paprika oleoresin

General Material Information

Preferred name	paprika oleoresin
Trivial Name	Paprika oleoresins
Short Description	capsicum annuum var. longum oleoresin
CAS Number	68917-78-2
FEMA Number	2834
FDA UNII	Search
FDA Patent	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm	68917-78-2 ; PAPRIKA OLEORESIN (CAPSICUM ANNUUM L.)
Synonyms	capsicum annuum var. longum oleoresin kanikama base EX-4275 kanikama base EX-SGY-1887 oleoresin paprika liquid oleoresin paprika oleoresin paprika W/S paprika durabrite oleoresin and aquaresin paprika oleoresin 100,000 CU paprika oleoresin 80,000 CU paprika oleoresin and aquaresin paprika oleoresin CO2 extract paprika oleoresin oil / water soluble Paprika oleoresins Resins, oleo-, paprika Resins, oleoresins, paprika C.I. Natural Red 34 Natural Red 34 Oleoresins, paprika Paprika Oleoresin 400

	capsicum annuum l. var. longum oleoresin
Canada Domestic Sub. List:	68917-78-2
Pubchem (sid):	135315775

Publications by PubMed
Influence of vacuum packaging and long term storage on quality of whole chilli (Capsicum annuum L.).
Changes in carotenoids, ascorbic acids, and quality characteristics by the pickling of paprika (Capsicum annuum l.) cultivated in Korea.
Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin.
[Inhibition of oxidation of human blood low density lipoproteins by carotenoids from paprika].
A 13-week subchronic toxicity study of paprika color in F344 rats.
Incorporation of carotenoids from paprika oleoresin into human chylomicrons.
Evaluation of certain food additives and contaminants.
Supercritical CO(2) and subcritical propane extraction of pungent paprika and quantification of carotenoids, tocopherols, and capsaicinoids.
Study of Lability and Kinetics of the Main Carotenoid Pigments of Red Pepper in the De-esterification Reaction.
Paprika (Capsicum annuum) oleoresin extraction with supercritical carbon dioxide.
Isocratic non-aqueous reversed-phase high-performance liquid chromatographic separation of capsanthin and capsorubin in red peppers (Capsicum annuum L.), paprika and oleoresin.

FDA Substances Added to Food (formerly EAFUS):	View
Export Tariff Code:	3301.90.1000
FDA Listing of Food Additive Status:	View
FDA Color Additive Status List	View
Wikipedia:	View

Artiste	Astral Extracts
Augustus Oils	BOC Sciences
Changsha Organic Herb	Ernesto Ventós
FLAVEX Naturextrakte	Indenta Group
India Essential Oils	Indo World Trading
Indukern F&F	Kalsec
Lionel Hitchen	Lluch Essence
Moellhausen	Penta International
Phoenix Aromas & Essential Oils	Plant Lipids
Reincke & Fichtner	Rung International
Synthite Industries	Ungerer & Company
Augustus Oils Ltd	Indukern, S.A. F&F Ingredients Division
Lluch Essence S.L.	Moellhausen S.P.A.
Penta International Corporation	Ernesto Ventós S.A.

Material listed in food chemical codex	No
Flash Point TCC Value	75.56 °C TCC
Shelf life	12 months (or longer if stored properly.)
Solubility
water, 1.072e-013 mg/L @ 25 °C (est)	Yes
water	No
glycerine	No

Odor Type: Spicy
sweet, spicy, hay, tobacco
General comment	At 100.00 %. sweet capsicums hay tobacco
Flavor Type: Spicy
spicy
General comment	Paprika


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Category:
flavoring agents, coloring agents
Recommendation for paprika oleoresin usage levels up to:
	not for fragrance use.

Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		-	1.20000
beverages(nonalcoholic):		1.00000	25.00000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	100.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	1.00000
fruit ices:		-	1.00000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	0.56000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	96.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-

EPA Substance Registry Services (TSCA):68917-78-2

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

capsicum annuum l. var. longum oleoresin

Chemidplus:0068917782