| Description |
A natural, oil soluble colouring agent extracted from
dried, deseeded Paprika (Capsicum annum L.). |
| Organoleptic characteristics |
Appearance: intensively red liquid, without sediments
Smell: slightly spicy to neutral
Taste: slightly spicy, mild to slightly pungent, neutral
Consistency: slightly viscous liquid |
| Microbiological Values
|
Total plate count: <1000/g (global standard)
Salmonella: ND/25g
Enterobacteriaceaen ND/1g
E. coli: ND/1g
Total yeast and mould: < 200/g |
| Chemical Characteristics |
Carotenoid pigments according to MSD-10 (Capsanthin, capsorubine,
Beta carotene, zeaxanthen, Cryptoxanthen): Capsaicin >
250 p.p.m |
| Physical Characteristics |
Moisture: <1%
Flame point: 182°C
Combustion point: >300°C
Centrifuge sediments: < 0.45 µm (microns) |
| Heavy Metal |
Lead: <10mg/kg
Mercury: <1mg/kg
Cadmium: <1mg/kg
Arsenic: <3mg/kg |
| Solvent Residues |
Solvent residue max. 50 p.p.m
(GC) |
| Storage |
Store preferably in full, tightly closed
container in a cool place < 23°C, protected from
light. |
| Shelf life |
Minimum 12 months when stored under the recommended conditions. |
| Certification |
Halaal Certificated, Kosher Certificated, GMO free, Sudan
& AZO dye free, additives for stabilisation on customer request only.
|
