Quick Search
CAS Number : 465-42-9
EC Number : 207-364-1
Molecular Formula : C40H56O3
Molecular Weight : 584.9
E 160c (also known as paprika extract and oleoresin paprika) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products.
E 160c is composed of vegetable oil (often in the range of 97% to 98%), capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids).
E 160c is much milder than capsicum oleoresin, often containing no capsaicin at all.
Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use.
Vegetable oil is then added to ensure a uniform color saturation.
Uses of E 160c
Foods colored with paprika oleoresin include cheese, orange juice, spice mixtures, sauces, sweets, ketchup, soups, fish fingers, chips, pastries, fries, dressings, seasonings, jellies, bacon, ham, ribs, and among other foods even cod fillets.
In poultry feed, E 160c is used to deepen the colour of egg yolks.
In the United States, paprika oleoresin is listed as a color additive “exempt from certification”.
In Europe, paprika oleoresin (extract), and the compounds capsanthin and capsorubin are designated by E160c.
E 160c is a carotenone.
E 160c has a role as a plant metabolite.
E 160c is a food additive approved by the European Union (EU).
E 160c is used as a natural colouring agent in food and drink products.
The common names for E160c are paprika extract, capsanthin or capsorubin.
E 160c is a deep red colouring and flavouring, derived from red bell peppers (capsicum annuum).
The peppers are dried and ground before paprika is extracted using solvents.
E 160c may be used in poultry feed to increase the intensity of the egg yolk colour.
In extreme cases E 160c may irritate the eyes and even cause temporary blindness.
Eating vast quantities may reduce the effectiveness of taste buds.
However, this natural colouring is generally considered safe in food products approved by the EU, but is banned in Australia.
Examples of food and drink products that sometimes include E 160c:
-meat products
-eggs
-cheese
-chicken pies
E 160c is the ground dried pod of mild capsicum (Capsicum annuum L.).
E 160c is the combination of flavor and color principles obtained from paprika (Capsicum annuum L.) by solvent extraction.
The the major coloring principles are E 160c and capsorubin; a wide variety of other colored compounds are known to be present.
Paprika extract is obtained by solvent extraction of the dried ground fruit pods of Capsicum annum.
The major coloring principle is E 160c .
Other colored compounds, such as capsorubin, canthaxanthin, cryptoxanthin, zeaxanthin and lutein, as well as other carotenoids are also present.
The balance of the extracted materials is lipidic in nature and varies depending on the primary extraction solvent.
Common Uses of E 160c
E 160c is used to color meat products, confectionery, vegetable oils, snacks, surimi, seasonings, soups, sauces, salad dressings, marinades, processed cheese, bakery products, fruit preparations, convenient foods and canned goods.
Properties of E 160c
E 160c is a kind of natural pigment with deep red color, withdrawn and separated from the red chilli with purely physical method, shaped as oil dissolved liquid.
Its main composition is Capsorubin and Capsorubin that full containing Beta-Carotene and the vitamin C, belonging to carotenoid, playing the function of physiology metabolism.
E 160c matches the international standard of FAO/WHO, having the characteristicses of high safety, heat-proof, bear the light and free from environment PH value and metals ion influence etc.
Application of E 160c
E 160c can be extensively applied for coloring each kind of the food, beverage, cosmetics in the marine products, meat, pastry, salad, canned goods, beverage etc.
In medicine industry it can be used as agent.
Extensively applied to cakes, instant noodle, pickles, canned food, butter food, seafood, meat, pork, sausage, canned asparagus, dishes, drugs, cosmetics, birds feed...etc.
Mixed with edible oil or put in directly as the additive quantity required.
E 160c is a carotenoid, just like beta-carotene, lycopene, lutein and zeaxanthin.
These pigments, found in red, orange, yellow, and green fruits and vegetables, are recognized for their ability to provide antioxidant protection to the eye and to promote eye health.
Some carotenoids, like cryptoxanthin, are also precursors to vitamin A, which means they help the body produce this vision-supporting vitamin.
E 160c is a natural, fat-soluble, red pigment of the xanthophyll class.
E 160c is one of the main carotenoid in red bell pepper (Capsicum annuum).
