Paprika Extractives

Paprika extractives are natural colorants derived from the dried pods of the *Capsicum annuum* plant, commonly known as paprika. The coloring compounds, primarily capsaicinoids and carotenoids, are extracted using solvents like hexane, ethanol, or supercritical carbon dioxide. The resulting product provides a range of red to orange-yellow hues.

Manufacturers use paprika extractives to impart vibrant color to a wide variety of foods. They are commonly found in processed meats, cheese products, snacks, sauces, dressings, and baked goods. Their function is purely aesthetic, enhancing the visual appeal of the food product.

In the U.S., paprika extractives are Generally Recognized As Safe (GRAS) by the FDA for use as a food colorant. They are not associated with significant health concerns when consumed at typical dietary levels. International bodies like the European Food Safety Authority (EFSA) have also evaluated paprika extracts, generally considering them safe for use. No major controversies or significant health risks have been identified with their use.