Paprika Oleoresin Dealers in Panipat

we offer capsicum oleoresin 10%. capsicum oleoresin 10% botanical name : capsicum annuum cas # : 8023-77-6 appearance : light reddish homogeneous free flowing liquid solubility : soluble in alcohol flavor : a powerful and refreshing aroma of freshly ground dried fruits of capsicum extraction method : solvent extracted product with permitted diluents and emulsifieres major constituents : capsaicin, dihydrocapsaicin, and nordihydrocapsaicin description : the product is natural and is obtained by solvent extraction of ground dried fruits of capsicum annum l or capsicum fruitescens l with complete aroma and taste of the fruit specification : capsaicin content (by uv) : min. 10% colour value : cu2000 residual solvent : less than 25 ppm blends offered : the above quality is our standard specification. in addition to this customized blends are also offered to meet specific requirements. shelf life : 18 months under the specified storage conditions. uses : used to add flavor to various food preparations. this product is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. it can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents.

ilverline chemicals, is one of the largest manufacturers & exporters  of Papprika Oleoresin  in India. Silverline’s facility is an ISO 9001:2008, ISO 22000 , HACCP, GMP , Organic , Kosher, HALAL certified company. It also meets IP, BP, NF and USP grade specifications. Strict quality standards are maintained through in-house fully equipped QC & QA lab along with separate microbiology laboratory, equipped with latest HPLC machines.Paprika Oleoresin Food Grade is a dark red, oily liquid extracted and refined from dried red paprika. It functions as a natural food pigment, adding bright red color to foods.Paprika oleoresin (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products. It is composed of vegetable oil (often in the range of 97% to 98%), capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids). It is much milder than capsicum oleoresin, often containing no capsaicin at all. Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use. Vegetable oil is then added to ensure a uniform color saturation. UsesFoods coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats. In poultry feed, it is used to deepen the colour of egg yolks. In the United States, paprika oleoresin is listed as a color additive “exempt from certification Title 21 Code of Federal Regulations part 73). In Europe, paprika oleoresin (extract), and the compounds capsanthin and capsorubin are designated by E160c.