Contact Us
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
© 2025 Alchemist Worldwide Ltd, All Right Reserved
Product Name: Paprika Oleoresin
Chemical Family: Plant Extract
CAS Number: 84625-29-6
Use: Food coloring, flavoring agent, cosmetic and pharmaceutical applications
Manufacturer: Contact supplier for details
Emergency Contact: Local emergency services / supplier contact listed on label
Classification: Not classified as hazardous according to GHS
Physical State: Viscous liquid or paste
Color: Deep red to orange-red
Odor: Mild, pungent, characteristic of paprika
Major Hazards: May cause irritation to skin, eyes, or respiratory system on prolonged contact; flammable in presence of heat or open flame
Pictograms: None required under normal conditions, but standard good lab practices recommended
Active Ingredient: Paprika Oleoresin (Capsicum annuum extract) 98-100%
Solvents (if present): Vegetable oil (typically sunflower or soybean, up to 2%)
Major Components: Capsanthin, capsorubin, carotenoids, minor flavor compounds
Impurities: Trace water, residual plant materials; no known hazardous contaminants
Eye Contact: Rinse eyes gently with clean water for at least fifteen minutes, remove contact lenses if present, seek medical advice if irritation persists
Skin Contact: Wash skin thoroughly with soap and water; remove contaminated clothing and launder before reuse; discontinue exposure if rash or excessive irritation develops
Inhalation: Move exposed person to fresh air, support breathing if needed, seek medical attention if respiratory symptoms last
Ingestion: Rinse mouth, drink water, do not induce vomiting, seek medical care for discomfort or persistent symptoms
Suitable Extinguishing Media: Use dry chemical, foam, carbon dioxide, or water mist
Unsuitable Media: Direct water jet may spread burning oil
Hazardous Combustion Products: Irritating fumes, carbon monoxide, carbon dioxide
Protective Equipment for Firefighters: Wear self-contained breathing apparatus and full protective clothing
Fire and Explosion Hazards: Combustible liquid, keep away from sparks, hot surfaces, and open flames
Personal Precautions: Avoid contact with skin and eyes; ensure good ventilation; use protective gloves
Environmental Precautions: Prevent spillage from entering waterways, soil, or drainage systems
Containment Methods: Confine spill with absorbent material like sand or inert clay, sweep up carefully, and place in suitable disposal container
Cleaning Procedures: Wash spill area with soap and water after material removal; ventilate space
Safe Handling: Wear gloves and goggles when handling large quantities; avoid ingestion, inhalation, or direct skin contact; keep containers tightly closed
Storage Conditions: Store in a cool, dry, well-ventilated area away from direct sunlight and sources of heat or ignition
Container Recommendations: Use food grade, sealed containers for storage; avoid metal containers which might react
Specific Incompatibilities: Strong oxidizers, acids, alkalis
Control Parameters: No occupational exposure limits established for paprika oleoresin; minimize vapor buildup
Engineering Controls: Ensure adequate ventilation in processing or storage areas
Personal Protection: Safety glasses or face shield, nitrile or latex gloves, lab coat or apron, use of fume hood or local exhaust for large-scale operations
Hygiene Measures: Wash hands and exposed skin before eating or drinking, remove contaminated clothing promptly
Appearance: Oily liquid, deep red to reddish-brown
Odor: Strong pungent spice
pH: Not applicable (non-aqueous)
Boiling Point: Approximately 200-240°C (depends on solvent content)
Melting Point: Not applicable
Flash Point: Typically above 180°C
Auto-Ignition Temperature: Above 300°C
Solubility in Water: Insoluble in water, soluble in oils and organic solvents
Density: 0.90 – 1.10 g/cm³
Viscosity: Thick, varies by concentration
Chemical Stability: Stable under recommended storage conditions
Reactivity: Reacts with strong oxidizing agents, may degrade on exposure to strong acids, bases, or high temperatures
Decomposition Products: May release carbon oxides, acrid smoke, volatile organic compounds with strong heating or burning
Conditions to Avoid: High heat, open flame, prolonged exposure to air or sunlight, contact with strong oxidants
Acute Toxicity: Low acute oral and dermal toxicity, LD50 not established in humans
Irritation: Skin and eye irritation possible upon contact; inhalation may cause mild respiratory discomfort
Sensitization: No evidence of significant allergies or sensitizing reactions, but repeated skin contact could provoke irritation
Chronic Exposure: No evidence of carcinogenicity, mutagenicity, or reproductive toxicity based on available data
Medical Conditions Aggravated by Exposure: Asthma, allergies to peppers or related spices
Ecotoxicity: Expected to have low aquatic toxicity at release concentrations, limited toxicity to terrestrial or aquatic organisms
Persistence and Degradability: Biodegradable under typical environmental conditions
Bioaccumulation Potential: Likely low, due to natural origin and rapid breakdown
Mobility in Soil: Immobile, binds to organic matter, insoluble in water
Other Adverse Effects: No significant environmental hazards reported for food-grade products
Waste Management: Dispose of in accordance with local, state, and national regulations; small spills can often be taken up by absorbent and collected as non-hazardous waste
Waste Code: Not regulated as hazardous waste under US EPA or similar international agencies for food-grade material
Recycling/Reuse: Preferred option when possible, but unlikely for contaminated materials
Disposal of Containers: Clean containers thoroughly before disposal or recycling; do not reuse contaminated drums for other substances
UN Number: Not regulated
Proper Shipping Name: Not regulated
Transport Hazard Class: Not classified as dangerous goods
Packing Group: Not applicable
Transport Precautions: Store upright, avoid temperature extremes, keep containers sealed to prevent leakage; check with carrier for additional requirements for bulk shipments
US FDA: Generally Recognized as Safe (GRAS) when used as food coloring
EU Regulations: Approved as food additive E160c under EC standards
OSHA/GHS: Not classified as hazardous
Other Lists: Listed on domestic and international chemical inventories as a food ingredient
Label Requirements: Name, batch number, date of manufacture, and safety information should display clearly; hazard pictograms not required
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
