PAPRIKA EXTRACT

Chemical and Technical Assessment (CTA)

Prepared by Richard Cantrill, Ph.D., for the 69th JECFA
1. Summary
Paprika extract is an extract of the fruits of the genus Capsicum. Capsicums are a widely consumed
natural foodstuff used as a vegetable, spice or colour. The variety used to manufacture paprika
extract for food colouration is Capsicum annuum. Colour extracts have a very low content of
capsaicin in contrast to the extracts used as flavouring agents. Paprika extract primarily consists of
carotenoid pigments and extracted or added vegetable oil. In addition to carotenoids and
capsaicinoids the extract contains mainly oil and neutral lipids including tocopherols derived from
the fruit tissues and seeds of the dry raw material. Traces of volatile compounds may also be
present; however, most of them are removed during processing when solvents are removed. Some
fatty acids are also present as esters of carotenoids. Capsanthin and capsorubin are the main
compounds responsible for the red colour. Extracts are slightly viscous, homogenous red liquids
with good flow properties at room temperature and are used to obtain a deep red colour in any food
that has a liquid/fat phase. Typical use levels are in the range of 10 60 mg /kg finished food,
calculated as pure colouring matter. At the 69th meeting, paprika extract was evaluated as a colour,
but the assessment was not finalized.

2. Introduction
Paprika oleoresin as a spice was evaluated by JECFA at its 14th meeting. No ADI was established
because it was recognized that the use of this material was self-limiting for technological and
organoleptic reasons. At its thirty-second Session, the Codex Committee on Food Additives and
Contaminants requested clarification of this evaluation from the Committee. At its 55th meeting,
JEFCA did not evaluate the available data on paprika oleoresin, but reviewed the previous
evaluation of this substance, which stated that oleoresins of paprika ... are derived from a widely
consumed natural foodstuff, and there were no data indicative of a toxic hazard. The use of
oleoresins as a spice was self-limiting and obviates the need for an ADI. The committee
interpreted this statement to mean that the use of paprika oleoresin as a spice is acceptable.
At the 69th meeting, paprika extract was evaluated as a colour, but the assessment was not finalized.
Data is needed on the composition and capsaicin content of batches of paprika extract for use as a
colour produced by a variety of manufacturers. Also, information is needed as to whether the
material used in the toxicological tests submitted was representative of all the products in
commerce. If not, additional toxicological data on representative material would be needed for the
evaluation of paprika extract for use as a colour.

3. Description
The genus Capsicum, which originates from Central and Southern America, belongs to the
Solanaceae family and includes major types of chilli peppers. It includes all the peppers, from the
mildest bell pepper to the hottest habanero. There are five domesticated species: the three most
wide-spread are C. annuum, C. frutescens, C. chinense, together with C. pubescens and C. baccatum
var. pendulum. The first to be introduced worldwide was C. annuum, originating from Mexico. It is
divided into two categories: sweet (or mild) peppers and hot (or chilli) peppers, though modern

Paprika extract (CTA) 2008 - Page 1(11)

plant breeding removed that distinction. At present, C. annuum is the most wide-spread in terms of
household consumption and industrial processing.
Paprika extracts are extensively used in food industry as natural flavouring but also as colouring
agent for many foods such as spicy culinary, meat products, cheese food coatings, popcorn oil and
cheeses. In addition, it is used dried or fresh in various pharmacological preparations. It has a long
history as a source of biologically active compounds, such as flavonoids, phenols, carotenoids,
capsaicinoids and vitamins. Capsicum fruits contain colouring pigments, pungent principles, resins,
protein, cellulose, pentosans, mineral elements and very little volatile oil, while seeds contain fixed
(non-volatile) oil. The fixed oil mainly consists of triglycerides (about 60%) of which linoleic acid
and other unsaturated fatty acids predominate.
Xanthophyll biosynthesis in the pepper fruit involves two biosynthetic pathways, one or the other
dominant depending on the ripeness stage. During ripening, carotenoid chromoplast pigments are
synthesized and esterified to fatty acids. The total or partial esterification of most carotenoids gives
them a high stability against possible thermo- and photo-oxidation reactions.
Paprika preparations are manufactured by solvent extraction from the pepper fruit of the genus
Capsicum annuum, exclusively. There are two types of products prepared:

Oleoresin capsicum: obtained from the longer, moderately pungent Capsicum used in the
production of red pepper. Commercial red pepper oleoresins are mainly used as a spice
supplied in pungency ratings between 80 000 and 500 000 Scoville units (approximately
0,6-3,9 % capsaicin w/w) and a wide range of colour. In the market place practice has
shown that 1 kg of 200 000 Scoville units oleoresin replaces 10 kg of good quality red
pepper.

