Side-by-Side Comparison
Food Additives & E-Numbers
E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E160c: Paprika Extract (Capsanthin / Capsorubin)
E260: Acetic Acid (Vinegar Acidulant / Preservative)
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.
E260 (Acetic Acid / Ethanoic acid) is a natural carboxylic acid produced via aerobic Acetobacter fermentation of ethanol. INS 260, ADI is Not Limited (Quantum Satis), giving vinegar its characteristic pungent sour flavor and pickling preservative action.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E160c | E260 |
|
INS / Codex Number
|
INS 160c | INS 260 |
|
Functional Class
|
Food Color (Red-Orange) | Acidity Regulator, Preservative, Flavoring Tastant |
|
Acceptable Daily Intake (ADI)
|
24 mg / kg body weight per day | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Keto-carotenoid chromophores imparting heat-stable red color (capsaicin heat is removed) | Lowers pH below 4.2, destroying bacterial cell membrane proton motive force |
|
Common Target Foods
|
Chorizo, hot dog casings, marinades, snack seasonings, cheese dips | Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup |
|
Dietary Compliance
|
100% Vegan (Red pepper solvent extract), Halal, Kosher | 100% Vegan (Biological vinegar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.345 | EFSA Authorized / FDA GRAS (21 CFR 184.1005) |
|
Key Chromophores
|
Capsanthin (C40H56O3) and Capsorubin (C40H56O4) | — |
|
Chemical Formula
|
— | CH3COOH (pKa 4.76) |
Other Alternatives to Compare
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E162: Beetroot Red (Betanin) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →