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Side-by-Side Comparison Food Additives & E-Numbers

E150a: Plain Caramel (Class I Caramel Color) vs. E160c: Paprika Extract (Capsanthin / Capsorubin)

Comparing 2 standards across 10 specifications. 10 key differences identified.

Comparing:

E150a: Plain Caramel (Class I Caramel Color)

E160c: Paprika Extract (Capsanthin / Capsorubin)

Highlight Diffs (10)

E150a: Plain Caramel (Class I Caramel Color) →

E150a (Class I / Plain Caramel) is produced by controlled thermal heating of food carbohydrates without ammonium or sulfite compounds. INS 150a, ADI is Not Specified, yielding a warm brown-amber color in spirits, whiskey, and vinegars.

View full E150a: Plain Caramel (Class I Caramel Color) spec sheet →

E160c: Paprika Extract (Capsanthin / Capsorubin) →

E160c (Paprika Extract / Oleoresin) is a natural lipid-soluble red-orange colorant extracted from dried red peppers (Capsicum annuum). INS 160c, ADI is 24 mg/kg bw/day, delivering rich reddish coloration to processed meats, seasonings, and dressings without spiciness.

View full E160c: Paprika Extract (Capsanthin / Capsorubin) spec sheet →

Specification Comparison Table

10 Parameters

Parameter / Spec	E150a: Plain Caramel (Class I Caramel Color)	E160c: Paprika Extract (Capsanthin / Capsorubin)
E-Number Code	E150a	E160c
INS / Codex Number	INS 150a	INS 160c
Functional Class	Food Color (Brown), Aromatic Flavoring	Food Color (Red-Orange)
Acceptable Daily Intake (ADI)	Not Specified (Quantum Satis / Highest purity class)	24 mg / kg body weight per day
Primary Mechanism	Pyrolysis and non-enzymatic caramelization forming high-molecular-weight chromophores	Keto-carotenoid chromophores imparting heat-stable red color (capsaicin heat is removed)
Common Target Foods	Scotch whisky, bourbon, brandy, rum, balsamic vinegar, craft ales	Chorizo, hot dog casings, marinades, snack seasonings, cheese dips
Dietary Compliance	100% Vegan (Sugar derived), Halal, Kosher, 4-MEI Free	100% Vegan (Red pepper solvent extract), Halal, Kosher
Safety Approval	EFSA Authorized / FDA GRAS (21 CFR 73.85)	EFSA Authorized / FDA 21 CFR 73.345
Chemical Class	Complex polymeric carbohydrate breakdown caramelans, caramelens, caramelins	—
Key Chromophores	—	Capsanthin (C40H56O3) and Capsorubin (C40H56O4)

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