Side-by-Side Comparison
Food Additives & E-Numbers
E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E160c: Paprika Extract (Capsanthin / Capsorubin)
E250: Sodium Nitrite (Curing Salt / Anti-Botulism 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.
Sodium nitrite (E250, NaNO2) is an inorganic salt used in cured charcuterie, bacon, and processed meats to inhibit Clostridium botulinum neurotoxin germination, fix cured pink nitrosyl-myoglobin color, and retard lipid autoxidation.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Functional Class
|
Food Color (Red-Orange) | Preservative / Color Retention Agent (Curing Salt) |
|
Acceptable Daily Intake (ADI)
|
24 mg / kg body weight per day | 0–0.07 mg/kg body weight per day (EFSA / JECFA) |
|
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 250 / E250 |
|
Chemical Formula
|
— | NaNO₂ (Molecular Weight: 68.995 g/mol) |
|
USDA Maximum Residual Level
|
— | 156 ppm in cured meat / 200 ppm in dry cured ham / 120 ppm in bacon with ascorbate |
|
Botulism Inhibition Threshold
|
— | Inhibits Clostridium botulinum spore outgrowth at ≥50–100 mg/kg in presence of NaCl |
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