Paprika oleoresin (also accepted as paprika extract) is an oil acrid extract from the fruits of Capsicum Annum Linn or Capsicum Frutescens (Indian red chillies), and is primarily acclimated as a colouring and/or flavouring in aliment products. It is composed of capsaicin, the capital flavouring admixture giving acerbity in college concentrations, and capsanthin and capsorubin, the capital colouring compounds (among added carotenoids).
Extraction is performed by aperture with a array of solvents, primarily hexane, which are removed above-mentioned to use.
Paprika oleoresin is accessible with a colour backbone from 3.300 up to 100.000 cu and is acquired through the extraction of red chilli peppers beneath controlled conditions.
Paprika Oleoresin with colour units upto 40.000 is acceptable for apple-pie labelling.