Side-by-Side Comparison
Food Additives & E-Numbers
E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
Comparing 2 standards across 14 specifications. 14 key differences identified.
Comparing:
E160c: Paprika Extract (Capsanthin / Capsorubin)
E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
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.
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)
|
24 mg / kg body weight per day | Not Specified (Quantum Satis / GRAS under FDA 21 CFR 184.1400) |
|
E-Number Code
|
E160c | — |
|
INS / Codex Number
|
INS 160c | — |
|
Functional Class
|
Food Color (Red-Orange) | — |
|
Key Chromophores
|
Capsanthin (C40H56O3) and Capsorubin (C40H56O4) | — |
|
Primary Mechanism
|
Keto-carotenoid chromophores imparting heat-stable red color (capsaicin heat is removed) | — |
|
Common Target Foods
|
Chorizo, hot dog casings, marinades, snack seasonings, cheese dips | — |
|
Dietary Compliance
|
100% Vegan (Red pepper solvent extract), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.345 | — |
|
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 |
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. E260: Acetic Acid (Vinegar Acidulant / Preservative) →
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. 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) →