Paprika oleoresin (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products. It is composed of vegetable oil (often in the range of 97% to 98%), capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids).^[1] It is much milder than capsicum oleoresin, often containing no capsaicin at all.

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Paprika oleoresin

Major chemical components of paprika oleoresin
Names
IUPAC names (3R,3′S,5′R)-3,3′-dihydroxy-β,κ-caroten-6′-one (capsanthin) (3S,5R,3′S,5′R)-3,3′-dihydroxy-κ,κ-carotene-6,6′-dione (capsorubin)
Other names Paprika extract Paprika color
Identifiers
CAS Number	68917-78-2 N
ChEBI	CHEBI:27448 N
ChemSpider	none
E number	E160c (colours)
PubChem CID	11980947
Properties
Chemical formula	C40H56O3 (capsanthin) C40H56O4 (capsorubin)
Molar mass	584.87 g/mol (capsanthin) 600.85 g/mol (capsorubin)
Appearance	Reddish viscous liquid
Solubility in water	Insoluble
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). N verify (what is YN ?) Infobox references

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Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use. Vegetable oil is then added to ensure a uniform color saturation.^[2]

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.^[3] In poultry feed, it is used to deepen the colour of egg yolks.

In the United States, paprika oleoresin is listed as a color additive “exempt from certification”.^[4] In Europe, paprika oleoresin (extract), and the compounds capsanthin and capsorubin are designated by E160c.