E-Code : E160c Paprika is derived from red sweet pepper named Capsicum annuum. Paprika oleoresin is acquired by extracting red sweet peppers by means of solvents. There are basically two different pigments within paprika oleoresin. Capsanthin and capsorubin. Both pigments are fat-soluble and give an intensive orange-red tone as dependent on usage rates. When used with color purposes, paprika extracts also give a spicy-like taste and aroma, so they are also intensively used in appetizers, sauces and seasonings. These pigments are not affected from pH changes and also they are heat-resistant. However they have sensitive structures against oxidation. There is fat-soluble or water-soluble liquid and powder forms of paprika.