Ingredient Information

Function

Also known as paprika extract, this oily substance is separated from the capsicum pepper and used as a coloring agent in many types of foods. Oleoresin paprika has a deep red color that is made from extracting the pigments from sweet red peppers. It is used in the production of sausages, seasonings and snack foods.

Other Use and Industries

Paprika oleoresin is used to treat skin allergies.

Chickens fed solely on corn will not often produce dark colored and healthy-looking yolks, oleoresin paprika is added to their food to give the appearance of a nice yellow yolk.

Since it is a food-based dye, it is exempt from Food and Drug Administration control and certification. In Europe, the laws are just as lenient for this additive.

Health Effects

Paprika oleoresin helps treat skin allergies.

Origins

Oleoresin paprika is a natural food coloring that is produced by extracting the fat molecules, or lipids, and pigments from a sweet red pepper. As a dye, the paprika is produced in many different potencies to create a wide array of color possibilities. It is produced on the molecular level by isolating the carotenoids and other molecules for their color. Since paprika itself is a lighter reddish-orange, capsicum annum L. can be added to give oleoresin paprika its very deep red hue. Like any food colorant, oleoresin paprika has a limited shelf life; it can only last about 18 months before losing it’s dye capabilities. It is usually stored as a dry powder or liquid paste. Many foods are dyed with oleoresin paprika including orange juice, various cheeses, as well as many meats and sauces.