PAPRIKA EXTRACT
(TENTATIVE)
New tentative specifications prepared at the 69th JECFA (2008), published in FAO JECFA Monographs 5 (2008). No ADI was
allocated at the 69th JECFA (2008). Information required on batches of commercially available products:
• analytical data on composition
• levels of capsaicinoids
• levels of arsenic
SYNONYMS INS No. 160c, Capsanthin, Capsorubin
DEFINITION Paprika extract is obtained by solvent extraction of the dried ground fruit pods of Capsicum annuum. The major colouring compounds are capsanthin and capsorubin. Other coloured compounds, such as other carotenoids are also present. The balance of the extracted material is lipidic in nature and varies depending on the primary extraction solvent. Commercial preparations may be diluted and standardised with respect to
colour content using refined vegetable oil. Only methanol, ethanol, 2-propanol, acetone, hexane, ethyl
acetate and supercritical carbon dioxide may be used as solvents in the extraction.
Chemical names Capsanthin: (3R, 3’S, 5’R)-3,3’-dihydroxy-β,κ-carotene-6-one
Capsorubin: (3S, 3’S, 5R, 5’R)-3,3’-dihydroxy-κ,κ-carotene-6,6’-dione
C.A.S number Capsanthin: 465-42-9
Capsorubin: 470-38-2
Chemical formula Capsanthin: C40H56O3
Capsorubin: C40H56O4
Formula weight Capsanthin: 584.85
Capsorubin: 600.85
Assay Total carotenoids: not less than declared.
Capsanthin/capsorubin: Not less than 30% of total carotenoids.
DESCRIPTION Dark-red viscous liquid
FUNCTIONAL USE Colour
