Extractives Of Paprika

Extractives of paprika, also known as paprika oleoresin, are a natural extract obtained from the dried fruit of the paprika plant (Capsicum annuum L.). This extract is made by using solvents to pull out the color and flavor compounds from the ground paprika pods, then concentrating them.

Manufacturers add paprika extractives primarily for their vibrant red-orange color and mild, peppery flavor. It is commonly used in processed meats, sauces, snacks, seasonings, and various prepared foods to enhance their visual appeal and taste.

In the United States, paprika oleoresin is generally recognized as safe (GRAS) by the FDA for use as a food coloring and flavoring agent. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated paprika oleoresin and established an acceptable daily intake. EFSA (the European Food Safety Authority) has also evaluated paprika oleoresin and concluded it is safe for use as a food additive. At typical intake levels, it is not associated with adverse health effects.