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Paprika Powder — Premium Grade Specification

Product Identification

Product Information
Product Name Paprika Powder Premium Grade
Product Code PP-PREM-001
Grade Premium
Product Form Ground powder — fine grind
Botanical Source Capsicum annuum L. (selected red-ripe varieties)
Intended Market EU, US, Japan, high-end food manufacturing
Regulatory Status Food-grade, GRAS 21 CFR 182.10
HS Code 0904.22.00 (crushed/ground Capsicum)
Country of Origin China (Xinjiang / Shandong), optionally Spain or Peru

Description: Premium Grade paprika powder is produced exclusively from fully ripened, deep-red Capsicum annuum L. pods. The pods are selected for uniform color development, deseeded, dried under controlled conditions, and milled to a fine (40 mesh) powder. This grade delivers a rich red hue (ASTA 160–200) with a mild, sweet flavor profile ideal for top-tier food manufacturing, retail seasoning blends, and applications where visual appeal and consistent color are critical. No anti-caking agents, flow aids, or artificial colorants are added.

Physical Specifications

Parameter Specification Method Reference
ASTA Color Value 160–200 ASTA 20.1 (Spectrophotometric, 460 nm)
Moisture Content ≤10.0% w/w LOD at 105°C / AOAC 945.39
Particle Size ≥95% through 40 mesh (420 µm) Sieve analysis — ISO 2591-1
Bulk Density (loose) 0.40–0.60 g/mL ASTM D7481 / In-house method
Bulk Density (tapped) 0.55–0.75 g/mL ASTM D7481 / In-house method
Extraneous Matter ≤0.5% w/w Visual / Manual separation — ASTA 20.1 ref
Appearance Bright red powder, free-flowing, uniform Visual inspection under natural daylight
Odor & Flavor Characteristic sweet paprika, fresh, no off-notes Sensory panel evaluation

Chemical Specifications

Parameter Specification Method Reference
Pungency (Scoville Heat Units) ≤500 SHU HPLC — AOAC 995.14 / ISO 7543-1
Total Ash ≤8.0% w/w AOAC 923.03 (525°C)
Acid-Insoluble Ash ≤1.0% w/w AOAC 941.03
Volatile Oil ≥0.2 mL/100 g (typical) AOAC 962.17 (Clevenger)
Capsanthin (color pigment, typical) ≥120 mg/100 g HPLC — in-house method

Heavy Metals (Market-Specific Limits)

Element EU Limit US FDA Limit China GB 2762 Limit Unit
Lead (Pb) ≤3.0 ≤3.0 ≤3.0 ppm (mg/kg)
Cadmium (Cd) ≤0.3 ≤0.5 ≤0.5 ppm (mg/kg)
Arsenic (As) ≤1.0 ≤1.0 ≤1.0 ppm (mg/kg)
Mercury (Hg) ≤0.1 ≤0.1 ≤0.1 ppm (mg/kg)
Method ICP-MS (EN 15763) ICP-MS (FDA 4.1) ICP-MS (GB 5009.268)

Note: Dinweys standard targets the strictest limits (EU) for Premium-grade products. All limits are tested per batch.

Pesticide Residues

Market Standard Method
EU Regulation (EC) No 396/2005 — fully compliant GC-MS/MS — EN 15662 (QuEChERS)
US 40 CFR Part 180 — EPA tolerances GC-MS/MS — FDA PAM
China GB 2763 — limits per spice category GC-MS/MS — GB 23200.113

Note: Premium Grade is guaranteed EU MRL compliant as the default standard. Custom MRL regimes (US, Japan, Korea) available upon request.

Microbiological Specifications

Parameter EU / US Standard China Standard Test Method
Salmonella spp. Negative / 25 g Negative / 25 g ISO 6579-1 / GB 4789.4
Escherichia coli <10 CFU/g <10 CFU/g ISO 16649-2 / GB 4789.38
Yeast & Mold <1,000 CFU/g <1,000 CFU/g ISO 21527-1 / GB 4789.15
Aerobic Plate Count (APC) <100,000 CFU/g <10,000 CFU/g (CN) ISO 4833-1 / GB 4789.2
Enterobacteriaceae <1,000 CFU/g <1,000 CFU/g ISO 21528-2
Bacillus cereus <100 CFU/g <100 CFU/g ISO 7932
Staphylococcus aureus <100 CFU/g <100 CFU/g ISO 6888-1
Coliforms <100 CFU/g — ISO 4832
Listeria monocytogenes Negative / 25 g — ISO 11290-1

Note: Premium Grade tested to the more stringent standard at the time of release (EU/US by default; China limits upon request).

