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E160c Paprika extract; Capsanthian; Capsorubin is used in sausages, salami and pastes.
E160c Paprika extract; Capsanthian; Capsorubin is used as a natural colouring agent in food and drink products.
CAS Number: 84625-29-6 (paprika oleoresin / capsicum extract mixture)
EC Number: 283-892-3 (EU inventory for paprika extract mixture)
Molecular Formula: Not fixed (mixture of carotenoids such as C40H56O3, C40H56O4, etc.)
Molecular Weight: Not fixed (major pigments range ~500–600 g/mol)
SYNONYMS:
paprika extract, paprika oleoresin, capsicum extract, capsicum annuum extract, paprika color, natural red 6, E160c, capsanthin-capsorubin extract, capsicum red pigment, chili pepper extract (color grade), paprika resin, paprika carotenoid extract, capsicum fruit extract, CI Natural Red 10, capsanthin, capsorubin, paprika oleoresin color, Capsanthin, Capsorubin, VYIRVAXUEZSDNC-RDRUCRJNSA-N, E160c, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-1-((1S,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl)-19-((S)-4-hydroxy-2,6,6-trimethylcyclohex-1-enyl)-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one, (3R,3′S,5′R)-3,3′-Dihydroxy-β,κ-caroten-6′-one, paprika oleoresin, capsicum extract, capsicum annuum extract, paprika resin, natural red 6, paprika color, spice extract of paprika, capsanthin extract, capsorubin extract, E160c, paprika oleoresin color, chili pepper extract (mild forms), capsicum fruit extract, IUPAC names: (3R,3′S,5′R)-3,3′-dihydroxy-β,κ-caroten-6′-one (capsanthin), (3S,5R,3′S,5′R)-3,3′-dihydroxy-κ,κ-carotene-6,6′-dione (capsorubin), Paprika extract, Paprika color, Paprika oil, RefChem:45012, 04E91XC023, CAPSICUM ANNUUM FRUIT OIL, PAPRIKA OLEORESIN, PAPRIKA VOLATILE OIL, capsicum annuum var. longum oleoresin, kanikama base EX-4275, kanikama base EX-SGY-1887, oleoresin paprika, liquid oleoresin paprika, oleoresin paprika W/S, paprika durabrite oleoresin and aquaresin, paprika oleoresin 100,000 CU, paprika oleoresin 80,000 CU, paprika oleoresin and aquaresin, paprika oleoresin CO2 extract, paprika oleoresin oil / water soluble
E160c Paprika extract; Capsanthian; Capsorubin is a natural colorant extracted from pepper.
The main coloring ingredients are capsanthin and capsanthin, which are carotenoids, accounting for 50% to 60% of the total.
E160c Paprika extract; Capsanthian; Capsorubin also contains a certain amount of non-coloring ingredient.
E160c Paprika extract; Capsanthian; Capsorubin is a natural carotenoid-based colorant obtained from dried fruits of Capsicum annuum.
E160c Paprika extract; Capsanthian; Capsorubin is produced by solvent extraction, yielding a concentrated oleoresin containing multiple pigments.
The main coloring compounds are: Capsanthin (C40H56O3) → deep red pigment Capsorubin (C40H56O4) → dark red pigment Minor carotenoids (beta-carotene, cryptoxanthin, etc.)
These compounds together create a stable red-orange natural color system widely used in food industries.
Food coloring manufacturer E160c Paprika extract; Capsanthian; Capsorubin is an oil-based extract with a high concentration of Capsanthin and Capsurobin; these pigments are part of the Carotenoid family and responsible for the bright orange and red colours.
E160c Paprika extract; Capsanthian; Capsorubin is great for colouring your food end products in many areas, such as meat processing or production of meat alternatives.
E160c (Capsanthin/Capsorubin/Paprika extract*) may be found in various food products such as processed foods.
