Name: | capsicum annuum l. var. longum oleoresin |
CAS Number: | 68917-78-2 |
|
FDA UNII: | Search |
Category: flavoring agents, coloring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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 |
|
| 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:
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) |
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 |
Click here to view publication 3 |
| average usual ppm | average maximum ppm |
baked goods: | - | 1.20000 |
beverages(nonalcoholic): | 1.00000 | 25.00000 |
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:
References:
| capsicum annuum l. var. longum oleoresin |
Canada Domestic Sub. List: | 68917-78-2 |
Pubchem (sid): | 135315775 |
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 List | View |
Wikipedia: | View |
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
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. |
|