ATA Paprika Powder ASTA 200 – High-Color Grade, Below 500 SHU

SKU: ATA-PAP-A200 · Brand: ATA FOOD Co., Ltd. · Catalog: inquiry-only on https://atafood.chinaspice.org/

The Color Ceiling of the ATA Paprika Line, as a Fixed Grade

Color is bought by the ASTA point, and this is the highest fixed point ATA sells. ATA Paprika Powder ASTA 200 is milled and lot-selected to a typical ASTA 200 with a release floor of 190, so the color value on the CoA is a guarantee, not a range you negotiate per order. At roughly 40% more color per gram than an ASTA 140 grade, it cuts dosage in color-critical recipes — processed meats, sauces, snack coatings — while staying a sweet paprika below 500 SHU, so the color decision never drags a heat decision behind it.

• ATA Paprika Powder ASTA 200 is released at ASTA ≥190 (typical 200, ASTA Method 20.1), stated per lot on the CoA.
• ATA Paprika Powder ASTA 200 delivers roughly 40% more color per gram than an ASTA 140 grade, lowering dosage in color-critical recipes.
• ATA Paprika Powder ASTA 200 measures below 500 SHU by HPLC (AOAC 995.03), so color is specified independently of heat.
• ATA Paprika Powder ASTA 200 is ground to 60 mesh at ≤11.0% moisture (ISO 939).
• ATA Paprika Powder ASTA 200 ships in 25 kg bags and 10 kg cartons, FOB Qingdao, HS 0904.22.0000.

Product Snapshot

Technical Specification

Physical

Chemical

Microbiological

Contaminants & Compliance

How This Product Differs

Vs the customizable ASTA 80–220 paprika SKU

• Fixed grade vs made-to-order range: The customizable SKU is blended to whatever point in the 80–220 span an order specifies — flexible, but the color is a project, quoted and produced per order. This SKU is one fixed grade, released at ≥190 every lot, so repeat orders land on the same color without re-specification.
• Planning: A fixed grade suits standing recipes and private-label programs that re-order against a locked specification. The range SKU suits one-off projects that need an unusual point.
• Documentation: Every lot of this grade carries its ASTA value on the CoA against the same ≥190 floor; a range order carries the value agreed for that order.

Vs the ASTA 180 ladder grade

• The step above the ladder: The standard ladder tops out at ASTA 180. This grade sits above it at a typical 200 — about 11% more color per gram, which is the margin that lets a color-critical recipe hold its target shade at a lower dosage or through a long cook.
• Raw-material selection: Reaching 200 consistently takes tighter lot selection from the high-color end of the harvest; that selection, not a process trick, is what the grade pays for.
• Use split: ASTA 180 covers most red-coloring work. This grade is for the recipes where 180 falls visibly short — deeply colored sausages, dark sauces, and products photographed for retail shelves.

Vs ATA Hungarian-Style Sweet Paprika Powder (ATA-PAP-HUN)

• Color-led vs flavor-led: The Hungarian-style grade (ASTA 140) is bought for its édesnemes flavor profile in Central European recipes. This grade is bought for color yield; its flavor is clean sweet paprika, specified second.
• Same discipline: Both sit below 500 SHU, both state their color per lot, and both ship in the same pack formats — a buyer can run flavor grades and color grades from one supplier and one CoA format.
• Use split: Hungarian-style for goulash and recipe authenticity. ASTA 200 for industrial color targets where the flavor carrier is built elsewhere in the recipe.

Industrial Applications & Use

• Processed meats and sausages: The color backbone for salami, chorizo-style and cured-meat recipes that must hold a deep red through curing, smoking and shelf display without synthetic colors.
• Sauces, ketchup variants and condiments: High color yield for red sauces and condiments where a lower paprika dosage protects the recipe’s flavor balance and cost line.
• Snack coatings and seasonings: Saturated red dustings for chips, extruded snacks and nuts, where color is the first purchase signal on the shelf.
• Marinades, rubs and ready-meal components: Reliable red color in wet and dry systems, including retort and long-cook applications, stated per lot so the shade repeats.
• Natural color programs: A clean-label, single-ingredient route to strong red color for brands replacing synthetic colorants in markets that restrict them.
• Retail repacking: The premium top-color grade for private-label paprika lines that sell a visible grade ladder.

Handling note: color is the asset and light is its enemy. Protect from light at every stage, dose against the lot’s stated ASTA value, and rotate stock promptly.

Packaging, MOQ, Logistics & Shelf Life

• Standard packs: 25 kg kraft bags and 10 kg cartons, food-grade liner.
• Small-lot option: 5 kg by agreement.
• Samples: 250 g–1 kg for bench and pilot work.
• MOQ: Confirmed on RFQ by pack format; mixed shipments with other ATA paprika SKUs can be consolidated.
• Shelf life: 18–24 months sealed, stored cool, dark and dry. Color strength declines first — strict light protection and first-in-first-out rotation matter more for this grade than for any other in the line.
• Incoterms: FOB Qingdao; CIF / CFR on request.
• HS code: 0904.22.0000 (ground Capsicum).

Certification & Export Documents

• Production under ISO 22000 / HACCP / BRCGS-aligned programs.
• Halal and Kosher documentation on request.
• Per-lot CoA stating ASTA color value, SHU (HPLC), moisture and microbiology.
• Commercial invoice, packing list, bill of lading (B/L), Certificate of Origin / Form E as applicable.

Frequently Asked Questions

1. Is ASTA 200 a guarantee or a typical value?
Both, stated precisely: the grade is released at ASTA ≥190 on every lot, with 200 as the typical value, and the CoA prints the measured ASTA value (Method 20.1) for the lot you receive. If your specification needs a higher contractual floor, state it in the RFQ.

2. How much less do I dose versus a lower grade?
Color scales with the ASTA value. Against an ASTA 140 grade, a first-pass dosage is roughly 140/200 — about 30% less by weight for the same color — and against ASTA 180 roughly 10% less. Confirm on your bench, because fat content and cook profile shift the result.

3. How is this different from the customizable ASTA 80–220 powder?
That SKU is produced to the point your order specifies inside the range. This SKU is a single fixed grade held at ≥190 release on every lot, for standing recipes and re-orders that must land on the same color every time without re-negotiating the specification.

4. Does the high color change the flavor or heat?
No. It remains a sweet paprika below 500 SHU by HPLC. The color comes from selecting high-color raw material lots, not from added colorants and not from hotter peppers; flavor is clean, sweet and ripe.

5. Will the color survive cooking, curing and shelf display?
Paprika carotenoids are comparatively robust in fat-based and cured systems and soften with prolonged high heat and light. The grade is chosen for exactly those demanding systems; protect finished goods from light, and state your process in the RFQ for grade and dosage advice.

6. What mesh is it, and how does it disperse?
60 mesh, consistent across the ATA paprika line. It disperses cleanly in fat and water systems; for cold emulsions ask on the RFQ about the finer ultra-fine milling grade if your process needs it.

7. Is it tested for aflatoxin and pesticides?
Yes. Aflatoxin and ochratoxin are tested against destination-market limits, pesticide residues are screened against EU / destination MRLs, and the per-lot CoA states the ASTA color value, SHU, moisture and microbiology. State your destination market in the RFQ so the correct limit set applies.

8. What information is needed for an RFQ?
Destination market and port, quantity and preferred pack format (25 kg bags or 10 kg cartons), the target application, and any specific CoA or certification requirements (for example Halal or Kosher documentation). Send RFQs to dede@chinachilibiotech.com or chinafoodsgroup@gmail.com. There are no public prices and no cart — every offer is issued by inquiry.