Paprika extract: obtained from varieties of C. annuum from which paprika powder is
produced. It has a high colour value, but little or no pungency. Commercial paprika
oleoresin is available in different colour strengths up to 150 000 colour units (equivalent to
10.8% total carotenoids). In the market place practice has shown that 1 kg of paprika extract
replaces 12-15 kg of paprika powder with respect to colour intensity.

No relationship between pungency and colour intensity has been reported.

Paprika extract primarily consists of carotenoid pigments and fruit oil. Commercially available
products are standardized by the addition of food grade vegetable oils to give a minimum total
carotenoid content of 7%. Capsanthin and capsorubin are the main compounds responsible for the
red colour (min. 30% of the total carotenoids). The extracts are slightly viscous, homogenous red
liquids with good flow properties at room temperature. They give a deep red colour in any food that
has a liquid/fat phase. Paprika extract used to colour foods has, in contrast to the oleoresin used as a
flavouring agent, a very low content of capsaicin and hence little or no pungency.
The lipid fraction of fresh and dried chillies is extracted by common solvents used in the production
of extracts. Ether-soluble substances comprise approx. 20% of dry chillies of which only a small
faction is volatile. Using less polar solvent(s) (e.g. hexane) the proportion of neutral lipids increases
at the expense of the polar lipids. The oil from bell pepper contains more than 80% neutral lipids
(the remaining being polar lipids); the main fatty acid is linolenic acid, followed by saturated fatty
acids. The seeds have significantly higher proportion of unsaturated fatty acids (mainly linolenic
acid). Hexane extracts from red and green peppers are similar to the normal lipid constituents
occurring in edible plant tissues.
Volatile compounds or essential oil constitutes between 0.1 to 2.6 % of paprika; in the final extract
the fraction may be lower depending on the route of removal of the extraction solvents.

Paprika extract (CTA) 2008 - Page 2(11)

4. Method of manufacture
4.1. Manufacturing principle
Paprika extract is manufactured by solvent extraction of the dried Capsicum pods. On harvesting,
the pods have a moisture content of up to 90% which has to be reduced to at least 10%. The drying
operation is carried out by sun-drying, in hot air-dryers or in drying chambers.
Prime extract
Paprika oleoresin (which includes paprika and chilli) is manufactured by solvent extraction of the
dried Capsicum pods, followed by solvent removal. Typically, one kg of pods yields 90 to 120 g of
extract.
The pigment concentration in the extract depends mainly on two parameters, the composition of the
fruit and the extraction technique employed. With respect to the fruit, the organic solvent will
extract all of the lipophilic compounds, which are the pigments and the oil from the pepper pericarp.
The oil is present in much higher quantity than the pigments. In addition, the pigments are located
in cellular structures that are more difficult to access for the solvent. The oil is easily extracted at
the early stage of the process and subsequently becomes richer in pigments. At the end of this
process the solvent(s) is/are evaporated.
New extraction methods have been investigated, e.g. fractionation of paprika extract by extraction
with supercritical carbon dioxide. Higher extraction volumes, increasing extraction pressures, and
similarly, the use of co-solvents such as 1% ethanol or acetone resulted in higher pigment yields.
Pigments isolated at lower pressures consisted almost exclusively of -carotene, while pigments
obtained at higher pressures contained a greater proportion of red carotenoids (capsorubin,
capsanthin, zeaxanthin, -cryptoxanthin) and small amounts of -carotene. It is unknown to which
extent these new extraction methods are commercially utilized.
Further processing
The prime extract can undergo a second extraction process with the objective to remove some or all
of the capsaicinoids, which will yield:
(i)
purified capsaicin for commerce and to standardise other Capsicum extracts and
(ii)
a resin which contains less capsaicin than the prime extract and which may be sold as
colour or as a spice oleoresin depending on the analytical results and its flavour
characteristics.
The prime extract, if low in capsaicin, can be subject to further processing to reduce the flavour and
aroma and thus yield a colour extract.
The final extracts are standardized by either adding food-grade oils or turned into water-dispersible
formulations by adding food emulsifiers.
5. Characterization
5.1. Composition of paprika extract
Carotenoids
There has been extensive research into isolation and characterization of the Capsicum colour. in one
study, 34 of 56 the detected carotenoids were identified, including beta-carotene, cryptoxanthin,
violoxanthin, capsanthin and capsorubin. Xanthophylls occur primarily as fatty acid esters in the
pods and oleoresin preparations. Small amounts of free carotene and xanthophyll pigments can also
be found.