E160c Paprika extract; Capsanthian; Capsorubin is manufactured from the dried and ground sweet pepper pods of Capsicum Annum.
Paprika and paprika oleoresin are both stable to heat but sensitive to light and alkaline conditions.
The pigments are naturally insoluble in water, especially the oleoresin.
E160c Paprika extract; Capsanthian; Capsorubin is a natural, orange-red food coloring and flavoring derived from Capsicum annuum peppers.
E160c Paprika extract; Capsanthian; Capsorubin is used primarily in savory items like sauces, cheese, and sausages, it is fat-soluble and highly stable.
E160c Paprika extract; Capsanthian; Capsorubin is a food additive in the category of natural colorants, obtained from red pepper – Capsicum annuum.
E160c Paprika extract; Capsanthian; Capsorubin gives a dark red color, being used for both its function as a colorant and that of flavoring, according to the quantities in their recipes.
E160c Paprika extract; Capsanthian; Capsorubin is a food additive approved by the European Union (EU).
The common names for E160c Paprika extract; Capsanthian; Capsorubin are paprika extract, capsanthin or capsorubin.
E160c Paprika extract; Capsanthian; Capsorubin 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.
E160c Paprika extract; Capsanthian; Capsorubin is a chemical compound, an ingredient included in the list of European food additives as dye.
E160c Paprika extract; Capsanthian; Capsorubin is a natural carotenoid used primarily as a food coloring.
E160c Paprika extract; Capsanthian; Capsorubin is derived from the plants Capsicum annuum and Capsicum frutescens.
USES and APPLICATIONS of E160c PAPRIKA EXTRACT; CAPSANTHIAN; CAPSORUBIN:
E160c Paprika extract; Capsanthian; Capsorubin, not only with a bright color, but also have tinting strength, good color retention effect, can effectively extend the shelf life of food simulation.
Snack foods like potato chips, corn snacks, and extruded snacks may use E160c Paprika extract; Capsanthian; Capsorubinto achieve a visually appealing color.
Dressings and Sauces: Salad dressings, ketchup, barbecue sauce, and various condiments may contain E160c Paprika extract; Capsanthian; Capsorubin for color enhancement.
Cheese and Dairy Products: E160c Paprika extract; Capsanthian; Capsorubin can be used in certain cheese varieties and dairy products to provide a natural coloring effect.
Pet Foods: Some pet food products use E160c Paprika extract; Capsanthian; Capsorubin as a natural coloring agent to enhance the appearance of the food.
Uses of E160c Paprika extract; Capsanthian; Capsorubin: Cheese slices, chicken pies, condiments, soup
Other Uses of E160c Paprika extract; Capsanthian; Capsorubin: Poultry feed
E160c Paprika extract; Capsanthian; Capsorubin is a food additive used in various products.
Red to orange colouring prepared by solvent extraction of the fruit pods and seeds of Capsicum annuum
The colorings that impart the characteristics yellow to orange hue of paprika are Capsanthin and Capsorubin.
This red spice imparts flavor and the color of food, paprika color compounds can also be solvent extracted to produce paprika oleoresin, a purified form of the coloring compounds.
Food coloring manufacturers circumvent this through emulsification, allowing paprika to be used in both aqueous and lipid products.
Food and beverage companies commonly use the oil soluble form of paprika oleoresin for coloring.
E160c Paprika extract; Capsanthian; Capsorubin is used in sausages, salami and pastes.
E160c Paprika extract; Capsanthian; Capsorubin is used as a natural colouring agent in food and drink products.
Capsanthin may be used in poultry feed to increase the intensity of the egg yolk colour.
Eating vast quantities may reduce the effectiveness of taste buds.
E160c Paprika extract; Capsanthian; Capsorubin gives a deep orange color to food products and is used in a variety of products including cheese, orange juice, spice mixtures, sauces, sweets and emulsified processed meats.
