E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness)
Comparing 2 standards across 12 specifications. 12 key differences identified.
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.
E965 (Maltitol) is a disaccharide polyol sugar alcohol produced by hydrogenation of maltose derived from cornstarch. INS 965(i), ADI is Not Specified (Excessive consumption may have laxative effect), delivering 90% the sweetness of sugar with 2.1 kcal/g.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E160c | E965 |
|
INS / Codex Number
|
INS 160c | INS 965(i) (Powder) / 965(ii) (Syrup) |
|
Functional Class
|
Food Color (Red-Orange) | Bulk Sweetener, Humectant, Texturizer |
|
Acceptable Daily Intake (ADI)
|
24 mg / kg body weight per day | Not Specified (Quantum Satis / Laxative warning required) |
|
Common Target Foods
|
Chorizo, hot dog casings, marinades, snack seasonings, cheese dips | Sugar-free chocolates, sugar-free gummy bears, baked bars, chewing gum |
|
Dietary Compliance
|
100% Vegan (Red pepper solvent extract), Halal, Kosher | Vegan (Cornstarch origin), Halal, Kosher, Non-cariogenic |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.345 | EFSA Authorized / FDA GRAS (21 CFR 184.1444) |
|
Key Chromophores
|
Capsanthin (C40H56O3) and Capsorubin (C40H56O4) | — |
|
Primary Mechanism
|
Keto-carotenoid chromophores imparting heat-stable red color (capsaicin heat is removed) | — |
|
Relative Sweetness Index
|
— | 90% Sucrose |
|
Caloric Value
|
— | 2.1 kcal / g (47% fewer calories than sugar) kcal/g |
|
Glycemic Index (GI)
|
— | 35 (Maltitol powder) / 52 (Maltitol syrup) |