Figure 2. The carotenoids of paprika (capsanthin and capsorubin), saffron (crocetin and crocin), and annatto (bixin, transbixin, norbixin, and C17 yellow pigment).

followed by removal of the solvent. Preparations can also be made by extraction with a vegetable oil to provide an oil-soluble colorant. Paprika and paprika oleoresin add both color and flavor to a product; thus, the applications are usually limited to products in which both characteristics are desirable. For example, the recent rise in demand for tomato products in the form of pizza, salsa, and so on has increased the demand for paprika. Most of the spice extract used in Europe is used to flavor meat products, soups, and sauces. Smaller quantities are used in salad dressings, snacks, processed cheese, confectionery, and baked goods.

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