Side-by-Side Comparison
Food Additives & E-Numbers
E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E160c: Paprika Extract (Capsanthin / Capsorubin)
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
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.
E471 is an authorized food emulsifier composed of glycerol esterified with one or two fatty acid chains (glycerol monostearate / monooleate). INS 471, ADI is Not Limited (Quantum Satis), globally recognized as the ultimate crumb softener and amylose complexing agent in bakery.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E160c | E471 |
|
INS / Codex Number
|
INS 160c | INS 471 |
|
Functional Class
|
Food Color (Red-Orange) | Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer |
|
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) | Fatty acid chain complexes into helical starch amylose cavity, preventing retrogradation staling |
|
Common Target Foods
|
Chorizo, hot dog casings, marinades, snack seasonings, cheese dips | Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes |
|
Dietary Compliance
|
100% Vegan (Red pepper solvent extract), Halal, Kosher | Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled) |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.345 | EFSA Authorized / FDA GRAS (21 CFR 184.1505) |
|
Key Chromophores
|
Capsanthin (C40H56O3) and Capsorubin (C40H56O4) | — |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | 3.5 – 4.5 (Lipophilic water-in-oil emulsifier) |
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