Paprika Oleoresin

Paprika Oleoresin is produced from Capsicum Annuum peppers through solvent extraction. Oleoresin represents the combination of the color and flavor principles of the pepper, with the most important substances concentrated in this liquid. It has an intense characteristic taste and adds a distinctive note to any boilie, stimulating appetite by increasing palatability.

The nutritional value of this ingredient comes from its high carotenoid content, including capsanthin, capsorubin, canthaxanthin, and beta-carotene, which have strong antioxidant properties. Carotenoids are also known as organic pigments, and the red color imparted by paprika to a product is due to their presence. However, this extract, because of its high active substance concentration, can give baits a much darker red hue than paprika in powder form.

Although not widely known, this liquid is successfully used by the largest boilie manufacturers in the UK, particularly as an additive in nutritive liquids, appearing on their ingredient lists, or as a base. The most famous example is the legendary Red Venom, which was based on a blend of liposoluble oleoresins.

This extract comes from the food industry, where various concentrations of oleoresin are measured on the ICU (International Colour Units) scale, ranging from 20,000 to 100,000. The version offered by Baitshop Romania is of premium quality, classified at 100,000 ICU, ensuring an intense color in boilies. This ingredient helps you achieve naturally the exact dark red colour achieved also by using high ammounts of Robin Red.

Recommended dosage:

• 2-5 ml per kg of mix.