Paprika Powder — Superior Grade Specification
Product Identification
| Product Information | |
| Product Name | Paprika Powder Superior Grade |
| Product Code | PP-SUP-001 |
| Grade | Superior |
| Product Form | Ground powder |
| Botanical Source | Capsicum annuum L. (selected red-ripe varieties) |
| Intended Market | EU, US, general food manufacturing, foodservice |
| Regulatory Status | Food-grade, GRAS 21 CFR 182.10 |
| HS Code | 0904.22.00 (crushed/ground Capsicum) |
| Country of Origin | China (Xinjiang / Shandong) |
Description: Superior Grade paprika powder is produced from fully ripened red Capsicum annuum L. pods selected for balanced color (ASTA 120–160) and mild heat profile (≤1,000 SHU). It undergoes controlled drying, deseeded milling, and 40 mesh sieving. This grade represents the optimal price-to-performance ratio for bulk food manufacturing where good red color is required without the cost premium of Premium-grade material. No anti-caking agents or artificial additives are used.
Physical Specifications
| Parameter | Specification | Method Reference |
| ASTA Color Value | 120–160 | 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 |
| Appearance | Red powder, uniform, free-flowing | Visual inspection under natural daylight |
| Odor & Flavor | Characteristic paprika, mild sweet notes, clean | Sensory panel evaluation |
Chemical Specifications
| Parameter | Specification | Method Reference |
| Pungency (Scoville Heat Units) | ≤1,000 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 |
| Volatile Oil | ≥0.15 mL/100 g (typical) | AOAC 962.17 (Clevenger) |
| Capsanthin (typical) | ≥90 mg/100 g | HPLC — in-house method |
| Element | EU Limit (Default) | 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) | |
Pesticide Residues
| Market | Standard | Method |
| EU (Default) | 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 | GC-MS/MS — GB 23200.113 |
Note: Superior Grade defaults to EU MRL compliance. US or China MRL regimes can be specified at time of order.
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 | <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 |
Application Notes
Superior Grade paprika powder (ASTA 120–160) is the workhorse grade for volume manufacturing.
| Application Segment | Suitability | Notes |
| General food manufacturing | ★★★★★ | Best value for color at this price tier |
| Snack seasonings | ★★★★☆ | Good; Premium grade preferred for premium product lines |
| Sauces & condiments | ★★★★☆ | Produces acceptable red hue |
| Processed meats | ★★★★★ | Standard choice for sausages, pâtés, deli meats |
| Seasoning blends (bulk) | ★★★★★ | Widely used as base paprika in commercial blends |
| Dry soups & instant noodles | ★★★★☆ | Adequate color; lower SHU ensures broad palatability |
| Bakery applications | ★★★☆☆ | Moderate heat sensitivity; apply after baking if critical |
| Foodservice (restaurants) | ★★★★☆ | Good quality for restaurant bulk use |
Best For: Volume seasoning blends, processed meat manufacturing, institutional foodservice, cost-sensitive applications that still need good red color.
Processing Recommendations
Milling & Sieving
Standard 40 mesh. For specialty orders, 20 mesh (coarser) or 60 mesh (finer) available — consult your account manager for lead time and pricing.
Blending Guidelines
- Color optimization: If the final application needs ASTA >150, blend Superior Grade (75–85%) with Premium (15–25%) to lift the overall color value.
- Heat tolerance: For processes >100°C, consider blending with oleoresin instead of powder for better stability and color retention.
- Anti-caking: If blending with very hygroscopic ingredients (sugar, salt, onion powder), add 0.5–1.0% silicon dioxide (E551) as a flow aid — verify regulatory compliance for target market.
Dosing Recommendations
- Sauces: 0.5–1.5% w/w of total formulation
- Processed meats: 0.2–0.5% w/w
- Seasoning blends: 10–30% w/w
Packaging & Logistics
| Parameter | Specification |
| Standard Pack | 25 kg multi-layer kraft paper bag with PE liner |
| Alternative Pack 1 | 25 kg PP woven bag with PE liner (for cost-sensitive markets) |
| Alternative Pack 2 | 20 kg corrugated carton with PE liner |
| Alternative Pack 3 | 10 kg / 5 kg / 1 kg retail packs available |
| 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 food-grade PE liner |
| Desiccant | 6–12 silica gel sachets per container recommended |
Shipping Conditions
Ambient container for most routes. Reefer (18–22°C) recommended for: - Shipments exceeding 40 days transit - Tropical destinations (humidity >70% RH at discharge port) - Extended port dwell times in hot climates
Storage Stability Data
| Condition | Shelf Life | Expected Outcome |
| 15–20°C, ≤55% RH, dark | 15–18 months | ASTA loss <10% |
| 20–25°C, ≤60% RH, dark | 12 months | ASTA loss 10–15% |
| 25–30°C, ≤60% RH, dark | 9 months | ASTA loss 15–25% |
| >30°C or >65% RH | Not recommended | Degradation, caking |
| Sealed, unopened | 12–15 months | Per condition above |
| After opening | 3–5 months | Reseal; store cool & dark |
Critical: - Keep ≤60% RH — moisture absorption above 12% triggers mold. - Protect from UV light — ASTA degrades rapidly under direct sunlight. - Avoid temperature fluctuations >10°C — causes condensation within packaging. - Do not store near volatile chemicals (cleaning agents, ammonia).
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.