Side-by-Side Comparison
Food Additives & E-Numbers
E160c: Paprika Extract (Capsanthin / Capsorubin) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E160c: Paprika Extract (Capsanthin / Capsorubin)
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
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.
E501 (Potassium Carbonates / K2CO3) is an inorganic alkaline mineral salt. INS 501(i), ADI is Not Limited (Quantum Satis), used as the key 'Kansui' alkaline agent in Japanese ramen noodles and in the Dutch processing of cocoa powder.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E160c | E501 |
|
INS / Codex Number
|
INS 160c | INS 501(i) (Potassium Carbonate) |
|
Functional Class
|
Food Color (Red-Orange) | Acidity Regulator, Alkaline Leavening, Kansui Salt |
|
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) | Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow |
|
Common Target Foods
|
Chorizo, hot dog casings, marinades, snack seasonings, cheese dips | Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening |
|
Dietary Compliance
|
100% Vegan (Red pepper solvent extract), Halal, Kosher | Vegan (Mineral salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.345 | EFSA Authorized / FDA GRAS (21 CFR 184.1619) |
|
Key Chromophores
|
Capsanthin (C40H56O3) and Capsorubin (C40H56O4) | — |
|
Chemical Formula
|
— | K2CO3 |
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