Food additives data book - wordpres

Colourings 332
NAME: Paprika extract
CATEGORY: Food colour
FOOD USE: Baked goods/ Dairy products/ Fish and seafood products/ Meat and poultry products/ Egg products/
Soft drinks/ Sugars and preserves/ Confectionery/ Vinegar, pickles and sauces/ Decorations and
coatings/ Edible ices/ Desserts/ Seasonings
SYNONYMS: Paprika oleoresin/ Capsaicin/ Capsorubin/ E160c
FORMULA: Capsanthin, C40 H56 O3; Capsorubin, C40 H56 O4
MOLECULAR MASS: Capsanthin, 584.85; Capsorubin, 600.85
ALTERNATIVE FORMS: Fatty acid esters
PROPERTIES AND APPEARANCE: A dark orange/brown oleoresin
BOILING POINT IN °C AT VARIOUS N/A
PRESSURES (INCLUDING 760 mm Hg):
MELTING RANGE IN °C: N/A
FLASH POINT IN °C: N/A
IONISATION CONSTANT AT 25°C: N/A
DENSITY AT 20°C (AND OTHER N/A
TEMPERATURES) IN g/l:
HEAT OF COMBUSTION AT 25°C IN J/kg: N/A
VAPOUR PRESSURE AT VARIOUS N/A
TEMPERATURES IN mm Hg:
PURITY IN %: ≥93 carotenoids, of which capsanthin/capsorubin not less than 30% of total carotenoids