Paprika oleoresin
Chemical compound
From Wikipedia, the free encyclopedia
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 flavouring in food products. It is composed of vegetable oil and capsanthin and capsorubin, the main colouring compounds (among other carotenoids).[1] Commercial products are generally standardized to contain 7% total caretinoids. It is much milder than capsicum oleoresin, often containing relatively little capsaicin.[2]
Major chemical components of paprika oleoresin | |
| Names | |
|---|---|
| IUPAC names
(3R,3′S,5′R)-3,3′-dihydroxy-β,κ-caroten-6′-one (capsanthin) (3S,5R,3′S,5′R)-3,3′-dihydroxy-κ,κ-carotene-6,6′-dione (capsorubin) | |
Other names
| |
| Identifiers | |
| ChEBI | |
| ChemSpider |
|
| E number | E160c (colours) |
PubChem CID |
|
| Properties | |
| C40H56O3 (capsanthin)
C40H56O4 (capsorubin) | |
| Molar mass | 584.87 g/mol (capsanthin)
600.85 g/mol (capsorubin) |
| Appearance | Reddish viscous liquid |
| Insoluble | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
| |
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.[3]
Uses
Paprika oleoresin and paprika extract, as a colorants are available in two forms:[4]
Paprika oleoresin (E160c(i)) is fat-soluble, obtained by extracting carotenoids from paprika using organic solvents.[4] It is used as a fat-soluble colorant in cheese, sausages, margarine, oils, sauces, snacks, as well as in cosmetics and animal feed.[5] In poultry feed, it is used to deepen the colour of egg yolks.[6]
Paprika extract (E160c(ii)) may be either fat-soluble or water-dispersible. When processed with emulsifiers, it is used in low-fat or water-based products such as sauces, snacks, drinks, and desserts.[4]
In the United States, paprika oleoresin is listed as a color additive “exempt from certification”.[7]
In Europe, "Paprika extract, capsanthin, capsorubin" is assigned E160c.[8]
Names and CAS nos
| Trivial Name | Preferred[citation needed] Name | AutoNom Name | Cas No. |
|---|---|---|---|
| Capsaicin | 8-Methyl-N-vanillyl-trans-6-nonenamide | (E)-8-Methyl-non-6-enoic acid 4-hydroxy-3-methoxy-benzylamide | 404-86-4 |
| Capsanthin | (all-E,3R,3'S,5'R)-3,3'-dihydroxy-β,κ-caroten-6'-one | (2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-((R)-4-Hydroxy-2,6,6-trimethyl-cyclohex-1-enyl)-1-((1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl)-4,8,13,17-tetramethyl-nonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one | 465-42-9 |
| Capsorubin | (all-E,3S,3'S,5R,5'R)-3,3'-dihydroxy-κ,κ-carotene-6,6'-dione | (2E,4E,6E,8E,10E,12E,14E,16E,18E)-1,20-Bis-((1R,4S)-4-hydroxy-1,2,2-trimethyl-cyclopentyl)-4,8,13,17-tetramethyl-icosa-2,4,6,8,10,12,14,16,18-nonaene-1,20-dione | 470-38-2 |