Side-by-Side Comparison
Food Additives & E-Numbers
E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E160c: Paprika Extract (Capsanthin / Capsorubin)
E163: Anthocyanins (Grape Skin & Berry Red/Purple)
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.
E163 (Anthocyanins) are natural water-soluble flavonoid polyphenol pigments extracted from grape skins, elderberries, and black carrots. INS 163, ADI is 2.5 mg/kg bw/day (grape skin extract), exhibiting pH-dependent colors from red to blue.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E160c | E163 |
|
INS / Codex Number
|
INS 160c | INS 163(i)–(v) |
|
Functional Class
|
Food Color (Red-Orange) | Food Color (Red, Purple, Blue) |
|
Acceptable Daily Intake (ADI)
|
24 mg / kg body weight per day | 2.5 mg / kg body weight per day (as anthocyanins) |
|
Primary Mechanism
|
Keto-carotenoid chromophores imparting heat-stable red color (capsaicin heat is removed) | Flavylium cation red at pH 1–3, converting to blue quinoidal base at neutral/alkaline pH |
|
Common Target Foods
|
Chorizo, hot dog casings, marinades, snack seasonings, cheese dips | Red fruit beverages, sports drinks, jams, jellies, wine gums |
|
Dietary Compliance
|
100% Vegan (Red pepper solvent extract), Halal, Kosher | 100% Vegan (Fruit/Vegetable extraction), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.345 | EFSA Authorized / FDA 21 CFR 73.170 |
|
Key Chromophores
|
Capsanthin (C40H56O3) and Capsorubin (C40H56O4) | — |
|
Key Flavylium Cations
|
— | Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin |
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