Sourcing and specification overview
Supercritical carbon dioxide extraction from Capsicum annuum fruits yields an oily liquid free of solvent residues. CO2 Extracts retain carotenoids and fatty acids in a stable form. The material originates from England and is packed in 5 g units suitable for pilot batches and laboratory evaluation by supplement and cosmetic manufacturers.
Technical characteristics and solubility
The extract meets 100 percent natural criteria with no added impurities. INCI name: Paprika (Capsicum annuum) CO2 Extract. It dissolves readily in lipid phases and remains stable until December 2028 when kept in a cool dark place in tightly closed containers.
Role in dietary supplements and food manufacturing
Food factories and dietary supplement producers worldwide source this concentrate as a natural colorant and flavor component for sauces, snacks, seasonings and processed meats. Both private formulators and industrial plants purchase it in wholesale and retail quantities for functional foods and supplement formulations. Paprika CO2 Extract 100 g supports scale-up from laboratory to production volumes.
Formulation guidance for cosmetic laboratories
Cosmetic labs incorporate the extract at 0,01-0,5 percent in body massage gels, toners and hair strengthening lotions. Typical ranges include 0,05-0,15 percent in anti-cellulite preparations and 0,1-0,2 percent as an antioxidant booster. Botanical Extracts integrate easily with other lipid-soluble CO2 materials.
Example formulation for a lipid serum
A simple lipid serum contains 0,1 percent paprika CO2 extract, 2 percent rosehip CO2 extract, 0,5 percent tocopherol and 97,4 percent carrier oil. All components are combined at 35-40 degrees Celsius under gentle stirring until homogeneous, then filled into airtight containers.
Storage recommendations for bulk buyers
Store away from light and heat to preserve pigment integrity. The 5 g pack is convenient for initial trials before ordering larger quantities for continuous production.
Frequently asked questions
What is the recommended phase for addition?
Add to the lipid phase at temperatures below 45 degrees Celsius to maintain color intensity and active compound stability.
Can the extract be used in confectionery coatings?
Yes, it serves as a natural color source in fat-based confectionery and snack coatings when tested for migration and heat stability.
How does it behave in multi-extract complexes?
It blends with rosehip, yarrow and dill CO2 extracts to create balanced botanical complexes for cosmetic and supplement use.
Is documentation available for regulatory compliance?
Current documents for this product are listed in the «Documents» block of the product card.