In addition, it's worth noting that E160c Paprika extract; Capsanthian; Capsorubin are also used in the creation of training models in medical education, specifically in neurosurgery.
E160c Paprika extract; Capsanthian; Capsorubin is used to simulate the color and consistency of brain tissue in these models.
Furthermore, E160c Paprika extract; Capsanthian; Capsorubin are used in the food industry to color salted fish products to match the color of the muscle tissue of salmonids, as consumers prefer this color.
-Food Coloring uses of E160c Paprika extract; Capsanthian; Capsorubin:
E160c Paprika extract; Capsanthian; Capsorubin is widely used as a natural red food coloring in a variety of food products, including sauces, soups, dressings, meat products, snacks, and baked goods.
E160c Paprika extract; Capsanthian; Capsorubin imparts a red to orange color, depending on the concentration used.
-Processed Meats use of E160c Paprika extract; Capsanthian; Capsorubin:
E160c Paprika extract; Capsanthian; Capsorubin is often used in the production of processed meats, such as sausages, hams, and cured meats.
E160c Paprika extract; Capsanthian; Capsorubin not only provides color but also contributes a subtle flavor to the final product.
-E160c Paprika extract; Capsanthian; Capsorubin is widely used as a natural food colorant in:
Meat products (sausages, cured meats, poultry coatings)
Snack foods (chips, extruded snacks, seasonings)
Sauces, ketchup, and condiments
Cheese and dairy products
Ready-to-eat meals and processed foods
Bakery coatings and savory fillings
-E160c Paprika extract; Capsanthian; Capsorubin is used beyond food:
Cosmetic pigments (lipsticks, creams, blush formulations)
Pharmaceutical tablet coatings
Animal feed coloration (poultry, egg yolk enhancement)
KEY DETAILS ABOUT E160c PAPRIKA EXTRACT; CAPSANTHIAN; CAPSORUBIN:
Source:
E160c Paprika extract; Capsanthian; Capsorubin is extracted from red bell peppers using solvents.
Properties:
E160c Paprika extract; Capsanthian; Capsorubin provides a deep orange-red color and a slightly sweet, characteristic flavor.
Composition:
E160c Paprika extract; Capsanthian; Capsorubin contains carotenoids, mainly capsanthin and capsorubin, which provide the color.
Common Uses:
E160c Paprika extract; Capsanthian; Capsorubin is used in sauces, soups, snacks, mayonnaise, and cheeses to give an orange/yellowish hue.
Safety & Status:
Generally recognized as safe by EU regulations, though it can cause allergic reactions in sensitive individuals.
E160c Paprika extract; Capsanthian; Capsorubin is permitted as a "quantum satis" additive (no specific maximum limit) in many products but restricted in others.
Benefits:
Studies indicate E160c Paprika extract; Capsanthian; Capsorubin may have antioxidant properties.
BENEFITS AND CHARACTERISTICS of E160c PAPRIKA EXTRACT; CAPSANTHIAN; CAPSORUBIN:
E160c Paprika extract; Capsanthian; Capsorubin is valued for:
Natural plant-derived origin (clean-label compliant)
Strong red-orange color intensity at low concentration
Lipid solubility (ideal for fatty food systems)
Synergistic pigment mixture (capsanthin + capsorubin stability balance)
Mild antioxidant activity due to carotenoid structure
Compatibility with other natural colorants
E160c Paprika extract; Capsanthian; Capsorubin provides stable coloration in fats and oils, making it one of the most commercially important natural red color systems.
PHYSICAL AND CHEMICAL STABILITY SUMMARY of E160c PAPRIKA EXTRACT; CAPSANTHIAN; CAPSORUBIN:
E160c Paprika extract; Capsanthian; Capsorubin shows:
High stability in lipid/fat systems
Moderate thermal stability (degrades with prolonged heat)
Low water stability (insoluble system)
High sensitivity to oxygen and light
Gradual color fading without antioxidant protection
Better stability in encapsulated or emulsified formulations
THE SYNTHESIS PROCESS of E160c PAPRIKA EXTRACT; CAPSANTHIAN; CAPSORUBIN:
The synthesis process of E160c Paprika extract; Capsanthian; Capsorubin takes place in several stages:
Cultivation.
