Paprika Red
Is paprika red good for health?
Yes, paprika red contains natural carotenoids and plant-derived compounds that contribute to antioxidant activity. It is low in calories, provides flavor, and can be a beneficial part of a balanced and varied diet.
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Product name： |
Paprika Red |
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Source： |
Obtained from the peel of mature, dried chili pepper fruits through extraction and concentration. |
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Grade: |
Food Grade/Industrial Grade |
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Solubility : |
Soluble in water or oil |
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Appearance: |
Red Powder/Deep red oily liquid |
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Product odor: |
Characteristic chili aroma |
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Color value: |
E10~E200 or customized |
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MOQ: |
1 kg |
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Packing: |
Powder: 1 kg/bag or customized Liquid: 1 kg/ bottle, 5 kg/ bottle or customized |
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Storage: |
Store in a cool and dry place, keep away from direct sunlight and heat. |
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Shelf life: |
12 months |
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Certificate： |
ISO9001,FSSC22000 |
Mechanism of action:
Capsanthin works by absorbing specific wavelengths of light and reflecting bright red hues, giving food and beverages a vivid, stable red color. Its conjugated double-bond structure enhances coloring strength and maintains visual appeal during processing.
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Product characteristics |
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Product name: |
Paprika Red |
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Synonyms: |
Paprika Oleoresin; Capsanthin |
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Functionality: |
Natural colorant, pigment enhancement, visual color improvement, oil-based coloring agent, food coloring additive, etc. |
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Application: |
Seasonings, snack foods, processed meats, sauces, spice blends, bakery products, instant foods, and general food coloring formulations, etc. |
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Recommended usage method: |
Add directly or pre-mix with oil, and adjust the dosage based on the desired color intensity. |
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Product profile |
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Appearance: |
Red powder |
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Product odor: |
Characteristic chili aroma |
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Impurity: |
No visible foreign impurities |
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Color value E1% 1cm 460 nm: |
E10~E200 or customized |
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Water: |
NMT 8.00% |
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Hexane Residue: |
NMT 25.0 mg/kg |
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Total Organic Solvent Residues: |
NMT 50.0 mg/kg |
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As: |
NMT 3.0 mg/kg |
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Pb: |
NMT 2.0 mg/kg |
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Sudan I, II, III, IV (LOD: 5 μg/kg): |
Not detected |
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Rhodamine B (LOD: 0.3 μg/kg): |
Not detected |
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Packaging |
Powder: 1 kg/bag or customized Liquid: 1 kg/ bottle, 5 kg/ bottle or customized |
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Storage |
Store in a cool and dry place, keep away from direct sunlight and heat. |
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Shelf life |
12 months from date of manufacture |
Seasonings & Spice Blends
Used in chili powders, spice blends, and seasoning mixes to provide natural red coloring and enhance the visual appeal of dry or oil-based formulations.
Processed Meats
Applied to sausages, cured meats, and smoked meats to create an attractive red tone, improve product appearance, and support consistent coloration during processing.
Snack Foods
Used in chips, puffed snacks, and coated snack products to deliver a vibrant red color and strengthen product identity in spicy or flavored snacks.
Sauces & Condiments
Added to chili sauces, barbecue sauces, and noodle seasoning oils to enhance the red hue and improve the overall visual presentation of sauces.
Oil-based Foods
Ideal for chili oil, seasoning oils, and marinade oils due to excellent oil solubility and ability to create a bright, uniform red appearance.
Good emulsification and dispersibility:
Paprika Red exhibits good emulsification and dispersibility, allowing it to distribute uniformly in water‐based, oil‐based, and mixed food systems. After emulsification, it can be formulated into water-soluble or water-dispersible colorants.
Acid Stability:
Paprika Red shows reliable stability in acidic environments, making it suitable for sauces, seasonings, beverages, and other formulations with low pH conditions.
Strong Coloring Ability:
It delivers bright, attractive hues ranging from light yellow to orange-red depending on concentration and formulation, offering strong tinting strength and visual enhancement.
Q1：What is paprika red used for?
A: Paprika Red is mainly used in foods to provide natural red color and enhance visual appeal. Common applications include seasonings, processed meats, snacks, sauces, bakery products, and oil-based foods.
Q2: What is the difference between paprika extract and paprika red?
A: Silk fibroin itself is a natural fibrous protein and not a hydrogel. However, it can be converted into a hydrogel through physical treatments, such as temperature or shear-induced gelation, or chemical methods, such as crosslinking agents, forming a water-retentive network suitable for biomedical and cosmetic applications.
Q3: Can the color of Paprika Red be customized?
A: Yes, the color can be customized. By selecting specific chili varieties, adjusting extraction methods, blending with other natural colorants, and controlling color intensity, hues ranging from orange-red to deep red can be achieved to meet different production requirements.
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