Paprika extract (CTA) 2008 - Page 3(11)

The total carotenoid content of the ripe fruits of Capsicum annuum var. lycopersiciforme rubrum
was about 1.3 g/100 g of dry weight, of which capsanthin constituted 37%, zeaxanthin was 8%,
cucurbitaxanthin A was 7%, capsorubin constituted 3.2%, and -carotene accounted for 9%. The
remainder was composed of capsanthin 5,6-epoxide, capsanthin 3,6-epoxide, 5,6-diepikarpoxanthin,
violaxanthin, antheraxanthin, -cryptoxanthin, and several cis isomers and furanoid oxides.
Capsanthin and capsorubin are the major carotenoids in the ripe fruits. Capsanthin can contribute up
to 60% of the total carotenoids. Capsanthin and capsorubin increase proportionally with advanced
stages of ripeness with capsanthin being the more stable of the two. The amount of carotenoids in
fruit tissue depends on factors such as cultivar, maturity stage, and growing conditions.
From the first stages of ripening, the fraction of totally esterified pigments makes up almost 50% of
the total carotenoid content. The proportion of the partially esterified pigment fraction (zeaxanthin
monoester, capsanthin monoester, and capsorubin monoester) in the total carotenoid content
increases, with a gradual decrease in the fraction of free pigments (beta-cryptoxanthin, betacarotene, zeaxanthin, capsanthin, and capsorubin). In the fully ripe stage, a balance is reached
between the three esterification fractions (free, partially esterified, and totally esterified), which
seems to be largely independent of variety.
The highest concentrations of carotenoid esters are found in red chilli (Capsicum frutescens; 17.1
mg/100 g) and orange pepper (Capsicum annuum; 9.2 mg/100 g). Yellow chilli (Capsicum
frutescens), and yellow pepper (Capsicum annuum) contained lesser carotenoid ester amounts (6.8,
3.2, and 2.1 mg/100 g, respectively). Both mono-esters and di-esters have been described with
varying fatty acid components. Capsanthin occurs in the un-esterified form, as mono-ester and as diester whereas capsorubin only occurred as di-ester. cryptoxanthin was only found in un-esterified
form.
Table 1: Content of carotenoids in Capsicum annuum sorted by degree of esterification.
Form

Xanthophyll

Free

-Cryptoxanthin
Cryptoxanthin
Lutein
Violaxanthin
Capsanthin
Neoxanthin
Total
-Cryptoxanthin
Zeaxanthin
Capsanthin
Total
Antheraxanthin
Capsanthin-5,6-epoxid
Capsanthin
Capsorubin
Total

Monoester

Diester

Content
(% of total carotenoids)
6.1
8.5
2.9
2.4
19.9
14.6
3.7
7.6
25.9
11.0
2.1
28.8
12.2
54.1

The composition of paprika extracts manufactured by different methods has been studied. Paprika
extract produced with organic solvents may contain high levels of unsaturated fatty acids. In addition
to fatty acids they also contain high quantities of tocopherols (0.9-1%). The main pigments of the
extracts were identified as esters of lauric, mystiric and palmitic acid. At the end of the extraction
process the solvents are evaporated which causes heat degradation of carotenoids. The extraction of

