PAPRIKA EXTRACT Chemical and Technical Assessment ( CTA )

Paprika extract is an extract of the fruits of the genus Capsicum. Capsicums are a widely consumed natural foodstuff used as a vegetable, spice or colour. The variety used to manufacture paprika extract for food colouration is Capsicum annuum. Colour extracts have a very low content of capsaicin in contrast to the extracts used as flavouring agents. Paprika extract primarily consists of carotenoid pigments and extracted or added vegetable oil. In addition to carotenoids and capsaicinoids the extract contains mainly oil and neutral lipids including tocopherols derived from the fruit tissues and seeds of the dry raw material. Traces of volatile compounds may also be present; however, most of them are removed during processing when solvents are removed. Some fatty acids are also present as esters of carotenoids. Capsanthin and capsorubin are the main compounds responsible for the red colour. Extracts are slightly viscous, homogenous red liquids with good flow properties at room temperature and are used to obtain a deep red colour in any food that has a liquid/fat phase. Typical use levels are in the range of 10 – 60 mg /kg finished food, calculated as pure colouring matter. At the 69 meeting, paprika extract was evaluated as a colour, but the assessment was not finalized.