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Red capsicum, it turns out, is able to change not only the taste characteristics of products, but also color them. In the homeland of pepper, in South America, its coloring properties were discovered as early as the 10-11th century, much later than the moment when it began to be used as food. However, initially paprika was used precisely as a spice, and in the 14-15th century, it was highly appreciated by European conquerors who visited the continent. At the end of the 15th century, paprika extract was first brought to Europe, and already European culinary specialists were able to appreciate its taste properties, and a little later, coloring.
In the middle of the 19th century, when food production was gaining industrial scale at a colossal rate, plants and factories appeared, culinary specialists and manufacturers again paid attention to capsicum red pepper, and now as a food coloring, which has a completely natural origin, and therefore practically harmless to humans.
Properties and description of the substance
Paprika oil resin dye is also called paprika extract or E160c additive. It is extracted from the fruits of the plant, treating them with a solvent, which is eventually removed from the final substance. As such solvents, methanol, acetone, ethanol, dichloromethane, hexane or carbon dioxide are used.
The additive contains various pigments: carotene, capsorubin, capsanthin, and useful fatty acids: oleic, stearic, palmitic, linoleic, myristic.
In appearance, the dye is a finely granulated powder with a characteristic red-orange or brown-red tint. The substance has a slight peppery smell and a barely noticeable taste. Depending on what type of pepper was used to obtain, the additive may be slightly spicy or tasteless.
Due to some differences in the manufacturing process, paprika extract can be water soluble or fat soluble – these properties are essential for its use in the food industry.
The substance has strong resistance to temperature and light processing, and retains its color stably during food processing.
Basically, the food additive E160c is used to color food in a range of shades from orange-yellow to red-brown or to restore the natural color of the product, which was lost, for example, after heat treatment. More rarely, the additive can be used to impart aroma and a characteristic, spicier flavor to various snacks, dry snacks and chips. It is also added to products to create emulsion mixtures – in this case, E160c is first mixed with thickeners.
What foods contain paprika oil resins?
Natural coloring matter has found application in food production, for example:
- mayonnaise and sauces;
- chips, snacks, crackers, dry snacks;
- front and margarine;
- cheeses and processed cheeses;
- ice cream, milk-based desserts;
- sweets;
- orange juice;
- sausages, sausages, pastes;
- seasonings and spices.
Paprika itself is used as a spice, but the product is produced in a different way than the food additive popular in the food industry. Natural spice is produced by drying and grinding fresh fruits.
In foods such as processed cheese, crackers or chips, the additive “paprika extract” can show not only its specific color, but also taste characteristics: in these products, the taste of paprika or pepper is more pronounced.
In addition to nutrition for the population, the substance is added to bird feed: in this way, it is possible to enhance the color of egg yolks in eggs that are obtained from a bird.
Paprika extract is also in demand in the production of perfumes and cosmetics: it is used to color perfumes and cosmetic products. However, for example, face, eye skin or eyelash care products should not contain paprika extract, as it can provoke allergic reactions on delicate areas of the skin and mucous membranes.
Paprika Oil Resins and Human Health
Given the natural origin of the substance, as well as the fact that the red pepper itself is not a fruit dangerous to humans, the food additive E160c is considered safe and belongs to substances with a zero level of harm to humans.
The elements that paprika contains have a positive effect on health: fatty acids and vitamin A stimulate the immune system, improve blood condition, participate in the normalization of the nervous and cardiovascular systems, make nails stronger, strengthen hair and give them shine. Of course, in the quantities in which the food additive E160c is used in food, it cannot bring significant benefits, but it will not harm a person either. However, even in small doses of paprika oil resin, they help improve appetite and the digestive process, have a slight stimulating and tonic effect.
To date, there is no officially confirmed information about the possible toxicity, oncogenicity or mutagenicity of paprika extract.
There are, however, isolated cases when the substance caused an individual intolerance reaction, so those who suffer from various types of allergies should be careful about dishes with paprika extract.
In all states except Australia, the E160c food additive is approved for use in food preparation.
Food additives around the world are divided into different types: some of them are dangerous, just real poisons for humans, most do not carry any value and benefit to humans at all, and their main advantage is, at least, the absence of harm to health. There is also a tiny “niche” of nutritional supplements, the substances in which are really a treasure trove of benefits. There are very few such additives, and paprika extract belongs to them.
Natural dye is extracted from capsicum red pepper and for the entire time of its study and research has not found any properties dangerous to humans. Paprika and its extract, on the contrary, stimulate the body’s resistance, increase tone, regulate blood circulation and positively affect the functioning of the nervous system, kidneys, liver, and gastrointestinal tract.