Paprika extract 65000 CU

Paprika extract 65000 CU

Paprika extract 65000 CU is a natural colouring agent. It is obtained from the fruit and seeds of the sweet pepper. Apart from being a red colouring agent it also serves as a fragrance and flavouring agent. The typical smell and taste of the red sweet pepper are still clearly present in this excipient. Paprika extract 65000 CU is increasingly used as a healthy alternative to synthetic colouring agents. It contains several vitamins and minerals. You can use it for colouring filet americain and sausages, but you can also use it in soups, sauces and dips. You can order this colouring agent online at Natural Spices in a package of 5 kilos. By buying this additive online you get a natural and healthy colouring agent in your home. Paprika extract 65000 CU contains various vitamins and minerals. The colouring agent is vegetarian, vegan, gluten free and halal.

What is paprika extract 65000 CU?

Paprika extract 65000 CU is composed of only a few ingredients. It consists for up to 98% of vegetable oil. For that reason it is often called paprika oil. It also contains the substances capsaicine and capsarubine. Whereas the former is mainly responsible for the somewhat sharp taste, capsarubine is responsible for most of the colouring. This molecule therefore belongs to the large group of carotenoids, which release yellow to reddish colouring agents.

Colour intensity

The colour intensity of paprika extract 65000 CU is 65 colour pigments, or colouring units. This is where this colouring agent differs from paprika extract 3300 CU. Last mentioned is almost the same product, but less intense in colour and therefore also in smell and taste. Paprika extract 65000 CU is therefore darker in colour and has a more dominant paprika flavour. The higher colour intensity of paprika extract 65000 CU is caused by the higher carotenoid concentration. A higher carotenoid concentration is achieved by two factors. It has to do with the composition of the paprika since one species has more pigments than the other. And it has to do with the extraction technique as well. When the oil and the pigments are isolated from other substances in the initial phase using specific techniques, the oil also becomes richer in pigments afterwards.