Capsicum plants are grown to produce ripe fruits.
Extraction.
Ripe fruits are harvested and dyes are extracted, usually using a solvent such as ethanol.
Purification.
The extract is purified to remove any unwanted compounds and to concentrate dyes.
Drying.
The purified extract is dried to produce a powder that can be easily added to food.
PHYSICAL PROPERTIES of E160c PAPRIKA EXTRACT; CAPSANTHIAN; CAPSORUBIN:
E160c Paprika extract; Capsanthian; Capsorubin appears as a viscous, oily, deep red to brown-red liquid or semi-solid resin.
E160c Paprika extract; Capsanthian; Capsorubin has a characteristic mild pepper-like aroma, though refined commercial grades may be deodorized.
The taste is generally mild and non-pungent in color applications.
E160c Paprika extract; Capsanthian; Capsorubin is insoluble in water but highly soluble in fats, oils, and non-polar organic solvents due to its lipophilic carotenoid composition.
E160c Paprika extract; Capsanthian; Capsorubin shows strong color intensity ranging from yellow-orange to deep red, depending on pigment concentration and processing method.
E160c Paprika extract; Capsanthian; Capsorubin is sensitive to light, oxygen, and heat, which can lead to gradual fading of color over time.
Stability of E160c Paprika extract; Capsanthian; Capsorubin is significantly higher in lipid-based systems compared to aqueous systems.
E160c Paprika extract; Capsanthian; Capsorubin is non-volatile and remains stable in oil matrices under controlled storage conditions.
CHEMICAL PROPERTIES of E160c PAPRIKA EXTRACT; CAPSANTHIAN; CAPSORUBIN:
E160c Paprika extract; Capsanthian; Capsorubin is a complex mixture of oxygenated carotenoids (xanthophylls) and hydrocarbon carotenoids.
Main chemical components:
Capsanthin (C40H56O3)
Capsorubin (C40H56O4)
Beta-carotene (C40H56)
Cryptoxanthin and related compounds
These compounds share a conjugated polyene chain structure, responsible for strong visible light absorption and intense coloration.
Chemically, the system is:
Lipophilic (fat-soluble overall)
Non-ionizable in water
Slightly oxygenated due to hydroxyl and keto groups in xanthophylls
Key chemical behaviors:
Highly sensitive to oxidation
Prone to photodegradation
Susceptible to thermal isomerization
More stable in oil-based environments than aqueous systems
E160c Paprika extract; Capsanthian; Capsorubin degrade through oxidative cleavage of conjugated double bonds, resulting in color loss.
PHYSICAL and CHEMICAL PROPERTIES of E160c PAPRIKA EXTRACT; CAPSANTHIAN; CAPSORUBIN:
name: paprika extract, capsanthin, capsorubin
class: colours
groups: group ii: food colours authorised at quantum satis
additional details: red color
origin: natural
common sources: red pepper
common applications: cereals, cheeses, mayonnaise, charcuterie, soups, snacks, candies and marmalade
observations: no adverse reactions were observed
cas number: 84625-29-6 (paprika oleoresin / capsicum extract mixture)
ec number: 283-892-3 (eu inventory for paprika extract mixture)
molecular formula: not fixed (mixture of carotenoids such as c40h56o3, c40h56o4, etc.)
molecular weight: not fixed (major pigments range ~500–600 g/mol)
CAS Number: 84625-29-6 (paprika oleoresin / capsicum extract mixture)
EC Number: 283-892-3 (EU inventory for paprika extract mixture)
Molecular Formula: Not fixed (mixture of carotenoids such as C40H56O3, C40H56O4, etc.)