Paprika extract (CTA) 2008 - Page 4(11)

carotenoids by traditional methods is often complicated by their susceptibility to isomerization and

degradation.
The drying operation influences the carotenoid content of the end product. The first studies on the
effects of drying on the initial carotenoid concentration of the fruit were carried out on the varieties
most common at that time, Bola and Agridulce. The impact of the drying procedure on the carotenoid
content depended on the variety of pepper used. Drying in industrial hot air-dryers reduced total
carotenoid concentration in both varieties. The carotenoid richness in the Capsicum annuum varieties
Jaranda and Jariza has also been characterized.
5.2. Other constituents
Capsaicinoids
The pungent compounds of the Capsicum fruit are called capsaicinoids (capsaicin and its analogs).
More than 10 capsaicinoids occur in red peppers as minor components. The following five have been
reported as the major components of most Capsicum species: capsaicin, dihydrocapsaicin,
nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin. They represent approximately 95%
or more of the total capsaicinoid content. Using mass spectroscopy, the following distribution of
capsaicinoids in Capsicum annuum was determined: capsaicin (69%), dihydro- capsaicin (22%),
nordihydrocapsaicin (7%), homocapsaicin (1%), and homodihydrocapsaicin (1%).
It has been reported that the fruit of a nonpungent cultivar of Capsicum annuum, named CH-19
Sweet, contains only a small amount of capsaicinoids but have considerable capsaicinoid-like
substances. The structures of two major compounds were determined to be 4-hydroxy-3methoxybenzyl (E)-8-methyl-6-nonenoate and 4-hydroxy-3-methoxybenzyl 8-methylnonanoate.
They were named capsiate and dihydrocapsiate, respectively. The acyl residues of capsiate and
dihydrocapsiate were the same as those of capsaicin and dihydrocapsaicin, respectively, although
their aromatic portions were not vanillylamine such as capsaicinoids but vanillyl alcohol. They had
no pungency upon oral tasting. A new capsiate-like substance, named nordihydrocapsiate, has been
isolated from an extract from CH-19 Sweet. The structure was determined to be 4-hydroxy-3methoxybenzyl 7-methyloctanoate by spectroscopic methods. Preliminary work had indicated the
existence of several capsiate-like substances as minor components in the CH-19 Sweet cultivar.
Paprika extracts intended for use in food colouring contain capsaicinoids and capsaicinoid-like
substances in small quantities.
Glycosides
In polar n-butanol extracts from ripe fruits of Capsicum annuum L. var. acuminatum, three
glycosides, capsosides A and B and capsianoside VII were identified, although the substances were
found at very low levels. Four new acyclic diterpene glycosides named capsianosides, were isolated
from the fresh sweet pepper fruits of Capsicum annuum and their the chemical structures and
absolute configurations were established. Due to their polarity it is unlikely that such glycosides are
present in paprika extract which is obtained by hexane extraction.
Glycolipids
Five
major
glycolipid
classes
(acylated
steryl
glucoside,
steryl
glucoside,
monogalactosyldiacylglycerol, digalactosyldiacylglycerol, and glucocerebroside) were isolated from
fruit pastes of red bell pepper. The molecular species of each glycolipid were characterized. The
molecular species of steryl glucoside were -sitosteryl and campesteryl glucosides, and those of the
acylated steryl glucoside were their fatty acid esters. The dilinolenoyl species was predominant in
monogalactosyldiacylglycerol in addition to small amounts of another five molecular species,
whereas digalactosyldiacylglycerol consisted of seven molecular species varying in their degree of
unsaturation. The glucocerebroside class contained at least seven molecular species, which were
characterized. Due to their amphiphilic properties it is unlikely that such glycolipids are present in
paprika extract which is obtained by hexane extraction

Paprika extract (CTA) 2008 - Page 5(11)

6. Functional uses
6.1 Technological function
Paprika extract has an extensive use in food industry as a natural colouring agent for foods such as
spicy culinary, meat products, cheese food coatings, popcorn, oil & cheeses. Depending on the
nature of the food (moisture, fat content, texture, background colour) colour saturation is achieved
at the use level of approximately 100 mg/kg (ppm) colouring matter. Increasing the quantity of
paprika extract has no further benefit, neither for the appearance nor for the taste of the food. As a
result, the use of paprika extract as a colour is self-limiting.
6.2 Food categories and use levels
The results of the NATCOL survey of use levels of paprika extract are summarised in Annex I of
this document. Use levels of paprika extract were provided for each food category. Because
different use levels correspond to different colour hues, respondents were asked to provide range of
use levels and a typical value, representing the most common use level. The data provided by
individual paprika extract producers have been combined. Paprika extract producers were asked to
provide use levels standardised to a 100,000 colour units, which corresponds to a total carotenoid
concentration of 7.2%. This factor was used to derive the total carotenoid concentrations in each
foodstuff.
7. Reactions and fate in food
At room temperature and exclusion of light, cis-trans isomerization of the carotenoids easily occurs.
Under light exposure and room temperature, carotenoid structures are broken down, and the
molecules lose all their nutritional, medical and colourant properties. It has been established in model
systems that carotenoids are degraded in a sequence of reactions.
Although the paprika extract is a complex mixture of different carotenoids in oil, the decolouration
reaction can be studied using a simple approach. The whole carotenoid content disappears following
a first order reaction depending on time and temperature. Loss of red and yellow pigments it
temperature-dependent.
Processing of Capsicum annuum into paprika extract involves some operation units where heating is
the driving force to transform the raw material Several studies have been performed to determine
degradation kinetics and the effect of thermal processing in the carotenoid profile present in that
processed product. Some possible degradation products were detected, although their contribution to
the total carotenoid profile was not significant. The high-temperature treatment modified the
carotenoid profile, yielding several degradation products. Taking into account structures of the
identified degradation products, the cyclization of polyolefins could be considered as the general
reaction pathway in thermally induced reactions, yielding also xylene as byproduct and the
corresponding nor-carotenoids.

