Paprika Oleoresin is a concentrated paprika extract used to bring rich red-orange color to cured meats, sausages, sauces, marinades, and spice blends. It is especially useful in products like pepperoni, chorizo-style sausage, hot links, snack sticks, smoked sausage, and other cured or cooked meat products where a deeper, more consistent paprika color is desired.
This is not a dry paprika powder. Paprika Oleoresin is a concentrated liquid color extract, meaning a very small amount goes a long way. It can help boost the finished appearance of cured meat products without adding a large amount of dry spice powder that may affect bind, texture, or slicing quality.
Our Paprika Oleoresin is 100,000 CU, making it a strong, professional-grade color ingredient for serious sausage makers, salami makers, and small processors looking for a classic pepperoni-style red color.
Usage Information
One, 4 oz vial of Paprika Oleoresin will season 250-500 lbs of meat, depending on your use percent.
For pepperoni-style sausage and similar cured meat products:
Use up to 0.10% of the green meat weight (we recommend this percentage to replicate the color you see in stores)
For a lighter color boost, start lower:
0.025%–0.05% of the green meat weight
Because this product is concentrated, it is best to start small, mix thoroughly, and adjust in future batches based on the finished color you want.
How to Use
Paprika Oleoresin should be dispersed evenly before or during mixing. Since it is highly concentrated and oil-soluble, it can be helpful to pre-mix it into a small amount of oil, melted fat, or liquid from your formulation before adding it to the meat block.
For sausage and cured meat applications, add it during mixing so it has time to distribute evenly throughout the meat and fat. Uneven mixing may create streaking or concentrated red spots in the finished product.
Important Handling Notes
Paprika Oleoresin is a powerful natural color ingredient and can stain hands, clothing, countertops, tools, and packaging. Wear gloves and handle carefully.
This product is used for color enhancement and does not replace paprika powder, seasoning, salt, cure, starter culture, or a validated meat-processing procedure.
Store tightly sealed in a cool, dry place away from direct light and excessive heat. Mix well before use if any natural settling occurs.
Product Strength: 100,000 CU
Common Use: Color enhancement for cured meats, sausage, sauces, marinades, and spice blends
Suggested Pepperoni Use: Up to 0.10% of green meat weight
