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On January 15th, the US FDA, in accordance with the Delaney provisions of the Federal Food, Drug, and Cosmetic Act (FD&C Act), officially revoked the authorization of the artificial color "Red No. 3" (primarily used in candies, cakes, biscuits, frozen desserts, sugar frosting, and icing). This indicates that the United States will completely ban the use of this synthetic red pigment in food, beverages, dietary supplements, and oral medications. The FDA's prohibition of Red No. 3 is not an isolated event; more synthetic pigments may face similar restrictions in the future. Global regulatory scrutiny of synthetic additives is gradually intensifying, and the substitution of natural red pigments will become a significant trend in the food industry.
China is the world's largest producer and consumer of chili peppers and one of the largest global exporters. It holds a dominant position in the international chili pepper industry, providing paprika red natural pigment with a significant advantage in cost-effectiveness and international competitiveness.
Paprika red is a food additive derived from chili pepper (Capsicum annuum L.) peels through processes such as extraction, filtration, concentration, and capsaicin removal. Melting point: 176°C. Soluble in ethanol, readily soluble in vegetable oil, acetone, ether, and chloroform. Slightly insoluble in glycerol. It exhibits excellent emulsifying and dispersing properties, heat resistance, and acid resistance. There is little change within the temperature range of 20 to 70°C. It remains stable under pH conditions ranging from 3 to 12. Oxidants have minimal effects, and reductants have no effect. It possesses strong coloring power, with tones ranging from light yellow to orange-red depending on dilution concentration. It precipitates when encountering aluminum, tin, and lead ions. Through technological advancements, water-soluble or water-dispersing pigments can be produced. It has a maximum absorption peak at 470nm in n-hexane and 460nm in acetone.
The versatility of paprika red makes it particularly suitable for the following three types of food:
Compound seasonings such as hot pot base, chili sauce, curry, and Orleans marinade (food classification number: 12.10), enhanced with paprika red, provide products with a more attractive color, boosting consumer purchasing desire and appetite.
Paprika red can be applied to processed meat products (add seasonings in raw meat ) (Food Classification Number: 08.02.01), cured meat products (such as salted meat, cured meat, salted duck, Chinese ham, sausages) (Food Classification Number: 08.02.02), and cooked meat products (Food Classification Number: 08.03). The alluring rosy color enhances and retains product appeal, meeting consumer visual needs.
In puffed food products (food classification number: 16.06), the addition of paprika red or the use of compound seasonings containing paprika red vividly portrays the "spicy" image, enhancing shelf appeal. Paprika red is widely used in the production of various foods. Specific industry categories and usage amounts of paprika red please refer to the "GB2760 National Food Safety Standard for the Additive Use." For details, please refer to the table below.
For diverse color requirements within different food processing industries, customized food application solutions and technical support can be provided based on customer’s specific food classification numbers.
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