Paprika Powder — Standard Grade Specification
Product Identification
| Product Information | |
| Product Name | Paprika Powder Standard Grade |
| Product Code | PP-STD-001 |
| Grade | Standard |
| Product Form | Ground powder |
| Botanical Source | Capsicum annuum L. |
| Intended Market | China domestic market, Middle East, Africa, South America |
| Regulatory Status | Food-grade, compliant with China GB standards |
| HS Code | 0904.22.00 (crushed/ground Capsicum) |
| Country of Origin | China (Xinjiang / Shandong / Gansu) |
Description: Standard Grade paprika powder offers a cost-effective solution for applications where moderate red color (ASTA 80–120) is acceptable and heat level tolerance is higher (≤2,000 SHU). Produced from mixed-origin Capsicum annuum L. harvests, this grade delivers consistent quality for large-volume buyers who prioritize unit economics over maximum color intensity. Available in kraft paper or PP woven bag packaging.
Physical Specifications
| Parameter | Specification | Method Reference |
| ASTA Color Value | 80–120 | 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 |
| Bulk Density (tapped) | 0.55–0.75 g/mL | ASTM D7481 |
| Extraneous Matter | ≤0.5% w/w | Visual / Manual separation |
| Appearance | Reddish powder, mild color intensity | Visual inspection |
| Odor & Flavor | Characteristic paprika, mildly pungent | Sensory evaluation |
Chemical Specifications
| Parameter | Specification | Method Reference |
| Pungency (Scoville Heat Units) | ≤2,000 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 |
| Capsanthin (typical) | ≥55 mg/100 g | HPLC — in-house method |
| Element | China GB 2762 (Default) | EU Limit | US FDA Limit | Unit |
| Lead (Pb) | ≤3.0 | ≤3.0 | ≤3.0 | ppm (mg/kg) |
| Cadmium (Cd) | ≤0.5 | ≤0.3 | ≤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 (GB 5009.268) | ICP-MS (EN 15763) | ICP-MS (FDA 4.1) | |
Note: Standard Grade defaults to China GB 2762 standards. EU or US limits available on request with applicable price adjustment.
Pesticide Residues
| Market | Standard | Method |
| China (Default) | GB 2763 — spice limits | GC-MS/MS — GB 23200.113 |
| EU | Regulation (EC) No 396/2005 (on request) | GC-MS/MS — EN 15662 |
| US | 40 CFR Part 180 (on request) | GC-MS/MS — FDA PAM |
Microbiological Specifications
| Parameter | China Standard (Default) | EU / US Standard | Test Method |
| Salmonella spp. | Negative / 25 g | Negative / 25 g | GB 4789.4 / ISO 6579-1 |
| Escherichia coli | <10 CFU/g | <10 CFU/g | GB 4789.38 / ISO 16649-2 |
| Yeast & Mold | <1,000 CFU/g | <1,000 CFU/g | GB 4789.15 / ISO 21527-1 |
| Aerobic Plate Count | <10,000 CFU/g | <100,000 CFU/g | GB 4789.2 / ISO 4833-1 |
| Enterobacteriaceae | <1,000 CFU/g | <1,000 CFU/g | GB 4789.41 / ISO 21528-2 |
Note: Standard Grade defaults to China microbiological limits (APC ≤10,000 CFU/g). EU/US limits are tighter for APC but may be applied on written request.
Application Notes
Standard Grade paprika powder (ASTA 80–120) is the volume workhorse for markets where paprika is used primarily for identity rather than intense coloring.
| Application Segment | Suitability | Notes |
| Domestic Chinese food processing | ★★★★★ | Widely used in spice blends for local market |
| Industrial seasoning (volume) | ★★★★☆ | Good value for large-batch manufacturing |
| Meat processing (cost-sensitive) | ★★★★☆ | Acceptable for basic products |
| Snack seasonings (value tier) | ★★★☆☆ | Works with higher loading rates to compensate for color |
| Sauces & condiments (basic) | ★★★★☆ | Use at 1–2% for moderate color |
| Middle East / Africa markets | ★★★★★ | Price-to-performance ratio suits these markets |
| Animal feed additives | ★★★★☆ | Non-critical color applications |
| Re-sale to small processors | ★★★★★ | Standard choice for domestic re-packers |
Best For: Cost-sensitive bulk manufacturing, markets where paprika is a functional ingredient (flavor, identity) more than a color driver, and buyers prioritizing lowest unit cost with consistent quality.
Processing Recommendations
Blending & Optimization
- Color boosting: Blend Standard Grade (70%) with Premium (20%) and oleoresin (10%) to achieve ASTA 160 at lower cost than 100% Premium.
- Heat masking: If the 2,000 SHU upper limit is too high for a mild application, request heat-reduced lots (blending with sweet paprika varieties can lower SHU to ≤800).
- Moisture management: Due to the wider origin mix, Standard Grade lots may have slightly higher moisture variability — confirm moisture on each batch COA.
Dosing Recommendations
- Industrial seasonings: 5–15% w/w of blend
- Meat processing: 0.3–1.0% w/w
- Soups & sauces: 0.5–2.0% w/w
Processing Caution
Because Standard Grade has lower ASTA than Premium/Superior, compensate by increasing loading rate or blending with oleoresin. DO NOT compensate by increasing heat exposure — paprika color degrades at similar rates regardless of starting ASTA.
Packaging & Logistics
| Parameter | Specification |
| Standard Pack | 25 kg PP woven bag or multi-layer kraft paper bag, both with PE liner |
| Alternative Pack 1 | 50 kg PP woven bag (for domestic Chinese market) |
| Alternative Pack 2 | 20 kg corrugated carton with PE liner |
| Palletization | 40 bags (1,000 kg net) per pallet; stretch-wrapped |
| Container Loading (20 ft FCL) | 20 pallets = ~20 MT net |
| Container Loading (40 ft FCL) | 40 pallets = ~40 MT net |
| Container Liner | Optional (recommended for humid destinations) |
Shipping Recommendations
- Ambient container standard for most routes.
- For tropical destinations (Middle East, Africa, SE Asia): use container liner + desiccant.
- Reefer not typically required for this grade due to shorter target market supply chains.
Storage Stability Data
| Condition | Shelf Life | Expected Outcome |
| 15–25°C, ≤60% RH, dark | 12 months | ASTA loss 10–15% |
| 25–30°C, ≤65% RH, dark | 9 months | ASTA loss 15–25% |
| >30°C or >65% RH | 6 months max | Significant degradation risk |
| Sealed, unopened | 12 months | Per condition above |
| After opening | 2–4 months | Reseal immediately |
Critical: - Store away from direct sunlight. - Maintain RH ≤60% to prevent mold growth. - Do not freeze or refrigerate.
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.