It is composed of vegetable oil and capsanthin and capsorubin, the main colouring compounds (among other carotenoids).

[2] Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use.

[3] Foods colored with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets, ketchup, soups, fish fingers, chips, pastries, fries, dressings, seasonings, jellies, bacon, ham, ribs, and among other foods even cod fillets.

In the United States, paprika oleoresin is listed as a color additive “exempt from certification”.

[5] In Europe, paprika oleoresin (extract), and the compounds capsanthin and capsorubin are designated by E160c.