principal components of paprika , red pepper , pungent chili , or other plants of the genus capsicum containing carotenoid pigments are simultaneously extracted and concentrated with an edible solvent in a series of mixing and high temperature and pressure mechanical pressing steps using edible solvent and a countercurrent extraction procedure . the extract containing the carotenoid pigments may be hydrated and then centrifuged to remove fine particulate solids and gums . a solution having several times the concentration of the carotenoid pigments and other flavor and aroma components of the starting raw material is obtained . the residual press solids may be cooled and hydrated following the last pressing operation . the residual press solids and extract have significantly reduced bacterial counts as a result of the temperatures , high pressure , and high shear utilized , as well as the low moisture levels employed , thus producing not only a food grade extract but also a food grade residual solid having low bacterial counts and predictable , standardized levels of the principal components of interest . the degree of browning or caramelization of the residual press solids is controlled , and the resistance to oxidative deterioration of the carotenoid pigments of both the extract and the residual solid is improved , by control of the temperature employed . additionally , edible antioxidants can be included in the solvent to enhance the stability of both the extract and the residual solid .