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Summary of Evaluations Performed by the
Joint FAO/WHO Expert Committee on Food Additives

PAPRIKA OLEORESIN
INS: 160c
Chemical names: MAJOR FLAVOURING PRINCIPLE: CAPSAICIN: (E)-N-[(4-HYDROXY-3-METHOXYPHENYL)METHYL]-8-METHYL-6-NONENAMIDE; MAJOR COLOURING PRINCIPLES: CAPSANTHIN AND CAPSORUBIN
Synonyms: PAPRIKA EXTRACT; OLEORESIN OF PAPRIKA
Functional class: FOOD COLOUR; FLAVOURING AGENT
Colour class: CAROTENOID
Latest evaluation: 2000
ADI: ACCEPTABLE
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
Specifications: COMPENDIUM ADDENDUM 10/FNP 52 Add.10/34 (METALS LIMITS) (2002)
Tox monograph: FAS 70.39/NMRS 48A-JECFA 14/60 (1970)
Previous status: 1989, TRS 789-JECFA 35/23, FNP 49-JECFA 35/52 (COMPENDIUM/1035), FAS 70.39/NMRS 48A-JECFA 14/60 (1970). NO ADI ALLOCATED (SELF-LIMITING AS A SPICE EXTRACT). NO. R
1987, FNP 38-JECFA 31/173. R
1984, FNP 31/1-JECFA 28/105. R
1981, FNP 19-JECFA 25/148. R
1970, NMRS 48/TRS 462-JECFA 14/23, FAS 70.40/NMRS 48B-JECFA 14/25, FAS 70.39/NMRS 48A-JECFA 14/60. USE OF THE OLEORESIN IS SELF-LIMITING AS A SPICE AND OBVIATES THE NEED FOR AN ADI. LGMP. N
 
9 Mar 03    




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       Toxicological Abbreviations