5L Fully Automated Compound Remediation System
A bench-scale system that refines a finished botanical extract, selectively removing unwanted constituents at room temperature while preserving the aromatics and actives.
COMERG • Hot paprika extraction
Hot Paprika
Capsicum annuum L.
Turn dried hot paprika into a vivid, food-grade oleoresin with COMERG equipment. Our cold, room-temperature, low-pressure process captures the deep red carotenoids that give paprika its colour, capsanthin and capsorubin, along with its natural warmth, without the heat that fades the pigment.
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Natural red colour
The spice
Colour and heat in one fruit
Hot paprika is the dried fruit of Capsicum annuum, prized for two things at once. Its vivid red comes from the carotenoid pigments capsanthin and capsorubin, while the warmth comes from capsaicin. Together they make paprika a natural colour and seasoning that is hard to match with anything synthetic.
The fruits are milled and processed cold, so the finished oleoresin keeps both the deep red colour and the natural heat. Nothing is added, and the pigments stay vivid because they are never cooked.
Raw material
Botanical nameCapsicum annuum L.
FamilySolanaceae
Plant partFruits
ConditionDried, ground
OriginBulgaria
AvailabilityAll year
The extract
What the process delivers
Run on COMERG equipment, hot paprika yields a standardised, deep-red oleoresin, batch after batch. Because the extraction is cold and solvent-light, with no high heat, the colour and warmth carry straight through to the finished oil. The figures below are typical of a standardised BHPa-15.1 grade.
≥15%Volatile oil v/w
Deep redCarotenoid colour
4.85DPPH IC50 mg/ml
<25 °CExtraction temp
<0.1g/kg solvent residue
~50 kgFruit per kg extract
The method
Cold extraction, in three steps
No heat, no leftover solvent. This is what happens inside a COMERG aerosol system, and why the oleoresin keeps its vivid colour and warmth.
1
Pressurised R134a flooding
Non-toxic liquefied R134a gas is introduced to the milled paprika at controlled, low pressure. There is no heat, the cycle begins and stays at room temperature.
2
Selective pigment dissolution
The liquid gas gently dissolves the carotenoid pigments, the capsaicin and the fruit's oils, drawing them out together while the heat-sensitive colour stays vivid.
3
Recovery and pure oleoresin
The R134a is fully recovered and recycled in a closed loop. What is left is a concentrated red paprika oleoresin, with under 0.1 g/kg residue.
Extract fingerprint
The compound breakdown
Beyond the colour pigments, the volatile and lipid fraction identified by GC-MS is led by fatty esters of the fruit's natural oil. Principal constituents above 1%.
0%10%20%25%+
The red colour comes from carotenoids (capsanthin, capsorubin), which sit in the wax and pigment fraction. Per-batch GC-MS report available on request.
Specification
BHPa-15.1 at a glance
Identity & origin
Botanical nameCapsicum annuum L.
Plant partFruits
OriginBulgaria
Product codeBHPa-15.1
CAS No.84625-29-6
EINECS No.283-403-6
Production
MethodLiquefied-gas extraction
TemperatureBelow 25 °C
SolventFood-grade (Dir. 97/60/EC)
Solvent residue< 0.1 g/kg
StandardisationDeclared volatile oil
Concentration1 kg ≈ 40-60 kg fruit
Physical
AppearanceRed-brown oily liquid
Volatile oil15-20% v/w (ASTA)
INCI nameCapsicum Annuum Extract
Density930 g/l
Refractive index1.4742
Acid value63.6 mg KOH/g
Solubility & output
In oilsFully soluble
In 40% alcoholPartial
In waterInsoluble
Flash point> 100 °C
ContainerLined aluminium bottle
Shelf life2 years
Why paprika, why cold
A vivid colour, captured whole
A concentrated fruit
Capsicum annuum, Bulgaria
Plant partFruits, milled
Fruit per kg extract~40-60 kg
Colour pigmentsCapsanthin, capsorubin
AntioxidantDPPH IC50 4.85 mg/ml
Captured cold
Versus heated solvent extraction
Red colourStays vivid
Capsaicin warmthCarried through
Process temperature< 25 °C
CarotenoidsProtected
Applications
What you can make
Natural food colour
Meat & sausage
Snacks & seasonings
Sauces & dressings
Cosmetics
Pharmaceutical
The extract can be taken concentrated or diluted in vegetable oil to suit the colour and heat your product needs. Typical filling rates for the concentrated extract in food are 10 to 300 mg per kilogram of product.
Why the COMERG line
Built for colour extracts like paprika
A vivid, stable colour is not an accident of the fruit alone, it is what the right equipment makes repeatable. Our line is engineered around the things that matter when pigment and heat both need protecting.
