Paprika oleoresin

Ko te paprika oleoresin (e mohiotia ana ko te tangohanga paprika me te paprika oleoresin) he tangohanga hinu-wairewa mai i nga hua o te Capsicum annuum, te Capsicum frutescens ranei, a ko te nuinga o te whakamahi hei karaehe me te kai reka ranei. I te mea he tae maori me te toenga whakarewa e rite ana ki te ture, ka whakamahia nuitia te paprika oleoresin i roto i te umanga kai.

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Whakataki Hua

Ko te paprika oleoresin whakarewa hinu mai i te 20,000-160,000CU. Ahakoa ko te paprika oleoresin wairewa te wai kaore e neke ake i te 60,000 CU te tikanga. A ko te kete ko te 900kg IBC, 200kg pahū maitai, me te kete hokohoko rite 5kg ranei 1kg pounamu kirihou.

Read More About oleoresin capsicum in food

Foods colored with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets, ketchup, soups, fish fingers, chips, pastries, fries, dressings, seasonings, jellies, bacon, ham, ribs, and among other foods even cod fillets. In poultry feed, it is used to deepen the colour of egg yolks.

Whakamahi Hua

In the United States, paprika oleoresin is listed as a color additive “exempt from certification”. In Europe, paprika oleoresin (extract), and the compounds capsanthin and capsorubin are designated by E160c.
I te mea he tae maori, he mea rongonui hei taapiri kai

Ko ta tatou paprika oleoresin me te taapiri ZERO kei te hoko wera ki Uropi, Korea ki te Tonga, Malaysia, Russia, India me etahi atu. Kei te waatea nga tiwhikete ISO, HACCP, HALAL me KOSHER.

Mena kei te pirangi koe ki a maatau hua, ka taea e koe te kowhiri ki te waiho i o korero ki konei, a ka tata tonu te korero ki a koe.