OLEORESIN OF PAPRIKA

Overview

Chemical Names
Major flavouring principle: Capsaicin: (e)-n-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide; Major colouring principles: Capsanthin and capsorubin
Synonyms
Paprika extract; Oleoresin of paprika
INS
160c(i)
Functional Class
Flavouring Agent
FLAVOURING_AGENTFood Additives
COLOUR
INS matches
160c(i)

Evaluations

Evaluation year: 2000

ADI:
No safety concern at current levels of intake when used as a flavouring agent

Comments:
At its fifty-fifth meeting (2000), the Committee did not evaluate paprika oleoresin. The opinion that paprika oleoresin is acceptable as a spice was based on the report of the fourteenth meeting (1970), which stated that such use is self-limiting and obviates the need for an ADI.
Report: 
TRS 901-JECFA 55/8
Tox Monograph: 
FAS 70.39/NMRS 48A-JECFA 14/60 (1970)
Specification: 
FAO Combined Compendium of Food Additive Specifications
Previous Years:
1989, TRS 789-JECFA 35/23, FNP 49-JECFA 35/52 (COMPENDIUM/1035), FAS 70.39/NMRS 48A-JECFA 14/60 (1970). NO ADI ALLOCATED (SELF-LIMITING AS A SPICE EXTRACT). NO. R 1987, FNP 38-JECFA 31/173. R 1984, FNP 31/1-JECFA 28/105. R 1981, FNP 19-JECFA 25/148. R
1989, TRS 789-JECFA 35/23, FNP 49-JECFA 35/52 (COMPENDIUM/1035), FAS 70.39/NMRS 48A-JECFA 14/60 (1970). NO ADI ALLOCATED (SELF-LIMITING AS A SPICE EXTRACT). NO. R 1987, FNP 38-JECFA 31/173. R 1984, FNP 31/1-JECFA 28/105. R 1981, FNP 19-JECFA 25/148. R