Food additives data book - wordpres

WATER CONTENT MAXIMUM IN %: 2
HEAVY METAL CONTENT MAXIMUM IN 40
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
ASH MAXIMUM IN %: 0.2
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
in vegetable oil: @ 20°C 0.5% @ 50°C 1.0% @ 100°C 10.0%
in sucrose solution: @ 10% Insoluble @ 40% Insoluble @ 60% Insoluble
in sodium chloride solution: @ 5% Insoluble @ 10% Insoluble @ 15% Insoluble
in ethanol solution: @ 5% Insoluble @ 20% Insoluble @ 95% 0.10% @ 100% 0.10%
in propylene glycol: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
FUNCTION IN FOODS: An orange/red food colour
ALTERNATIVES: Beta-carotene; Mixed carotenes; Annatto; Lycopene; Sunset Yellow
TECHNOLOGY OF USE IN FOODS: Paprika oleoresin can be dispersed in vegetable oil for direct application into oil-based food products.
For aqueous-based food products, water-dispersible forms are required and food-grade emulsifiers
are used.
Care needs to be taken to use deodorised forms for sweet or dairy applications.
SYNERGISTS: Vegetable oil/ Antioxidants/ Emulsifiers
ANTAGONISTS: Sulphur dioxide/ Oxygen/ Metal ions
FOOD SAFETY ISSUES: None known
Paprika extract 333