Side-by-Side Comparison
Food Additives & E-Numbers
E100: Curcumin (Turmeric Yellow Color) vs. E160c: Paprika Extract (Capsanthin / Capsorubin)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E100: Curcumin (Turmeric Yellow Color)
E160c: Paprika Extract (Capsanthin / Capsorubin)
E100 (Curcumin) is a natural diarylheptanoid yellow pigment extracted from the rhizomes of turmeric (Curcuma longa). INS 100(i), ADI is 3 mg/kg bw/day, providing bright yellow-orange coloration in mustard, cheese, and curry powders.
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.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E100 | E160c |
|
INS / Codex Number
|
INS 100(i) | INS 160c |
|
Functional Class
|
Food Color (Yellow-Orange) | Food Color (Red-Orange) |
|
Acceptable Daily Intake (ADI)
|
3 mg / kg body weight per day | 24 mg / kg body weight per day |
|
Primary Mechanism
|
Light absorption at 420–430nm producing vibrant golden-yellow hue; polyphenol antioxidant activity | Keto-carotenoid chromophores imparting heat-stable red color (capsaicin heat is removed) |
|
Common Target Foods
|
Prepared mustard, curry seasonings, margarine, cheese rinds, confectionery | Chorizo, hot dog casings, marinades, snack seasonings, cheese dips |
|
Dietary Compliance
|
100% Vegan (Turmeric root extraction), Halal, Kosher Certified | 100% Vegan (Red pepper solvent extract), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.600) | EFSA Authorized / FDA 21 CFR 73.345 |
|
Chemical Formula
|
C21H20O6 | — |
|
Key Chromophores
|
— | Capsanthin (C40H56O3) and Capsorubin (C40H56O4) |
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