Molecular Weight: Not fixed (major pigments range ~500–600 g/mol)
pubchem substance id: 329751805
Appearance: Viscous red, deep orange-red, or brownish-red oily liquid/resin
Odor: Mild characteristic pepper/spice aroma (may be deodorized in refined grades)
Taste: Mild pepper-like flavor (non-pungent in color-grade extracts)
Physical state: Semi-liquid to viscous oil or resin
Color range: Yellow-orange → orange-red → deep red (depends on carotenoid concentration)
Solubility in water: Insoluble
Solubility in oils/fats: Highly soluble (lipophilic system)
Solubility in organic solvents: Soluble in non-polar solvents (hexane, oils, fats)
Density: Not fixed (varies with composition and extraction method)
Viscosity: High (oleoresin-like consistency)
Volatility: Non-volatile
Stability to light: Low (light-sensitive, gradual fading occurs)
Stability to heat: Moderate (degradation at prolonged high temperatures)
Stability to oxygen: Low to moderate (oxidation-sensitive carotenoid system)
pH behavior: Chemically neutral but physically unstable in aqueous pH systems due to insolubility
Chemical nature: Complex natural carotenoid mixture (oleoresin)
Main constituents: Capsanthin, capsorubin, beta-carotene, cryptoxanthin
Molecular type: Polyene carotenoids with long conjugated double-bond systems
Molecular formula: Not fixed (mixture; main pigments approx. C40H56O3–C40H56O4)
Molecular weight: Variable (~536–600 g/mol depending on pigment composition)
Polarity: Non-polar (lipophilic)
Functional groups: Conjugated double bonds, oxygenated carotenoid groups (hydroxyl, keto groups in some pigments)
Reactivity:
Sensitive to oxidation
Sensitive to photodegradation
Susceptible to isomerization under heat/light
Redox behavior: Easily oxidized, leading to loss of color intensity
Chemical stability: Stable in lipid environments, unstable in aqueous systems
Thermal behavior: Moderate stability; prolonged heating causes breakdown of carotenoid chains
UV/visible absorption: Strong absorption in visible range due to extended conjugation (responsible for red-orange color)
Hydrolysis: Not hydrolyzable in simple aqueous conditions (due to hydrophobic nature)
Compatibility: Stable with fats, oils, and emulsified lipid systems; incompatible with water-only systems without emulsifiers
CAS NUMBER: 84625-29-6 (most widely used for paprika oleoresin / capsicum extract)
EC NUMBER: 283-892-3 (commonly assigned in eu chemical inventories for paprika extract mixtures)
MOLECULAR FORMULA: not a single fixed formula (mixture of carotenoids such as c40h56o3, c40h56o4, and related compounds)
MOLECULAR WEIGHT: not fixed (depends on composition; major carotenoids range ~536–600 g/mol)
APPEARANCE: dark red to purplish red viscous liquid (est)
FOOD CHEMICALS CODEX LISTED: no
FLASH POINT: 168.00 °f. tcc (75.56 °c.)
SHELF LIFE: 12.00 month(s) or longer if stored properly.
SOLUBLE IN: water, 1.072e-013 mg/l @ 25 °c (est)
INSOLUBLE IN: water
glycerine
FIRST AID MEASURES of E160c PAPRIKA EXTRACT; CAPSANTHIAN; CAPSORUBIN:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of E160c PAPRIKA EXTRACT; CAPSANTHIAN; CAPSORUBIN:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of E160c PAPRIKA EXTRACT; CAPSANTHIAN; CAPSORUBIN:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of E160c PAPRIKA EXTRACT; CAPSANTHIAN; CAPSORUBIN:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of E160c PAPRIKA EXTRACT; CAPSANTHIAN; CAPSORUBIN:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of E160c PAPRIKA EXTRACT; CAPSANTHIAN; CAPSORUBIN:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
