Side-by-Side Comparison
Food Additives & E-Numbers
E160a: Beta-Carotene (Provitamin A Orange Color) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
Comparing 2 standards across 14 specifications. 14 key differences identified.
Comparing:
E160a: Beta-Carotene (Provitamin A Orange Color)
E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
E160a (Beta-Carotene) is a fat-soluble orange carotenoid tetraterpenoid obtained by synthesis, fermentation of Blakeslea trispora, or plant extraction. INS 160a(i)/(ii), ADI is Not Specified, providing deep orange-yellow hues in dairy, juices, and fats.
Lecithin (E322) is a complex mixture of zwitterionic polar phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) derived from soybeans, sunflower seeds, or egg yolks, functioning as an amphiphilic oil-in-water surfactant and chocolate viscosity reducer.
Specification Comparison Table
14 Parameters| Parameter / Spec | ||
|---|---|---|
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis from dietary/fermentation forms) | Not Specified (Quantum Satis / GRAS under FDA 21 CFR 184.1400) |
|
E-Number Code
|
E160a | — |
|
INS / Codex Number
|
INS 160a(i) / 160a(ii) | — |
|
Functional Class
|
Food Color (Yellow-Orange), Provitamin A Fortificant | — |
|
Chemical Formula
|
C40H56 | — |
|
Primary Mechanism
|
11 conjugated double-bond chromophore system absorbing blue-violet light; converts into 2 molecules of retinol (Vitamin A) | — |
|
Common Target Foods
|
Butter, margarine, processed cheeses, orange juices, baked pastries | — |
|
Dietary Compliance
|
Vegan (Plant/Fermentation), Halal, Kosher Certified | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.95) | — |
|
INS / E-Number
|
— | INS 322i (Lecithin) / INS 322ii (Partially Hydrolyzed) |
|
Primary Phospholipid Composition
|
— | 19–21% Phosphatidylcholine (PC), 8–20% PE, 10–15% PI |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | HLB 4.0–6.0 (Standard unbleached) / HLB 8.0–10.0 (Enzymatically modified lyso-lecithin) |
|
Acetone-Insoluble Matter
|
— | ≥ 60.0% (standard benchmark of active phospholipid content) |
|
Major Sources
|
— | Soybean (Glycine max), Sunflower (Helianthus annuus - non-GMO / allergen-free), Rapeseed, Egg yolk |
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