Paprika oleoresin is an oil soluble extract from the fruits of Capsicum annum Linn or Capsicum frutescens (Indian red chillies), which is primarily used as a colouring and/or flavouring in food products. Paprika oleoresin is famous for its colouring properties, due to the content of carotenoid pigments, mainly capsanthin and capsorubin. Foods that are coloured with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets, and emulsified processed meats. Paprika oleoresin also contains capsaicin, which is the main flavouring compound that gives a pungent taste in higher concentrations.
Increased demand for colouring foodstuffs is one of the drivers behind the increase in demand for paprika oleoresin
Most European demand for paprika oleoresin is estimated to be met by imports. Globally, an estimated 7-8 thousand tonnes of paprika oleoresin are produced annually. India, Spain, China and Peru are among the major suppliers of oleoresin to Europe
More details here
Increased demand for colouring foodstuffs is one of the drivers behind the increase in demand for paprika oleoresin
Most European demand for paprika oleoresin is estimated to be met by imports. Globally, an estimated 7-8 thousand tonnes of paprika oleoresin are produced annually. India, Spain, China and Peru are among the major suppliers of oleoresin to Europe
More details here
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