Description
What it is. Capsicum/paprika tincture is a flavouring preparation obtained by solvent extraction of fruits from Capsicum annuum L. and Capsicum frutescens L. It is classified as a sensory additive, functional group 2b, flavouring compounds.
What it is for. It is generally used to impart a characteristic spicy aroma and flavour note to compound feed. As a flavouring substance, it would typically be used to support feed palatability and intake across species, with no specific stage restriction indicated.
Points to watch. No maximum inclusion level is specified in the available sources. Being a 2b flavouring substance, composition and pungency may vary depending on the plant lot and extraction process; usual precautions for aromatic extracts (light, heat, storage stability) apply.
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