Side-by-Side Comparison
Food Additives & E-Numbers
E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E338: Phosphoric Acid (Cola Acidulant)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E160c: Paprika Extract (Capsanthin / Capsorubin)
E338: Phosphoric Acid (Cola Acidulant)
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.
E338 (Phosphoric Acid / H3PO4) is a mineral inorganic acid providing a uniquely dry, tangy, astringent sourness. INS 338, group ADI is 40 mg/kg bw/day (as phosphorus), the quintessential acidulant in cola beverages and processed cheeses.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E160c | E338 |
|
INS / Codex Number
|
INS 160c | INS 338 |
|
Functional Class
|
Food Color (Red-Orange) | Acidulant, Acidity Regulator, Sequestrant, Emulsifying Salt |
|
Acceptable Daily Intake (ADI)
|
24 mg / kg body weight per day | 40 mg / kg body weight per day (Group ADI as phosphorus) |
|
Primary Mechanism
|
Keto-carotenoid chromophores imparting heat-stable red color (capsaicin heat is removed) | Lowers beverage pH to ~2.5 with a clean, sharp, non-fruity tang; retards bacterial outgrowth |
|
Common Target Foods
|
Chorizo, hot dog casings, marinades, snack seasonings, cheese dips | Cola soft drinks, root beers, processed cheese melts, sports hydration drinks |
|
Dietary Compliance
|
100% Vegan (Red pepper solvent extract), Halal, Kosher | Vegan (Mineral phosphate synthesis), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.345 | EFSA Authorized / FDA GRAS (21 CFR 182.1073) |
|
Key Chromophores
|
Capsanthin (C40H56O3) and Capsorubin (C40H56O4) | — |
|
Chemical Formula
|
— | H3PO4 (pKa1 2.15) |
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