Oleoresin Paprika

Oleoresin paprika is a natural extract obtained from the pods of the Capsicum annuum pepper, commonly known as paprika. It is produced by solvent extraction of the dried and ground peppers, which concentrates the color and flavor compounds.

This ingredient is primarily used as a natural coloring agent, providing shades from orange to deep red, and also contributes a mild, sometimes pungent, flavor. It is commonly found in processed foods such as salad dressings, sauces, snacks, cheeses, and meat products.

In the United States, oleoresin paprika is considered Generally Recognized As Safe (GRAS) by the FDA when used according to good manufacturing practices. It is generally regarded as safe for consumption at typical intake levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated oleoresin paprika and did not set a numeric acceptable daily intake (ADI not specified), concluding that it is not necessary. The European Food Safety Authority (EFSA) has also evaluated it and found no safety concerns at current use levels.