Paprika extract (CTA) 2008 - Page 6(11)

8. References
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paprika (Capsicum annuum, L. vr. Sz-20). J. Agric. Food Chem. 37, 350-353.
Breithaupt, D.E., and Bamedi, A., 2001. Carotenoid Esters in Vegetables and Fruits: A Screening
with Emphasis on -Cryptoxanthin Esters. J. Agric. Food Chem. 49, 2064-2070.
Camara, B., and Moneger, R., 1978. Free and esterified carotenoids in green and red fruits of
Capsicum annuum. Phytochemistry 17, 91-93.
Deli, J., Matus, Z., and Tth, G., 1996. Carotenoid composition of fruits of Capsicum annuum cv
Szentesi Kozzarvu during ripening. J. Agric. Food Chem. 44, 711-716.
Deli, J., Molnar, P., Matus, Z., and Toth, G., 2001. Carotenoid composition in the fruits of red
paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening; Biosynthesis of
carotenoids in red paprika. J. Agric. Food Chem. 49, 1517-1523.
De Marino, S., Borbone, N., Gala, F., Zollo, F., Fico, G., Pagiotti, R., and Iorizzi, M., 2006. New
constituents of sweet Capsicum annuum L. fruits and evaluation of their biological activity. J. Agric.
Food Chem. 54, 7508-7516.
DeMasi, L., Siviero, P., Castaldo, D., Cautela, D., Esposito, C., and Laratta, B., 2007. Agronomic,
chemical and genetic profiles of hot peppers (Capsicum annuum ssp.). Mol. Nutr. Food Res. 2007,
51, 1053-1062.
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Chemistry of the color, aroma and pungency stimuli, CRC Crit. Rev. Food Sci. Nutr. 24, Issue 3,
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Hornero-Mndez, D., and Mnguez-Mosquera, M.I., 2000. Xanthophyll Esterification accompanying
carotenoid overaccumulation in chromoplast of Capsicum annuum ripening fruits is a constitutive
process and useful for ripeness index. J. Agric. Food Chem. 48, 1617-1622.
Iorizzi, M., Lanzotti, V., De Marino, S., Zollo, F., Blanco-Molina, M., Macho, A. and Munoz, E.,
2001. New glycosides from Capsicum annuum L. Var. acuminatum. Isolation, structure
determination, and biological activity. J. Agric. Food Chem. 49, 2022-2029.
Jarn-Galn, M., and Mnguez-Mosquera, M.I., 1997. -carotene and capsanthin co-oxidation by
lipoxygenase. Kinetic and thermodynamic aspects of the reaction. J. Agric. Food Chem. 45, 48144820.
Jarn-Galn, M., and Mnguez-Mosquera, M.I., 1999. Quantitative and qualitative changes
associated with heat treatments in the carotenoid content of paprika oleoresins. J. Agric. Food Chem.
47, 4379-4383.
Jarn-Galn, M., Nienaber, U., and Schwartz, S.J., 1999. Paprika (Capsicum annuum) oleoresin
extraction with supercritical carbon dioxide. J. Agric. Food Chem. 47, 3558-3564.
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Committee on Food Additives). FAO Nutrition Meetings Report Series No. 48, WHO Technical
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FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, No. 901.
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substances, capsiate and dihydrocapsiate, from the fruits of a nonpungent cultivar, CH-19 Sweet, of
Pepper (Capsicum annuum L.) J. Agric. Food Chem. 46, 1695-1697.
Kobata, K., Sutoh, K., Todo, T., Yazawa, S., Iwai, K., and Watanabe, T. (1999) Nordihydrocapsiate,
a new capsinoid from the fruits of a nonpungent pepper Capsicum annuum. J. Nat. Prod. 62, 335336.
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green Capsicum fruits. J AOAC 70, 926-928.
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carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversedphase HPLC. J. Agric. Food Chem. 41, 1616-1620.
Mnguez-Mosquera, M.I., and Hornero-Mndez, D., 1994. Comparative study of the effect of
paprika processing on the carotenoids in peppers (Capsicum annuum) of the Bola and Agridulce
varieties. J. Agric. Food Chem. 42, 1555-1560.
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Mnguez-Mosquera, M.I., Jarn-Galn, M., and Garrido-Fernndez, J., 1993. Effect of processing of
paprika on the main carotenes and esterified xanthophylls present in the fresh fruit. J.Agric. Food
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industrial drying processes of pepper fruits (Capsicum annuum Cv. Bola) for paprika on the
carotenoid content. J. Agric. Food Chem. 42, 1190-1193.
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J. Sci. Food Agric. 67, 153-161.
Mnguez-Mosquera, M.I., and Perz Glvez, A., 1998. Study of lability and kinetics of the main
carotenoid pigments of red pepper in the de-esterification reaction. J. Agric. Food Chem. 46, 566569.
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drying and grinding steps in paprika processing. J. Agric. Food Chem. 48, 2972-2976.
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processes on ketocarotenoids present in paprika oleoresins. J. Agric. Food Chem. 48, 2966-2971.
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Paprika extract (CTA) 2008 - Page 9(11)

