Side-by-Side Comparison
Food Additives & E-Numbers
E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E200: Sorbic Acid (Antifungal Preservative)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E160c: Paprika Extract (Capsanthin / Capsorubin)
E200: Sorbic Acid (Antifungal Preservative)
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.
E200 (Sorbic Acid / 2,4-hexadienoic acid) is an unsaturated organic carboxylic acid preservative with broad antifungal and antimold activity. INS 200, group ADI is 11 mg/kg bw/day (expressed as sorbic acid), active across acidic and neutral pH up to 6.5.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E160c | E200 |
|
INS / Codex Number
|
INS 160c | INS 200 |
|
Functional Class
|
Food Color (Red-Orange) | Preservative (Antifungal, Antimicrobial) |
|
Acceptable Daily Intake (ADI)
|
24 mg / kg body weight per day | 11 mg / kg body weight per day (as sorbic acid) |
|
Primary Mechanism
|
Keto-carotenoid chromophores imparting heat-stable red color (capsaicin heat is removed) | Un-dissociated acid penetrates mold/yeast cell membranes, inhibiting enolase and dehydrogenase enzymes |
|
Common Target Foods
|
Chorizo, hot dog casings, marinades, snack seasonings, cheese dips | Cheese wraps, baked pastries, dried fruits, fermented pickles, wine stabilization |
|
Dietary Compliance
|
100% Vegan (Red pepper solvent extract), Halal, Kosher | 100% Vegan (Chemical synthesis), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.345 | EFSA Authorized / FDA GRAS (21 CFR 182.3089) |
|
Key Chromophores
|
Capsanthin (C40H56O3) and Capsorubin (C40H56O4) | — |
|
Chemical Formula
|
— | C6H8O2 |
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