PAPRIKA OLEORESIN
General Information
| Synonyms: | OLEORESIN OF PAPRIKA |
| Chemical Names: | MAJOR FLAVOURING PRINCIPLE: CAPSAICIN: (E)-N-[(4-HYDROXY-3-METHOXYPHENYL)METHYL]-8-METHYL-6-NONENAMIDE; MAJOR COLOURING PRINCIPLES: CAPSANTHIN AND CAPSORUBIN |
| INS: | 160c(i) |
| Functional Class: |
Flavouring Agent FLAVOURING_AGENT Food Additives COLOUR |
From apps.who.int
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: | COMPENDIUM ADDENDUM 10/FNP 52 Add.10/34 (METALS LIMITS) (2002). R; FAO JECFA Monographs 1 vol.3/3 |
From apps.who.int