Organic certified Paprika Extract

Unlike conventional paprika oleoresin, a bulk product obtained by hexane extraction, organic paprika extract is produced from sweet red peppers (Capsicum annuum) obtained by organic farming.

After harvesting, drying and milling of the ripe fruits a powder results with dark red colour, mild aromatic taste and almost no capsaicin. The powder material is processed by supercritical CO2-extraction to give the paprika extract. This method is not only compatible to organic certification but it also works under gentle conditions and exclusion of oxygen and eliminates any solvent residue problems. CO2-extraction separates carotenes, capsanthin and capsorubin, the most valuable ingredients, as well as fatty oil, traces of tocopherols and volatile flavours but no polar lipids or glycosides.

The supercritical paprika extract is standardised with organic sunflower oil to 40,000 C.U. corresponding to 3% carotenoids. The colour is stabilised by addition of organic rosemary antioxidant which has anti-microbial efficacy at the same time. The extract is most suitable to provide an attractive orange/red hue to organic certified products independent from ph-value of the formulation. Since total capsaicinoid content is less than 50 ppm, the paprika extract is not only suitable for savoury products, meat, seasonings, dressings and snacks but also for coloured fruit and dairy preparations, sweets and beverages and even cosmetic products.

K.-W. Quirin

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