| 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