Side-by-Side Comparison
Food Additives & E-Numbers
E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
Comparing 2 standards across 14 specifications. 14 key differences identified.
Comparing:
E160c: Paprika Extract (Capsanthin / Capsorubin)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
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.
Monosodium Glutamate (E621, MSG, C5H8NO4Na) is the sodium salt of L-glutamic acid produced via Corynebacterium glutamicum sugar fermentation, activating human T1R1/T1R3 heterodimer umami taste receptors to enhance savory mouthfeel.
Specification Comparison Table
14 Parameters| Parameter / Spec | ||
|---|---|---|
|
Functional Class
|
Food Color (Red-Orange) | Flavor Enhancer (Umami savory tastant) |
|
Acceptable Daily Intake (ADI)
|
24 mg / kg body weight per day | 30 mg/kg body weight per day (EFSA 2017) / Not Specified (JECFA 1987) |
|
E-Number Code
|
E160c | — |
|
INS / Codex Number
|
INS 160c | — |
|
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 621 / E621 |
|
Chemical Formula
|
— | C₅H₈NO₄Na · H₂O (Sodium 2-aminopentanedioate monohydrate) |
|
Taste Receptor Target
|
— | T1R1 + T1R3 G-protein coupled receptor (GPCR) heterodimer + mGluR4 |
|
Sodium Content
|
— | 12.3% Sodium by weight (compared to 39.3% in standard table salt NaCl) |
|
Synergistic Umami Multiplication
|
— | 1:1 ratio with E627 (Disodium Guanylate) / E631 (Disodium Inosinate) increases umami perception up to 8-fold |
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