Paprika Oleoresin Production Cost Analysis 2020
Paprika oleoresin is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens. It is made up of vegetable oil, capsaicin, and capsorubin. Paprika is a deep red, sweet, pungent powder from the ground, dried pod of mild capsicum. Its extract, paprika oleoresin, is obtained by the solvent extraction of the dried ground fruit pods of Capsicum annum. Vegetable oil is also added to it later, to ensure a uniform color saturation.
Paprika oleoresin is widely used as a colouring and flavouring agent in food products. It is used to colour the meat products, confectionery, vegetable oils, snacks, seasonings, soups, sauces, salad dressings, processed cheese, bakery products, fruit preparations, convenient foods, and canned goods. Moreover, it is also used in poultry feed, to deepen the colour of egg yolks.
In the US, paprika oleoresin is registered as a colour additive that is exempt from certification. While, in Europe, paprika oleoresin extract and the compounds capsanthin and capsorubin are designated by E160c.
Procurement Resource provides an in-depth cost analysis of Paprika Oleoresin production. The report incorporates the manufacturing process with detailed process and material flow, capital investment, operating costs along with financial expenses and depreciation charges. The study is based on the latest prices and other economic data available. We also offer additional analysis of the report with detailed breakdown of all cost components (Capital Investment Details, Production Cost Details, Economics for another Plant Location, Dynamic Cost Model).