Extraction of sweet and hot pepper and paprika oleoresin II. Hazards and critical control points and commercial requirements

Abstract

This paper reviews the hazards analysis and critical control points (HACCP) for the conventional extraction of paprika oleoresin, a product with potential to be produced in Africa and South America. These points include the toxicological, fire and explosion risks of the solvents, the temperature for miscella stripping, the risk of oxidations, isomerization and contaminant concentration in the oleoresin. Legal regulations in US and EU are also discussed, as well as some technical requirements and commercial and demand characteristics of the oleoresin.

Keywords

• carotenoid isomerization
• color
• food processing
• haccp
• paprika
• hexane