In oil or fat-based food systems, paprika will give an orange-red to red-orange color, the exact hue of the oleoresin depends on growing and harvest conditions, holding / cleaning conditions, method of extraction and quality of the oil used for dilution and/or standardization.

Paprika oleoresin is widely utilized for sausages if a paprika-red colour is wanted. The oleoresin is not a colour per se but the main reason for being introduced is the colour-giving effect on sausages. Several types, or qualities, of paprika oleoresins are available and the concentrations vary from 20 000 to 160 000 colour units (CU). Generally, the better the quality of the oleoresin, the longer the colour lasts in the meat products. The colour obtained from paprika oleoresin in products such as fresh sausages is not stable and over time, especially in combination with high storage temperatures of the product, the colour starts to fade until it has totally disappeared.

Excess amounts of paprika oleoresin added to a cooked sausage result in a slight touch of yellow in the cooked product. It is a common problem for sausage premixes containing paprika oleoresin, which are sold to tropical and subtropical countries where the sausage premix quite often is stored in a warehouse under hot conditions over several months, that fading of the paprika colour can be seen within a relatively short time within the premix. Fading of the paprika colour within the sausage premix, depending on the storage temperature, can occur within 1–2 months but can be delayed by the addition of, for example, rosemary extract to the paprika oleoresin at levels around 0.05%. An appealing and genuine paprika-red colour can be obtained in products such as fresh sausages or burger by adding around 0.1–0.3 g of a 40 000 CU oleoresin per kilogram of product.