Paprika Extract
The short version
Natural red-orange pigments from sweet paprika peppers — the primary natural alternative to red and orange synthetic dyes.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Extracted from the dried fruits of Capsicum annuum (sweet paprika) using food-grade solvents or supercritical CO2. The pigments responsible are the carotenoids capsanthin and capsorubin, unique to the Capsicum genus.
How it's used
Used to color processed cheese (the orange of cheddar-style products), snack foods, sausages, sauces, and salad dressings. Provides natural red-orange hues; widely used as a clean-label alternative to synthetic dyes.
Safety profile
ADI not specified. Generally regarded as safe. The capsaicinoid content (the chili 'heat' compounds) is typically removed for use as colorant. Rare allergic reactions reported in highly sensitive individuals.
Physical & chemical properties
Dark red oily liquid or oleoresin, soluble in fats and oils, dispersible in water. Sensitive to light, oxygen, and heat — encapsulation is sometimes used to extend shelf life.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.