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 • Sweet paprika extraction
Sweet Paprika
Capsicum annuum L.
Turn dried sweet paprika into a vivid, food-grade colour oleoresin with COMERG equipment. Our cold, room-temperature, low-pressure process draws out the deep red carotenoids, capsanthin and capsorubin, with the mild, sweet flavour of the fruit and none of the heat, so the colour stays rich and true.
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Sweet red colour
The fruit
All the colour, none of the heat
Sweet paprika is the dried fruit of mild Capsicum annuum varieties, the same species as hot paprika but bred with almost no capsaicin. What stays is the colour, a deep red built from the carotenoid pigments capsanthin and capsorubin, and a gentle, sweet, faintly smoky flavour.
That makes it the go-to natural red for food. The fruits are milled and processed cold, so the pigments come through vivid and the sweet character is never cooked out. Nothing is added.
Raw material
Botanical nameCapsicum annuum L.
FamilySolanaceae
Plant partFruits
ConditionDried, ground
OriginBulgaria
AvailabilityAll year
The extract
What the process delivers
Run on COMERG equipment, sweet paprika yields a standardised, high-strength colour oleoresin, batch after batch. Because the extraction is cold and solvent-light, with no high heat, the red carotenoids carry straight through, and the antioxidant strength of this grade is exceptional. The figures below are typical of a standardised BSPe-75.1 grade.
≥75%Volatile oil v/w
Sweet redCarotenoid colour
0.012DPPH IC50 mg/ml
<25 °CExtraction temp
<0.1g/kg solvent residue
~32 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 sweet character.
1
Pressurised R134a flooding
Non-toxic liquefied R134a gas is introduced to the milled sweet 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 and the fruit's natural oils, drawing them out together while the heat-sensitive red 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 sweet paprika oleoresin, with under 0.1 g/kg residue.
The colour
What gives sweet paprika its red
Sweet paprika's value is its colour, and that colour is a family of natural carotenoid pigments concentrated in the fruit's skin. These are not volatile compounds, so they sit in the pigment and oil fraction of the oleoresin rather than in a GC-MS aroma profile.
CapsanthinThe dominant redThe main red pigment of ripe paprika and the single biggest contributor to the deep colour.
CapsorubinDeep red partnerThe second key red carotenoid, working with capsanthin to set the rich, true-red hue.
Beta-caroteneWarm orangeA yellow-orange carotenoid that balances the reds and adds warmth to the final tone.
ZeaxanthinGolden noteOne of several yellow xanthophylls present, fine-tuning the red-to-yellow ratio.
The balance of red to yellow pigments sets the exact shade. A per-batch colour and carotenoid analysis is available on request.
Specification
BSPe-75.1 at a glance
Identity & origin
Botanical nameCapsicum annuum L.
Plant partFruits
OriginBulgaria
Product codeBSPe-75.1
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 ≈ 30-35 kg fruit
Physical
AppearanceRed clear oily liquid
Volatile oil75-85% v/w (ASTA)
INCI nameCapsicum Annuum Extract
Density1037 g/l
Refractive index1.5213
Acid value41.8 mg KOH/g
Solubility & output
In oilsFully soluble
In 40% alcoholPartial
In waterInsoluble
Flash point> 100 °C
ContainerLined aluminium bottle
Shelf life2 years
Why sweet paprika, why cold
A vivid colour, captured whole
A concentrated fruit
Capsicum annuum, Bulgaria
Plant partFruits, milled
Fruit per kg extract~30-35 kg
Colour pigmentsCapsanthin, capsorubin
AntioxidantDPPH IC50 0.012 mg/ml
Captured cold
Versus heated solvent extraction
Red colourStays vivid
Sweet flavourCarried through
Process temperature< 25 °C
CarotenoidsProtected
Applications
What you can make
Natural food colour
Sauces & dressings
Cheese & dairy
Meat & snacks
Cosmetics
Natural antioxidant
The extract can be taken concentrated or diluted in vegetable oil to reach the exact colour your product needs. Typical filling rates for the concentrated extract in food are 5 to 600 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 is the product.
Room temperatureR134a aerosol extraction works cold and at low pressure, so the heat-sensitive red carotenoids are never faded.
Keeps colour and sweetnessThe carotenoid pigments and the mild, sweet flavour come through together, for a true, natural paprika colour.
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 sweet 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 |
| Sweet flavour | 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 sweet 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 sweet paprika oleoresin BSPe-75.1.
Download PDF
Questions
Sweet paprika extraction, explained
A 100% natural sweet paprika oleoresin, product code BSPe-75.1. It is a vivid red colour extract carrying the carotenoid pigments and the mild, sweet flavour of the fruit, with no additives and no real heat.
Both are Capsicum annuum, but sweet paprika comes from mild varieties with almost no capsaicin. You get the deep red colour and a gentle sweet flavour without the pungent heat.
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.
Sweet paprika is valued for colour, not aroma chemistry, so a volatile GC-MS profile is not determined for this grade. The pigments that matter, capsanthin and capsorubin, sit in the colour and oil fraction. A per-batch colour and carotenoid analysis is available on request.
Roughly 1 kg of extract represents around 30 to 35 kg of dried, milled sweet paprika fruit.
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.
Set up your paprika colour 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 sweet 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 17–25 of 25 results
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