Paprika extract E160c
natural — Primarily plant-derived.
Capsanthin and capsorubin
CAS: 465-42-9 (capsanthin), 470-38-2 (capsorubin)
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Paprika extract?
Paprika extract (E160c), also known as paprika oleoresin or capsanthin/capsorubin, is a red-orange to deep red carotenoid colorant extracted from the fruits of red pepper (Capsicum annuum L.) using organic solvents or supercritical CO₂ extraction. The primary coloring compounds are capsanthin and capsorubin, which give paprika its characteristic red hue. It is used as a natural colorant in processed meats, sauces, confectionery, snack foods, and dairy products, and can also impart a mild spicy flavor at high concentrations. EFSA evaluated paprika extract in 2016 and established an ADI of 24 mg capsanthin/capsorubin per kg body weight per day, concluding it is safe at current use levels. Paprika extract is approved across the EU, USA, Japan, Canada, and Australia/NZ.
? Did You Know?
Paprika extract occurs naturally in red bell peppers (Capsicum annuum) and paprika. Many people consume it daily without realizing it's also a listed food additive.
Beyond food, Paprika extract is also used in cosmetics, medicine, industrial applications, household products. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
In the EU, Paprika extract has a "quantum satis" authorization — Latin for "as much as needed." This means there's no specific maximum limit; manufacturers use only what's technologically necessary.
Detailed Regulatory Assessment
European Union (EFSA)
Widely permitted in various food categories
Official EFSA LinkUnited States (FDA)
Widely used in cheese, sausages, and snack foods
Japan (MHLW)
Also listed as トウガラシ色素 (capsicum pigment)
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Natural Occurrence
Natural orange-red carotenoid pigments extracted from paprika fruits. Capsanthin and capsorubin are the main coloring compounds, responsible for the vibrant red-orange hue of paprika.
Manufacturing
Extracted from the fruits of sweet red peppers (Capsicum annuum) using solvent extraction with vegetable oil or other approved solvents. The extract is then refined to concentrate the carotenoid content.
Applications Beyond Food
Used as a colorant in cosmetics and personal care products.
Used as a colorant in pharmaceutical preparations.
Used in textile dyeing and natural colorants.
Commonly used as a culinary spice (paprika powder)