Application Notes

Premium Grade paprika powder (ASTA 160–200) is formulated for applications where color impact, visual appeal, and clean flavor are paramount.

Application Segment Suitability Notes
Premium retail seasoning blends ★★★★★ Ideal color and sweet flavor for consumer-facing products
Snack seasonings (potato chips, extruded snacks) ★★★★★ High color retention post-extrusion
Sauces & condiments ★★★★★ Blends without clumping; consistent red hue
Processed meats (sausages, marinades) ★★★★☆ Good; superior color to Superior grade
Dry rubs & spice blends ★★★★★ Fine grind ensures even distribution
Ready meals & soups ★★★★☆ Color stable through retort processes
Oleoresin extraction ★★★☆☆ Adequate; Special grade preferred for max yield
Baked goods & doughs ★★★☆☆ Moderate heat sensitivity; use encapsulated if above 180°C

Best For: Premium retail labels, top-tier foodservice seasoning blends, applications where product color is a primary purchase driver.

Processing Recommendations

Milling & Sieving

Premium Grade is milled through 40 mesh screens. For finer grinds (60–80 mesh), custom toll-milling can be arranged — note that increasing mesh may reduce bulk density and slightly affect flowability.

Blending Guidelines

  • Blending with other spices: Premium Grade blends uniformly with granulated garlic, onion powder, black pepper, and oregano. Use a ribbon or V-blender; recommend 10–15 minutes at 20–30 RPM.
  • Blending with salt/sugar: Add paprika powder last to avoid moisture absorption from hydroscopic ingredients.
  • Color enhancement: Blending with a small percentage (5–10%) of Special Grade (ASTA 200+) paprika powder can push the blend's color value to ASTA 180+.

Dosing Recommendations

  • Sauces & soups: 0.5–2.0% w/w of total formulation for desired red hue.
  • Snack coatings: 3–8% w/w of seasoning blend.
  • Dry rubs: 15–40% w/w of rub formulation.

Stability Consideration

Paprika powder is heat- and light-sensitive. For processes exceeding 120°C surface temperature, consider post-cooking application or use of encapsulated paprika oleoresin for color stability.

Packaging & Logistics

Standard Packaging

Parameter Specification
Primary Pack 25 kg multi-layer kraft paper bag with internal food-grade PE liner (25 µm thickness)
Alternative Pack 1 20 kg corrugated carton with PE liner (for retail re-pack distribution)
Alternative Pack 2 10 kg aluminum foil vacuum bag (for extended shelf life to 18 months)
Alternative Pack 3 1 kg / 500 g retail-ready stand-up pouches (gas-flushed N₂)
Palletization 40 bags (1,000 kg net) per standard pallet (1200 × 1000 × 1200 mm); stretch-wrapped with corner protectors
Pallet Weight ~1,040 kg gross (bags + pallet + wrap)
Container Loading (20 ft FCL) 20 pallets = ~20 MT net / ~21 MT gross
Container Loading (40 ft FCL) 40 pallets = ~40 MT net / ~42 MT gross
Container Liner Optional food-grade PE liner for bulk shipment
Desiccant Recommended: 6–12 silica gel sachets per 20 ft container, placed in air flow path

Shipping Conditions

  • Reefer container recommended for shipments exceeding 30 days transit to warm/humid destinations (Southeast Asia, Africa, Middle East)
  • Reefer set point: 18–22°C, 50–60% RH
  • Ambient container acceptable for cold-weather routes (Europe, North America) in cooler months

Storage Stability Data

Condition Shelf Life Expected Outcome
15–20°C, ≤55% RH, dark 18 months ASTA loss <10% from initial value
20–25°C, ≤60% RH, dark 12 months ASTA loss 10–15% from initial value
25–30°C, ≤60% RH, dark 9 months ASTA loss 15–25% from initial value
>30°C or >65% RH Not recommended Accelerated color degradation, caking risk
Sealed, unopened 12–18 months Depending on storage temperature (see above)
After opening 3–6 months Reseal immediately; store in cool, dark cabinet

Critical Storage Requirements: - Store in a cool, dry, dark environment; temperature fluctuations ≥10°C accelerate moisture migration and caking. - Protect from direct sunlight and UV exposure — ASTA color degrades rapidly under UV. - Keep away from ammonia, cleaning chemicals, and strong-smelling ingredients (paprika readily absorbs volatile odors). - Do not refrigerate — condensation risk upon removal causes caking and mold growth. - Relative humidity must remain ≤60% at all times; moisture pickup above 12% w/w triggers mold risk.

Cross-References

This document is part of the official technical documentation library for paprikabulk.com operated by Dinweys (Qingdao).Co.,Ltd. All rights reserved. For the latest version, visit paprikabulk.com.