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- PAPRIKA OLEORESIN OIL SOLUBLE
- Brussel Tariff: 1302.39.00
- CAS No.: 84625-29-6
- FEMA/GRAS: 2834
- C.E. No.: 107
- FCC III
- INS No.: E 160 c
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- SPECIFICATIONS
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| Botanical nomenclature: |
Capsicum annum L. (Fam. Solanaceae) |
| Preparation: |
Obtained by solvent extraction ofthe fruit with the subsequent removal
of the solvent |
| Quality range: |
From 5.000 up to 180.000 c.u. |
- PHYSICAL AND CHEMICAL PROPERTIES*
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- Appearance:
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- Dark red liquid of oily appearance
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- OrganolepticProperties:
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- Characteristic odour and flavour of Paprika
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- Density (20ºC):
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- 0.935 - 0.945 g/cc
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- Viscosity:
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- 200 - 450 c.p.s.
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- Humidity:
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- < 1 %
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- Sediments:
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- < 5 % v/v
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- Residual solvents:
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- < 25 ppm (hexane)
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- MICROBIOLOGICAL STANDARDS:
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- T.P.C.:
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- < 1.000 col/g
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- Yeasts and Moulds:
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- < 1.000 col/g
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- Coliforms:
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- Absent
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- Salmonella:
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- Absent/25g
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- EQUIVALENCE:
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- 1 Kg of Paprika Oleoresin 100.000 c.u. is of equal value to approx.
30 Kg of a good grade of Spanish Paprika
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- CONTAINERS:
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- Metallic drums with an epoxy-phenolic inside inlay
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- STORAGE:
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- Stored in airtight containers in a cool, dark and dry place it will
maintain its quality during one year. Do not freeze
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(*) In an oleoresin of 100.000 c.u.
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