Kalsec - Paprika Color

Batter, Breadings, Cracker Meal, Crumbs, Rusk and Coatings
Oleoresin Paprika is incorporated to provide a rich golden-orange to brown-orange color to coatings applied to meats, potatoes, and vegetables. Generally, oleoresins are pre-coated on salt or a small portion of flour or other dry ingredients. The pre-coated blend is incorporated into the other dry ingredients in a ribbon or comparable blender. The ultimate hue and intensity is dependent on processing factors such as mixing time, blending technique, baking times, and temperatures. Other factors equally important to hue development are moisture levels, particle size of the dry ingredients, addition rate of paprika, the color originating from the other ingredients, and the ratio of dry and liquid ingredients. Production and storage of these food products lead to severe oxidative stresses on the paprika pigments. We strongly recommend the use of Durabrite® Aquaresin® Paprika or Durabrite® Oleoresin Paprika for these applications.

Dressings and Sauces
Oleoresin Paprika and Aquaresin® Paprika are commonly used to color pourable and spoonable sauces and dressings. Oleoresin Paprika is suggested for use in high fat products. Aquaresin® Paprika is more versatile because of its excellent water dispersibility. It may be easily incorporated directly into emulsions or into the aqueous phase prior to producing the emulsion. 40,000 color value paprika used at 0.02% to 0.05% produces light yellow to peach colors. Higher levels such as 0.1% to 0.2% are used to develop the flavor and rich orange color typical of French dressing. The hue and intensity of color achieved is dependent not only on the addition rate, but also on the size of emulsified liquid miscelles and relative concentrations of oleoresins in each of the phases. Aquaresin® Paprika has superior coloring ability because the paprika pigments are dispersed in both the oil and water phases of dressings.

Marinades
Marinades can be colored with Aquaresin® Paprika to provide a pleasing red-orange hue to meat dishes. Aquaresin® Paprika at a rate of 0.1% to 1.0% can be incorporated directly into liquid marinades. To facilitate incorporation a 1:10 predispersion (Aquaresin® Paprika : water) is suggested. Dry marinades can be colored with 0.1% to 1.0% by blending the liquid paprika into the dry ingredients with a ribbon or comparable blender.

Process Cheese
Oleoresin Paprika is a common ingredient used to color process cheese and cheese sauces. 40,000 paprika at a rate of 0.06% to 0.1% will produce a rich orange hue. We recommend the use of our stabilized Oleoresin Paprika, code: 02-040-07, for individually wrapped slices and sauces packaged in clear jars. Aquaresin® products are available for low- and no- fat systems. Paprika is often used in combination with one or more of the following pigments: B-Carotene, annatto, and turmeric. The addition of these pigments modifies the hue to a more yellow-orange shade. Proprietary blends are available. For details, please refer to the [insert link to pub #0002's section here] section.

Meat Products

Emulsions
Oleoresin or Aquaresin® Paprika can be used in frankfurters, hot dogs, bologna, and other emulsified processed meats. These products, which consist of an emulsion of meat protein, water, and fat, typically use low rates of paprika such as 0.01% to 0.03% of 40,000. Methods of addition include adding the Oleoresin or Aquaresin® Paprika directly to the chopper bowl or after plating on salt with other spice oleoresins.

Dry and Semi-Dry Sausage
Oleoresin Paprika is a standard ingredient in highly colored dry sausage such as pepperoni and chorizo. Typical usage rates of 0.07% to 0.09% of 80,000 based on green meat weight will result in brightly colored pepperoni. Duralox® flavor blends which incorporate paprika, oxidation inhibiting ingredients, and flavors are a popular alternative to the use of plated oleoresins. Please refer to the [insert link to pub #0011's section here] section for more information.

Toppings for Snacks and Crisps
Many barbecue, nacho, cheese, and other flavor blends which are applied to snacks and crisps are colored with paprika. Usage rates vary greatly depending on desired color intensity. Levels such as 0.2% to 0.5% of 40,000 will produce yellow-orange cheese type hues. Rates of 1% to 2% would be required for a barbeque appearance.