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E160c – Paprika Extract as a Food Colourant

E160c is a natural food colourant derived from paprika, giving foods a red to orange colour. It is considered well-tolerated and is approved for use in the EU.

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Things worth knowing about "E160c"

E160c is a natural food colourant derived from paprika, giving foods a red to orange colour. It is considered well-tolerated and is approved for use in the EU.

What is E160c?

E160c is a natural food colourant obtained from the fruits of the paprika plant (Capsicum annuum). It consists mainly of the carotenoids capsanthin and capsorubin, which are responsible for the characteristic red to orange colour of paprika. In the food industry, E160c is used to give products a visually appealing colour.

Origin and Production

E160c is produced from dried and ground paprika pods or by solvent extraction from paprika fruits. In addition to capsanthin and capsorubin, the colourant also contains other carotenoids as well as small amounts of essential oils and capsaicin, the compound responsible for the pungency of chilli peppers. However, the capsaicin content in the extract is so low that no spicy flavour is perceived in the final food product.

Uses in Food Products

E160c is used in a wide variety of food products, including:

Sausages and meat products
Ready meals and soups
Snacks and crisps
Sauces, dressings, and seasonings
Dairy products such as cheese and yoghurt
Confectionery and baked goods

The colourant provides an appetising red to orange colour and, depending on the dosage, may also impart a subtle paprika-like flavour.

Regulatory Approval

E160c is approved in the European Union under Regulation (EC) No 1333/2008 on food additives. It may be used in permitted food categories, with many applications governed by the quantum satis principle, meaning the quantity used must be technologically necessary and as low as possible. Specific maximum levels apply to certain product categories.

Safety and Tolerability

E160c is considered one of the best-tolerated food colourants. The European Food Safety Authority (EFSA) has assessed the substance as safe for use in food. No acceptable daily intake (ADI) value has been established, as no toxicological concerns are known. Allergic reactions are very rare but may occur in individuals with a paprika allergy. People with a known allergy to paprika or other nightshade plants should avoid products containing this additive.

Comparison with Other Carotenoids

E160c belongs to the group of carotenoids and is closely related to other natural colourants such as beta-carotene (E160a) and lycopene (E160d). Unlike beta-carotene, capsanthin has no significant provitamin A activity. Nevertheless, capsanthin and capsorubin are discussed as antioxidants, although their health effects in humans are still the subject of ongoing research.

Labelling Requirements

Foods containing E160c must declare this additive in the ingredient list. The labelling may appear either as E160c or under the name paprika extract. Unlike the so-called Southampton dyes, E160c is not subject to any special warning label requirement.

References

European Food Safety Authority (EFSA): Scientific opinion on the re-evaluation of paprika extract (E 160c) as a food additive. EFSA Journal, 2016.
European Commission: Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives. Official Journal of the European Union, 2008.
World Health Organization (WHO) / Food and Agriculture Organization (FAO): Compendium of food additive specifications - Paprika extract. JECFA Monographs, 2006.

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