Food additive Paprika orange

National Food Safety Standard of the P.R.C.: Food additive Paprika orange. Language(s): Chinese. Number of pages: 13

This standard applies to food additive Paprika orange, obtained by supercritical fluid (carbon dioxide) or solvent extraction, filtration, concentration, decapsaicin, etc., with fruits of paprika (Capsicum annuum L. ) and its products used as raw materials. Only vegetable oil extraction solvents, n-hexane, acetone, ethyl acetate, methanol, ethanol, isopropanol, and carbon dioxide may be used as solvents in the extraction.