Paprika Oleoresin Production Cost Reports

Paprika Oleoresin production cost report provides a comprehensive analysis and know-how for setting up a Paprika Oleoresin production plant. The study covers all the requisite aspects that one needs to know for the production of Paprika Oleoresin. This includes manufacturing processes, raw material requirements, utility requirements, infrastructure requirements, machinery and technology requirements, manpower requirements, packaging requirements, transportation requirements, etc.

Paprika Oleoresin or Oleoresin Paprika is a de-heated extract obtained from the dried ripe fruit of Capsicum annum L, which contains a pigment (Capsanthin/capsorubin), carotenoid – capsantins that has a rich colour with a reddish hint. It is obtained by extracting lipids and pigments from the pods of the Capsicum annuum Linne.

Paprika Oleoresin looks red to orange/reddish-brown in colour and has a distinct odour resembling sweet chillies, with a warm note. It is a viscous homogeneous liquid that is oil soluble. Its ideal pH level is 6 or above, and it has a minimum temperature below 100 degrees. There are various kinds and qualities of paprika oleoresins available, and they vary in concentrations from 20 000 to 100 000 colour units (CU). Usually, the better the oleoresin's quality, the more long-lasting its colour becomes.

Paprika Oleoresin is widely used as a cooking spice owing to its savoury and sharp flavour. After deriving its flavour, it can also be used as a colourant which is usually oil soluble but can be processed to get solubility in water. It is extensively used in beverages, tomato products, and processed foods like sausages, shrimp, dressings, cheese sauces, gravies, salad dressings, baked goods, cereals, surimi, coatings, and snack seasonings. Also, it is added to poultry feed to deepen the colour of egg yolks, which in turn boosts its market growth. Hence, the wide application range of the product is propelling its market expansion.