Allervibe
E160c
Paprika extract
An orange-red colour extracted from the fruit of sweet paprika peppers.
i Additive Details
| Is E160c Paprika extract safe?
It comes from Capsicum annuum, so anyone avoiding peppers, paprika or nightshades should treat it as a paprika ingredient. The pungent compounds capsaicin and dihydrocapsaicin are limited by the EU specification, so the extract adds colour rather than heat. No numerical ADI has been established for paprika extract in the EU; EFSA's 2015 re-evaluation pointed to gaps in the toxicological data on the extract as it is used.
| Uses
Colours sausages and other meat products, snack seasonings, cheese, soups, sauces, dressings and emulsified products orange to deep red. It is oil-soluble, so it is supplied in vegetable oil or as an emulsion for use in water-based foods.
| Interactions
The colouring pigments capsanthin and capsorubin are carotenoids and, like other carotenoids, are degraded by light and oxygen. Antioxidants such as tocopherols (E306) or ascorbyl palmitate (E304) are often added to the preparation to protect it.
| Origin
Obtained by solvent extraction from the dried fruit pods of sweet paprika, Capsicum annuum, with the solvent then removed. The extract is standardised to a set colour strength, usually in vegetable oil.
| Daily Intake
No numerical ADI has been established. EFSA did not derive one in its 2015 re-evaluation and noted that the capsaicin content has to be taken into account.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
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- E150a Plain caramel The Class I caramel colour, made by heating sugars without ammonia or sulphite reagents.
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- E150c Ammonia caramel The Class III caramel colour, made by heating sugars with ammonium compounds but no sulphite.
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