supercritical CO(2) and subcritical propane extraction of pungent paprika and quantification of carotenoids, tocopherols, and capsaicinoids.
PubMed:Study of Lability and Kinetics of the Main Carotenoid Pigments of Red Pepper in the De-esterification Reaction.
PubMed:Paprika (Capsicum annuum) oleoresin extraction with supercritical carbon dioxide.
PubMed:Isocratic non-aqueous reversed-phase high-performance liquid chromatographic separation of capsanthin and capsorubin in red peppers (Capsicum annuum L.), paprika and oleoresin.
 
Notes:
tsca definition 2008: extractives and their physically modified derivatives. capsicum annum, solanaceae.
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