capsanthin colorant

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Introduction

 

Paprika extract is an extract of the fruits of the genus Capsicum. Capsicums are a widely consumed natural foodstuff used as a vegetable, spice  or colour.   The   variety   used   to   manufacture   paprika extract   for   food   colouration   is  Capsicum   annuum.   Colour   extracts   have   a   very   low   content   of capsaicin in contrast to the extracts used as flavouring agents. Paprika extract primarily consists of carotenoid      pigments  and   extracted     or   added    vegetable     oil.  In   addition    to   carotenoids     and capsaicinoids the extract contains mainly oil and neutral lipids including tocopherols derived from the   fruit   tissues   and   seeds   of   the   dry   raw   material.   Traces   of   volatile   compounds   may   also   be present; however, most of them are removed during processing when solvents are removed. Some fatty   acids   are   also  present    as  esters   of  carotenoids.     Capsanthin   and   capsorubin        are   the  main compounds   responsible   for   the   red   colour.   Extracts   are   slightly   viscous,   homogenous   red   liquids with good flow properties at room temperature and are used to obtain a deep red colour in any food that   has   a   liquid/fat   phase.   Typical   use   levels   are   in   the   range   of   10   –   60   mg   /kg   finished   food, calculated as pure colouring matter.

 

Function

 

Paprika Oleoresin capsicum is a high-quality raw materials, the use of advanced extraction process crafted a dark red oil-soluble oil-like liquid natural pigment. Its main ingredient is chili red pigment, Pepper Yuhong Su, rich in B-carotene and vitamin C, belong to the carotenoid, the adjustment of physiological metabolic functions. Capsanthin with high security, heat, light, free from the environment PH value and impact of metal ions can be widely used in aquatic products, meat, pastries, salads, canned food, beverages and other food, beverages, cosmetics as a coloring agent in the pharmaceutical industry as intermediates. Capsanthin is a pepper extract, is a carotenoid. Capsanthin is a carotenoid, is currently popular anti-oxidants. Chili pepper for the Solanaceae genus, spicy berries of the year to end or perennial herb, alias also Pepper, hot pepper, Qin pepper, spicy eggplant, sweet pepper, Caijiao, pepper and so on. Moisture content per 100g of fresh pepper 70-93g, starch 4.2g, protein 1.2-2.0g, Vitamin C73-342mg; chili main vitamin A. The spicy pepper is capsaicin (C16H27no3), capsaicin mainly in the placenta and the skin around the diaphragm into the table cells.

 

Source: Friuts of Capsicum annuum Linn;Specification: E40,E50; Description: Darkled paste. Capsanthin is a kind of natural pigment with deep red color, withdrawn and separated from the red chilli. Its main composition is Capsorubin.Analytical Method: UV;Action: capsanthin has the antioxidant ability.

Storage:stored in cool and dry places, keep away from the light.

 

Specifications
Appearance	Red Powder or Liquid
Odor	Characteristic
Sieve Analysis	100 mesh
Assay	UV30%,UV E85 etc.
Heavy Metal	≤10PPM
Ash	≤5%
Loss on drying	≤5%
Molecular Formula	C40H56O3
Molecular Weight:	584.85
Total Plate Count	≤1000CFU/gm
E. Coil	Negative
Salmonella	Negative
Yeast & Mould	≤100CFU/gm
Storage	Store in cool & dry place; Keep away from strong light and high heat.
Shelf life	36 months when properly stored
Package	Enterprise standard. Drums or cartons, 25kgs/drum(carton), 2.5kg/bag, double vacuum plastic packing (vacuum sealed foil bags) inside.

 

capsanthin colorant