E 160c is European Union (EU) approved food additive under the name as E160c.
E 160c is used as a natural coloring agent in food and drinks.
E 160c is a carotenoid found in red paprika that has diverse biological activities.
E 160c is natural red, orange, and yellow pigments found in many fruits, vegetables, and spices, such as carrots and squash.
E 160c support eye health, which may be the reason carrots have long had a reputation for supporting healthy vision.
E 160c is a specific kind of Carotenoid that gives red bell peppers, chili peppers, cayenne peppers, and paprika their bright red hue.
These foods have been part of the human diet for thousands of years.
First-aid measures of E 160c:
If inhaled:
If breathed in, move person into fresh air.
Remove to fresh air.
Get immediate medical attention.
In case of skin contact:
Wash off with soap and plenty of water.
Wash skin with soap and plenty of water for at least 15 minutes.
Remove contaminated clothing.
Wash clothing before reuse.
In case of eye contact:
Flush eyes with water as a precaution.
Hold eyelids apart and flush eyes with plenty of water for at least 15 minutes.
If swallowed:
Rinse mouth with water.
Get medical attention.
Do not induce vomiting unless directed to do so by medical personnel.
Substance identity
EC / List no.: 207-364-1
CAS no.: 465-42-9
Mol. formula: C40H56O3
Hazard classification & labelling of E 160c
According to the majority of notifications provided by companies to ECHA in CLP notifications no hazards have been classified.
E 160c predicted as likely to meet criteria for category 1A or 1B carcinogenicity, mutagenicity, or reproductive toxicity, or with dispersive or diffuse use(s) where predicted likely to meet any classification criterion for health or environmental hazards, or where there is a nanoform soluble in biological and environmental media.
E 160c indicated, in 2009, as being intended to be registered by at least one company in the EEA.
E 160c for which classification and labeling data have been submitted to ECHA in a registration under REACH or notified by manufacturers or importers under CLP.
Such notifications are required for hazardous substances, as such or in mixtures, as well as for all substances subject to registration, regardless of their hazard.
E 160c listed in the EINECS, ELINCS, or NLP inventories.
Synonyms:
(3R,3'S,5'R)-3,3'-Dihydroxy-beta,kappa-caroten-6'-one
(3R,3'S,5'R)-3,3'-dihydroxy-ß,[?]-caroten-6'-one
(3R,3'S,5'R)-3,3'-dihydroxy-β,κ-caroten-6'-one
(3R,3'S,5'R)-3,3'-dihydroxy-β,κ-caroten-6'-one
3,3'-Dihydroxy-beta,kappa-caroten-6'one
all trans Capsanthin
beta,kappa-Caroten-6'one, 3,3'dihydroxy-
Capsanthin
Capsanthin/capsorubin
Paprika extract
Paprika extract, Capsanthin
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-19-[(4R)-4-hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl]-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18
3,3'-dihydroxy-beta,kappa-caroten-6'-one
113359-44-7
1363-22-0
465-42-9
47842-77
5957-29-9
Capsanthin
465-42-9
Paprika extract
all-trans-capsanthin
Capsanthin/capsorubin
(3R,3'S,5'R)-3,3'-Dihydroxy-beta,kappa-caroten-6'-one
CHEBI:3375
420NY1J57N
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-1-((1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl)-19-((R)-4-hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl)-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one
3,3'-Dihydroxy-beta,kappa-caroten-6'one
all trans Capsanthin
