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|Product Name||PAPRIKA EXTRACT|
|Definition||Paprika extract is obtained by solvent extraction of the natural strains of paprika, which consists of the ground fruits pods, with or without seeds, of Capsicum annuum L., and contains the major colouring principles of this spice. The major colouring principles are capsanthin and capsorubin . A wide variety of other coloured compounds is known to be present. Only the following solvents may be used in the extraction: methanol, ethanol, acetone, hexane, dichloromethane, ethyl acetate and carbon dioxide.|
|Einecs||Capsanthin: 207-364-1 , capsorubin: 207-425-2|
|Colour Index No||75125|
Capsanthin: ( 3R, 3 'S, 5'R)-3,3'-dihydroxy-(3,k-carotene-6-one
Capsorubin: ( 3S, 3 'S, 5R, 5R')-3,3'-dihydroxy-k,k-carotene-6,6'-dione
|Maximum in hexane at ca 472 nm|
|Description||Dark red viscous liquid|
|Parameters||Limits (COMMISSION DIRECTIVES 95 /45/EC)|
Paprika extrakt: content not less than 7,0 % carotinoids
Capsanthin/capsorubin: not less than 30% of total carotenoids
|E 1% 1cm 2 100 at ca 462 nm in acetone|
|Heavy Metals (As Pb)||NMT 40ppm|
|Ethyl acetate||Not more than 50 mg/kg, singly or in combination|
|Residual Pesticides||Complying with EC No.396/2005|
|Genetic Modification Status||GMO Free|
|Country of Origin||China PR|
|Cultivated or wild crafted||Cultivated|
|Storage Condition||Store in tight, light-resistant containers, and avoid exposure to direct sunlight and excessive heat.|
|Shelf Life||24 months if properly stored|
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