Side-by-Side Comparison
Food Additives & E-Numbers
E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E160c: Paprika Extract (Capsanthin / Capsorubin)
E407: Carrageenan (Dairy Stabilizer Hydrocolloid)
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.
E407 (Carrageenan) is a high-molecular-weight sulfated polygalactan extracted from red edible seaweeds (Chondrus crispus / Irish Moss). INS 407, ADI is 75 mg/kg bw/day, famed for stabilizing cocoa suspension in chocolate milk via kappa-casein binding.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E160c | E407 |
|
INS / Codex Number
|
INS 160c | INS 407 |
|
Functional Class
|
Food Color (Red-Orange) | Thickener, Gelling Agent, Emulsion Stabilizer |
|
Acceptable Daily Intake (ADI)
|
24 mg / kg body weight per day | 75 mg / kg body weight per day |
|
Primary Mechanism
|
Keto-carotenoid chromophores imparting heat-stable red color (capsaicin heat is removed) | Negative sulfate esters cross-link with positive charges on milk kappa-casein micelles |
|
Common Target Foods
|
Chorizo, hot dog casings, marinades, snack seasonings, cheese dips | Chocolate milks, whipping creams, plant-based milks, deli turkey meats (water binding) |
|
Dietary Compliance
|
100% Vegan (Red pepper solvent extract), Halal, Kosher | 100% Vegan (Marine seaweed), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.345 | EFSA Authorized / FDA GRAS (21 CFR 172.620) |
|
Key Chromophores
|
Capsanthin (C40H56O3) and Capsorubin (C40H56O4) | — |
|
Major Types
|
— | Kappa (Rigid brittle gel), Iota (Elastic thixotropic gel), Lambda (Non-gelling thickener) |
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