Annex I
Results of NATCOL survey of Paprika Oleoresin usage (Table 3, NATCOL submission, 2007).
Use Levels mg/kg
Oleoresin
Food
Category No.

1.1.2
1.4.4
1.5.2
1.6.2
1.6.2.1
1.6.4.1
1.6.4.2
1.6.5
1.7
2.2.1
2.2.2
2.3

2.4
3.0
4.1.2.3
4.1.2.6
4.1.2.8
4.1.2.8
4.1.2.9
4.1.2.10
4.1.2.11
4.2.2

5.2
5.3

Food Category

Range

Dairy-based
drinks,
flavoured
and/or
fermented (e.g., chocolate milk, cocoa,
eggnog, drinking yoghurt, whey-based drinks)
Cream analogues
Milk and cream powder analogues
Ripened cheese
Ripened cheese, incl. rind
Plain processed cheese
Flavoured processed cheese
Cheese analogues
Dairy-based desserts (e.g., pudding, fruit or
flavoured yoghurt and ice cream)
Fat emulsions containing at least 80% fat
Fat emulsions containing less than 80% fat
Fat emulsions mainly on type oil-in-water,
including mixed and/or flavoured products
based on fat emulsions (excluding desserts
2.4)
Fat-based desserts excluding dairy-based
dessert products of food category 1.7.
Edible ices, including sherbet and sorbet water-based only (excluding dairy based 1.7,
vegetable based 2.7)
Fruit in vinegar, oil, or brine (e.g. pickled
fruits)
Fruit-based spreads (e.g., chutney) excluding
products of food category 4.1.2.5
Fruit preparations, including pulp, purees,
fruit toppings and coconut milk
Jams, jellies, marmalades
Fruit-based desserts, including fruit-flavoured
water-based desserts but excluding edible ice
3.0 and frozen dairy desserts 1.7
Fermented fruit products
Fruit fillings for pastries excluding purees
4.1.2.8
Processed vegetables (including mushrooms
and fungi, roots and tubers, pulses and
legumes, and aloe vera), seaweeds, and nuts
and seeds
Confectionery including hard and soft candy,
nougat, etc. other than food categories 05.1,
05.3 and 05.4
Chewing gum

