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ORP 40.000 C.U. W/S H&LSTABLE AA

ORP 40.000 C.U. W/S H&LSTABLE AA is the paprika oleoresin is the product obtained by hexane extraction of the fruit of Capsicum annuum L. with the subsequent removal of the solvent.

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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.

PAPRIKA OLEORESIN 40,000 C.U. WATER SOLUBLE HEAT&LIGHT STABLE AA

PAPRIKA OLEORESIN 40,000 C.U. WATER SOLUBLE HEAT&LIGHT STABLE AA is the paprika oleoresin is the product obtained by hexane extraction of the fruit of Capsicum annuum L. with the subsequent removal of the solvent.

Food & Beverage Ingredients

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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.

PAPRIKA POWDER 140 ASTA STEAM TREATED

PAPRIKA POWDER 140 ASTA STEAM TREATED is the steam-treated dried and ground red ripe fruit of Capsicum annuum L.

Food & Beverage Ingredients

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Ingredients that foster sustainable development by aiding in climate change mitigation or adaptation, promoting water conservation, supporting a circular economy, preventing pollution, safeguarding biodiversity, or advancing a more ethical and socially just economy.

PAPRIKA OLEORESIN 50,000 C.U. WATER*

PAPRIKA OLEORESIN WATER SOLUBLE DATEM (E472e) is free from artificial colouring material.

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PAPRIKA POWDER 90-95 ASTA HOT STEAM TREATED

PAPRIKA POWDER 90-95 ASTA HOT STEAM TREATED 30.090.04/S is the steam-treated dried and ground red ripe fruit of Capsicum annuum L. and Capsicum frutescens L.

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OLEORESIN PAPRIKA 100.000 CU AR 0.970

Paprika oleoresin is the product obtained by hexane extraction of the Capsicum annuum L. fruit with the subsequent removal of the solvent. The product is submitted to a second process, consisting of molecular distillation, under which all substances producing odour and flavour are eliminated.

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