Side-by-Side Comparison
Food Additives & E-Numbers
E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E422: Glycerol (Glycerin Humectant & Solvent)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E160c: Paprika Extract (Capsanthin / Capsorubin)
E422: Glycerol (Glycerin Humectant & Solvent)
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.
E422 (Glycerol / Glycerin) is a sweet, viscous trihydroxy alcohol (polyol) obtained via lipid hydrolysis. INS 422, ADI is Not Limited (Quantum Satis), acting as an essential humectant, moisture retainer, and freeze-point depressant in baked goods and icings.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E160c | E422 |
|
INS / Codex Number
|
INS 160c | INS 422 |
|
Functional Class
|
Food Color (Red-Orange) | Humectant, Solvent, Sweetener, Bodying Agent |
|
Acceptable Daily Intake (ADI)
|
24 mg / kg body weight per day | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Keto-carotenoid chromophores imparting heat-stable red color (capsaicin heat is removed) | Strongly hygroscopic triol binds water molecules, lowering water activity (aw) and preventing staling |
|
Common Target Foods
|
Chorizo, hot dog casings, marinades, snack seasonings, cheese dips | Fondant icings, soft-baked cookies, energy bars, cake sponges, liqueur bodying |
|
Dietary Compliance
|
100% Vegan (Red pepper solvent extract), Halal, Kosher | Vegan (When derived from plant fats), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.345 | EFSA Authorized / FDA GRAS (21 CFR 184.1320) |
|
Key Chromophores
|
Capsanthin (C40H56O3) and Capsorubin (C40H56O4) | — |
|
Chemical Formula
|
— | C3H8O3 (Propane-1,2,3-triol) |
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