Use Levels mg/kg

Total carotenoids

Typical

Range

Typical

Min

Max

Min

Max

14

183

131.5

1.0

13.2

9.5

61
70
30
61
19
50
50
4

183
490
122
183
144
200
141
490

166
195
111
166
50
75
95
192.5

4.4
5.0
2.2
4.4
1.4
3.6
3.6
0.3

13.2
35.3
8.8
13.2
10.4
14.4
10.2
35.3

12.0
14.0
8.0
12.0
3.6
5.4
6.8
13.9

40
100
50

200
400
400

150
300
250

2.9
7.2
3.6

14.4
28.8
28.8

10.8
21.6
18.0

10

250

150

0.7

18.0

10.8

14

210

57.5

1.0

15.1

4.1

28

630

97.3

2.0

45.4

7.0

28

630

97.3

2.0

45.4

7.0

28

630

100

2.0

45.4

7.2

28
10

630
150

100
100

2.0
0.7

45.4
10.8

7.2
7.2

28
28

630
630

47.5
97.3

2.0
2.0

45.4
45.4

3.4
7.0

45

96

97.3

3.2

6.9

7.0

10

400

150

0.7

28.8

10.8

10

150

100

0.7

10.8

7.2

Paprika extract (CTA) 2008 - Page 10(11)

Use Levels mg/kg

Oleoresin
Food
Category No.

5.4
6.3
6.4.3
6.5
6.6
7.1.2
7.1.4
7.2
8.3
8.4
9.2
10.4
11.4
12.2.1
12.2.2
12.4
12.5
12.6
12.7

12.9
12.9.1.1
14.1.3.2
14.1.4

15.1
15.2
16.0

Food Category

Range

Decorations (e.g., for fine bakery wares),

toppings (non-fruit) and sweet sauces
Breakfast cereals, including rolled oats
Pre-cooked pastas and noodles and like
products
Cereal and starch based desserts (e.g., rice
pudding, tapioca pudding)
Batters (e.g., for breading or batters for fish or
poultry)
Crackers, excluding sweet crackers
Bread-type products, including bread stuffing
and bread crumbs
Fine bakery wares (sweet, salty, savoury) and
mixes
Processed comminuted meat, poultry, and
game products (sausages)
Edible casings (e.g., sausage casings)
Processed fish and fish products, including
molluscs, crustaceans, and echinoderms
Egg-based desserts (e.g., custard)
Other sugars and syrups (e.g., xylose, maple
syrup, sugar toppings)
Herbs and spices
Seasonings and condiments (important to
distinguish between C, F, S)
Mustards
Soups and broths
Sauces and like products
Salads (e.g., macaroni salad, potato salad) and
sandwich spreads excluding cocoa- and nutbased spreads of food categories 4.2.2.5 and
05.1.3
Protein products
Soy bean beverage
Vegetable nectar
Water-based flavoured drinks, including
"sport," "energy," or "electrolyte" drinks and
particulated drinks (dairy based 1.1.2, soy
based 12.9 and 12.10)
Snacks - potato, cereal, flour or starch based
Processed nuts, incl. coated nuts
Composite foods - foods that could not be
placed in categories 1 - 15

Use Levels mg/kg

Total carotenoids

Typical

Range

Typical

Min

Max

Min

Max

305

811

500

22.0

58.4

36.0

61
1.2

500
1000

400
800

4.4
0.1

36.0
72.0

28.8
57.6

20

490

200

1.4

35.3

14.4

25

1250

200

1.8

90.0

14.4

20
100

200
3780

50
275

1.4
7.2

3.6
19.8

61

520

343

4.4

14.4
272.
2
37.4

20

800

125

1.4

57.6

9.0

0
20

108
2000

50
760

0.0
1.4

3.6
54.7

10
30

200
300

150
150

0.7
2.2

7.8
144.
0
14.4
21.6

100
5

1000
5000

350
205

7.2
0.4

20
10
10
5

300
1000
400
300

115
215
77.5
102.5

60
14
5
14

60
350
20
420

20
100
0.4

1040
200
1000

Paprika extract (CTA) 2008 - Page 11(11)

24.7

10.8
10.8

1.4
0.7
0.7
0.4

72.0
360.
0
21.6
72.0
28.8
21.6

25.2
14.8
8.3
15.5
5.6
7.4

60
97.3
20
97.3

4.3
1.0
0.4
1.0

4.3
25.2
1.4
30.2

4.3
7.0
1.4
7.0

500
150
255

1.4
7.2
0.0

74.9
14.4
72.0

36.0
10.8
18.4