paprika oleoresin
capsicum annuum var. longum oleoresin
 
Notes:
tsca definition 2008: extractives and their physically modified derivatives. capsicum annum, solanaceae.
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Name: capsicum annuum l. var. longum oleoresin
CAS Number: 68917-78-2 
FDA UNII: Search
Category: flavoring agents, coloring agents
 
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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 (SATF):68917-78-2 ; 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.
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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
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Organoleptic Properties:
 
Odor Type: spicy
 
 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).
 
 
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Cosmetic Information:
None found
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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
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 CO2 EXTRACT
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 40,000 Cu Water Soluble
Penta International
PAPRIKA OLEORESIN 80,000 CU
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)
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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
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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
Click here to view publication 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: --
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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
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References:
 capsicum annuum l. var. longum oleoresin
Canada Domestic Sub. List: 68917-78-2
Pubchem (sid): 135315775
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Other Information:
FDA Substances Added to Food (formerly EAFUS): View
Export Tariff Code: 3301.90.1000
FDA Listing of Food Additive Status: View
FDA Color Additive Status ListView
Wikipedia: View
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Potential Blenders and core components note
 
For Odor
amber
 ambrette seed absoluteFL/FR
balsamic
 copaiba balsam oilFL/FR
caramellic
 immortelle absoluteFL/FR
hay
white beeswax absoluteFL/FR
 beeswax absoluteFL/FR
 tobacco leaf absoluteFL/FR
herbal
 clary sage absoluteFL/FR
spicy
 benzyl eugenolFL/FR
black pepper oilFL/FR
tobacco
 honey absoluteFL/FR
tonka
 saffron resinoidFL/FR
 
For Flavor
 
No flavor group found for these
 benzyl eugenolFL/FR
 capsicum oleoresinFL
 capsicum oleoresin CO2 extractFL
balsamic
 copaiba balsam oilFL/FR
brown
 beeswax absoluteFL/FR
grassy
 tobacco leaf absoluteFL/FR
green
 immortelle absoluteFL/FR
hay
white beeswax absoluteFL/FR
herbal
 clary sage absoluteFL/FR
honey
 honey absoluteFL/FR
spicy
 cubeb oleoresinFL
black pepper oilFL/FR
sweet
 saffron resinoidFL/FR
woody
 ambrette seed absoluteFL/FR
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 capsicum annuum
Search Trop  Picture
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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
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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.
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