Side-by-Side Comparison
Food Additives & E-Numbers
E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E160c: Paprika Extract (Capsanthin / Capsorubin)
E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn)
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.
E503 (Ammonium Bicarbonate / (NH4)HCO3) is a historic chemical leavening salt. INS 503(ii), ADI is Not Limited (Quantum Satis), decomposing 100% into gaseous CO2, ammonia, and water at temperatures >60°C to create ultra-crisp, airy crackers and cookies.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E160c | E503 |
|
INS / Codex Number
|
INS 160c | INS 503(ii) |
|
Functional Class
|
Food Color (Red-Orange) | Raising Agent, Acidity Regulator |
|
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) | Thermal decomposition leaves zero residual water or alkali salts: (NH4)HCO3 -> NH3(g) + CO2(g) + H2O(g) |
|
Common Target Foods
|
Chorizo, hot dog casings, marinades, snack seasonings, cheese dips | Thin crispy crackers, Italian biscotti, Greek koulourakia, sugar wafer shells |
|
Dietary Compliance
|
100% Vegan (Red pepper solvent extract), Halal, Kosher | Vegan (Mineral synthesis), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.345 | EFSA Authorized / FDA GRAS (21 CFR 184.1137) |
|
Key Chromophores
|
Capsanthin (C40H56O3) and Capsorubin (C40H56O4) | — |
|
Chemical Formula
|
— | (NH4)HCO3 |
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