Side-by-Side Comparison
Food Additives & E-Numbers
E160a: Beta-Carotene (Provitamin A Orange Color) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E160a: Beta-Carotene (Provitamin A Orange Color)
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E160a (Beta-Carotene) is a fat-soluble orange carotenoid tetraterpenoid obtained by synthesis, fermentation of Blakeslea trispora, or plant extraction. INS 160a(i)/(ii), ADI is Not Specified, providing deep orange-yellow hues in dairy, juices, and fats.
E260 (Acetic Acid / Ethanoic acid) is a natural carboxylic acid produced via aerobic Acetobacter fermentation of ethanol. INS 260, ADI is Not Limited (Quantum Satis), giving vinegar its characteristic pungent sour flavor and pickling preservative action.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E160a | E260 |
|
INS / Codex Number
|
INS 160a(i) / 160a(ii) | INS 260 |
|
Functional Class
|
Food Color (Yellow-Orange), Provitamin A Fortificant | Acidity Regulator, Preservative, Flavoring Tastant |
|
Acceptable Daily Intake (ADI)
|
Not Specified (Quantum Satis from dietary/fermentation forms) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C40H56 | CH3COOH (pKa 4.76) |
|
Primary Mechanism
|
11 conjugated double-bond chromophore system absorbing blue-violet light; converts into 2 molecules of retinol (Vitamin A) | Lowers pH below 4.2, destroying bacterial cell membrane proton motive force |
|
Common Target Foods
|
Butter, margarine, processed cheeses, orange juices, baked pastries | Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup |
|
Dietary Compliance
|
Vegan (Plant/Fermentation), Halal, Kosher Certified | 100% Vegan (Biological vinegar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.95) | EFSA Authorized / FDA GRAS (21 CFR 184.1005) |
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