Room temperatureR134a aerosol extraction works cold and at low pressure, so the heat-sensitive red carotenoids are never faded.
Keeps colour and heatBoth the carotenoid pigments and the capsaicin come through together, giving a true paprika colour and warmth.
Fully automatedClosed-loop systems run the cycle for you, so results stay consistent and one operator can handle the line.
Clean and solvent-lightSolvent residue stays below 0.1 g/kg, far cleaner than hexane oleoresin, and the R134a is fully recovered.
Scales with youFrom a 10 l pilot unit to 2000 l production, the same method grows from R&D batches to full output.
EconomicalIt uses around 85% less energy than solvent methods and needs no special hazardous-location facility.
Why it wins
Compared to the alternatives
Against hexane solvent and CO2, cold R134a extraction gives a vivid paprika oleoresin with a clean residue profile and protected colour.
| Feature | COMERG R134a | Solvent (hexane) | CO₂ supercritical | Steam distillation |
|---|---|---|---|---|
| Process temperature | < 25 °C (room temp) | 50-70 °C | 31-80 °C | 100-150 °C |
| Colour preservation | Vivid, protected | Good | Good | Faded |
| Capsaicin warmth | Carried through | Carried through | Carried through | Largely lost |
| Carotenoid recovery | High | High | Good | Low |
| Solvent residue | < 0.1 g/kg | Needs post-purge | None | None |
| Energy use | 85% less vs solvent | Medium-high | Very high | High |
| Special facility | Not required | Required | High-pressure safety | Not required |
From fruit to oleoresin
The machines for paprika
A complete COMERG line takes paprika from raw fruit to a finished oleoresin. These are the core stages, each available as standalone equipment.
Aerosol extraction
The heart of the line. Liquefied-gas systems that pull paprika oleoresin cold, below 25 °C, from 10 l pilot units up to 2000 l.
Room temp • vivid colourView system
Conveyor dryer
Dries the paprika fruit to even, low moisture before milling, so each batch of oleoresin draws cleanly and keeps a consistent colour.
Prep stageView machine
The complete colour line
From a 10 l pilot system to industrial 2000 l lines, the same cold process scales with your volume.
10 l - 2000 lBrowse all equipment
Product specificationFull composition, properties, packaging and handling for hot paprika oleoresin BHPa-15.1.
Download PDF
Questions
Paprika extraction, explained
A 100% natural hot paprika oleoresin, product code BHPa-15.1. It is a deep red extract carrying the carotenoid colour and natural capsaicin warmth of the fruit, with no additives.
Liquefied food-grade gas extraction at room temperature, below 25 °C, and low pressure. Because there is no high heat, the colour pigments stay vivid and solvent residue stays below 0.1 g/kg.
Paprika's value is its red colour and its warmth, and the carotenoid pigments fade with heat. Cold R134a extraction protects the colour and carries the capsaicin through, without the hexane residue of traditional oleoresin.
Roughly 1 kg of extract represents around 40 to 60 kg of dried, milled paprika fruit.
Yes. The same cold process runs from a 10 l pilot unit to 2000 l production systems, so you can start small and grow without changing method.
It is produced with a food-grade solvent per Directive 97/60/EC. It is a raw material for formulation, not intended for direct consumption or undiluted topical use, and users are responsible for compliance with applicable legislation.
Yes. A per-batch GC-MS analysis is available on request, and a Safety Data Sheet per 2006/1907/EC is supplied with the product.
Set up your paprika line
Tell us your throughput and target colour. We will recommend the right system, share a yield estimate for your paprika fruit, and reply with pricing and lead time, usually within 48 hours.
COMERG extracts are raw materials for product formulation. They are not intended for direct consumption or for undiluted topical application in cosmetics, perfumery or aromatherapy. This information is provided to the best of our knowledge and is not a substitute for prior testing of suitability for the intended use. Keep away from children.
The paprika line
Equipment for processing paprika
The machines below make up the paprika line, the equipment that takes the fruit through to a finished oleoresin. Request a quote on any unit and we will reply with pricing and lead time.
Showing 17–26 of 26 results
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EtOH Fully Automated Ethanol Extraction System
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Gas Chromatography Analysis System
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Mold & Yeast Remediation System
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SHW 120L Subcritical Hot Water Extraction System
A solvent-free 120L production system that extracts polar, water-soluble compounds with pressurised hot water, delivering both a concentrated extract and an aromatic water.
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SHW 60L Subcritical Hot Water Extraction System
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Stick & Seed Separation System
A sifting and air-separation line that sorts dried botanical biomass into three clean fractions – flower and leaf, stalk, and seed – ready for extraction or sale.