EINECS 207-364-1
UNII-420NY1J57N
HSDB 7977
CAPSANTHIN [MI]
beta,kappa-Caroten-6'one, 3,3'dihydroxy-
UPCMLD-DP025
SCHEMBL117691
SPECTRUM1505276
CHEMBL1519371
UPCMLD-DP025:001
DTXSID10905012
Capsanthin, >=90.0% (HPLC)
ZINC8221201
CAPSANTHIN/CAPSORUBIN [INCI]
LMPR01070265
MFCD31726206
CCG-214238
SDCCGMLS-0066894.P001
NCGC00161603-01
HY-125711
CS-0093389
C08584
A827066
Q425431
SR-05000002758
SR-05000002758-1
3,3'-DIHYDROXY-.BETA.,.KAPPA.-CAROTEN-6'ON
Capsanthin (=paprika extract)(vegetable oil solution)
.BETA.,.KAPPA.-CAROTEN-6'ONE, 3,3'DIHYDROXY-
(3R,3'S,5'R)-3,3'-DIHYDROXY-.BETA.,.KAPPA.-CAROTEN-6'-ONE
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-(4-hydroxy-2,6,6-trimethylcyclohexen-1-yl)-1-(4-hydroxy-1,2,2-trimethylcyclopentyl)-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-hydroxy-2,6,6-trimethyl-1-cyclohexenyl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethyl-1-nonadeca-2,4,6,8,10,12,14,16,18-nonaenone
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-4,8,13,17-tetramethyl-19-[(4R)-2,6,6-trimethyl-4-oxidanyl-cyclohexen-1-yl]-1-[(1R,4S)-1,2,2-trimethyl-4-oxidanyl-cyclopentyl]nonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one
2,4,6,8,10,12,14,16,18-NONADECANONAEN-1-ONE, 19-(4-HYDROXY-2,6,6-TRIMETHYL-1-CYCLOHEXEN-1-YL)-1-(4-HYDROXY-1,2,2-TRIMETHYLCYCLOPENTYL)-4,8,13,17-TETRAMETHYL-, (ALL-E)-
2,4,6,8,10,12,14,16,18-NONADECANONAEN-1-ONE, 19-(4-HYDROXY-2,6,6-TRIMETHYL-1-CYCLOHEXEN-1-YL)-1-(5-HYDROXY-1,2,2-TRIMETHYLCYCLOPENTYL)-4,8,13,17-TETRAMETHYL-
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-Hydroxy-2,6,6-trimethyl-1-cyclohexen-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethyl-2,4,6,8,10,12,14,16,18-nonadecanonaen-1-on [German]
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-Hydroxy-2,6,6-trimethyl-1-cyclohexen-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethyl-2,4,6,8,10,12,14,16,18-nonadecanonaen-1-one
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-Hydroxy-2,6,6-triméthyl-1-cyclohexén-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-triméthylcyclopentyl]-4,8,13,17-tétraméthyl-2,4,6,8,10,12,14,16,18-nonadécanonaén-1-one [French]
(3R,3'S,5'R)-3,3'-Dihydroxy-b,k-caroten-6'-one
(3R,3'S,5'R)-3,3'-Dihydroxy-β,κ-caroten-6'-one [ACD/IUPAC Name]
(3R,3'S,5'R)-3,3'-Dihydroxy-β,κ-caroten-6'-one [French]
(3R,3'S,5'R)-3,3'-Dihydroxy-β,κ-carotén-6'-one [French] [ACD/IUPAC Name]
(3R,3'S,5'R)-3,3'-Dihydroxy-β,κ-carotin-6'-on [German] [ACD/IUPAC Name]
207-364-1 [EINECS]
465-42-9 [RN]
capsanthin
Carotenoid mixture
β,κ-Caroten-6'-one, 3,3'-dihydroxy-, (3R,3'S,5'R)- [ACD/Index Name]
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-hydroxy-2,6,6-trimethyl-1-cyclohexenyl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-hydroxy-2,6,6-trimethyl-1-cyclohexenyl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethyl-cyclopentyl]-4,8,13,17-tetramethyl-nonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one465-42-9
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-hydroxy-2,6,6-trimethylcyclohexen-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one
2493991 [Beilstein]
3,3'-Dihydroxy-β,κ-caroten-6'one
all-trans-capsanthin
Capsanthin/capsorubin
CHEBI:3375
EINECS 207-364-1
LMPR01070265
MFCD03423725 [MDL number]
NCGC00161603-01
SPECTRUM1505276
β,κ-Caroten-6'one, 3,3'dihydroxy-
420NY1J57N [DBID]
C08584 [DBID]
SDCCGMLS-0066894.P001 [DBID]
UNII:420NY1J57N [DBID]
UNII-420NY1J57N [DBID]
UPCMLD-DP025:001 [DBID]
