What is Paprika extract, capsanthin, capsorubin used for in food?

It is listed as a colour — the role the EU assigns it. This page shows every function each regulator records, with the citation for each.

Where is Paprika extract, capsanthin, capsorubin permitted?

Of the seven regulators this site reads, Australia and New Zealand, the EU and Great Britain permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.

Is Paprika extract, capsanthin, capsorubin vegan?

Yes. Paprika extract, capsanthin, capsorubin is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Paprika extract, capsanthin, capsorubin

Q: What is E 160c?

E 160c is Paprika extract, capsanthin, capsorubin. Paprika extract is an orange-red colour from capsanthin and capsorubin, used in cheese, snacks, sauces and processed meat.

E number E160c

Listed as a colour by the EU.

Listed as colours (EU)

European Union: Colours — Regulation (EC) No 1333/2008, Annex II, Part B, 1. Colours (consolidated text 02008R1333-20260818)

Paprika extract is an orange-red colour from capsanthin and capsorubin, used in cheese, snacks, sauces and processed meat.

Where it is and isn’t permitted

Status of Paprika extract, capsanthin, capsorubin by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
Jurisdiction	Status	Scope and limits	Citation
Australia and New ZealandFood Standards Australia New Zealand	Permitted, with conditions	47 food categories no numerical limit (good manufacturing practice) Show every food category 0.2 Colourings — GMP 0.3 Flavourings — GMP 1.1.2 Liquid milk products and flavoured liquid milk — GMP 1.2.2 Fermented milk products and rennetted milk products — GMP 1.3 Condensed milk and evaporated milk — GMP 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP 1.5 Dried milk, milk powder, cream powder — GMP 1.6 Cheese and cheese products — GMP 11.1.1 Rainbow sugar — GMP 11.4 Tabletop sweeteners — GMP 12.1.2 Reduced sodium salt mixture — GMP 12.1.3 Salt substitute — GMP 12.3 Vinegars and related products — GMP 12.5 Yeast and yeast products — GMP 12.6 Vegetable protein products — GMP 13.3 Formulated meal replacements and formulated supplementary foods — GMP 13.4 Formulated supplementary sports foods — GMP 13.5 Food for special medical purposes — GMP 14.1.1.2 Carbonated, mineralised and soda waters — GMP 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only. 14.1.2.2 Fruit and vegetable juice products — GMP 14.1.3 Water based flavoured drinks — GMP 14.1.4 Formulated Beverages — GMP 14.2.3 Wine based drinks and reduced alcohol wines — GMP 14.2.4.1 Fruit wine products and vegetable wine products — GMP 14.2.5 Spirits and liqueurs — GMP 14.3 Alcoholic beverages not included in item 14.2 — GMP 2.1 Edible oils essentially free of water — GMPNot for olive oil. 2.2.1.2 Butter products — GMP 2.2.1.3 Margarine and similar products — GMP 2.2.2 Oil emulsions (<80% oil) — GMP 20 Foods not included in items 0 to 14 — GMP 3 Ice cream and edible ices — GMP 4.3 Processed fruits and vegetables — GMP 5.1 Chocolate and cocoa products — GMPPermitted on the surface of chocolate only. 5.2 Sugar confectionery — GMP 5.4 Icings and frostings — GMP 6.3 Processed cereal and meal products — GMP 6.4 Flour products (including noodles and pasta) — GMP 7 Breads and bakery products — GMP 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMPNot for sausage or sausage meat containing raw, unprocessed meat. 8.4 Edible casings — GMP 8.5 Animal protein products — GMP 9.2 Processed fish and fish products — GMP 9.3 Semi preserved fish and fish products — GMP 9.4 Fully preserved fish including canned fish products — GMP	Food Standards Code, Schedule 15, S15—5and 46 further provisionsretrieved 2026-10-17
CanadaHealth Canada	No listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here.
European UnionEuropean Commission / EFSA	Permitted, with conditions	51 food categories highest permitted level 10 mg/kg Show every food category 1.4 flavoured fermented milk products including heat-treated products — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. Note 74: Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 1.5 dehydrated milk as defined by directive 2001/114/ec — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. except unflavoured products. 1.6.3 other creams — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. only flavoured creams. 1.7.1 unripened cheese excluding products falling in category 16 — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. only flavoured unripened cheese. 1.7.2 ripened cheese — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. only ripened orange, yellow and broken-white cheese and red pesto cheese. 1.7.3 edible cheese rind — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 1.7.4 whey cheese — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 1.7.5 processed cheese — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. 1.7.5 processed cheese — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. only flavoured processed cheese. 1.7.6 cheese products (excluding products falling in category 16) — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. only ripened orange, yellow and broken-white products. 1.7.6 cheese products (excluding products falling in category 16) — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. only flavoured unripened products. 1.8 Dairy analogues, including beverage whiteners — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 12.4 Mustard — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 12.5 Soups and broths — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 12.6 Sauces — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. excluding tomato-based sauces. 12.7 Salads and savoury-based sandwich spreads — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 12.9 Protein products excluding products covered in category 1 8 — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 14.2.3 Cider and perry — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe. 14.2.4 Fruit wine and made wine — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. excluding wino owocowe jakościowe. 14.2.5 Mead — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. except miód pitny jakościowy’. 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787 — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787. 14.2.7.3 Aromatised wine-product cocktails — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 15.2 Processed nuts — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. Period of application: from 1 August 2014 only food supplements in syrup form. Note 69: Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 18.3 Food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredients — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 4.2.1 dried fruit and vegetables — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. only preserves of red fruit. 4.2.2 fruit and vegetables in vinegar oil or brine — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. only preserves of red fruit. 4.2.3 canned or bottled fruit and vegetables — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. only preserves of red fruit. 4.2.4.1 fruit and vegetable preparations excluding compote — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. only seaweed based fish roe analogues. 4.2.4.1 fruit and vegetable preparations excluding compote — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. only mostarda di frutta. 4.2.5 jam jellies and marmalades and similar products — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. except chestnut puree. 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. except chestnut purée. 4.2.5.3 other similar fruit or vegetable spreads — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. except crème de pruneaux. 5.2 Other confectionery including breath freshening micro-sweets — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. Period of application: from 1 August 2014. Note 72: Maximum limit for aluminium coming from all aluminium lakes 70 mg/kg. As a derogation to this rule, the maximum limit only for microsweets shall be 40 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 6.3 breakfast cereals — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. only extruded puffed and or fruit flavoured breakfast cereals. 6.3 breakfast cereals — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. only breakfast cereals other than extruded, puffed and/or fruit flavoured breakfast cereals. 6.5 Noodles — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 6.6 Batters — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 6.7 pre-cooked or processed cereals — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 7.2 Fine bakery wares — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — 10Authorised under E 160c, Paprika extract, capsanthin, capsorubin. ML = 10. only merguez type products, salsicha fresca , butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki and kebap. 8.3.1 Non-heat-treated processed meat — 10 mg/kgAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. ML = 10 mg/kg. only sausages. 8.3.2 Heat-treated meat products — 10 mg/kgAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. ML = 10 mg/kg. only sausages, patés and terrines. 8.3.3 Casings and coatings and decorations for meat — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. except edible external coating of pasturmas. 9.2 Processed fish and fishery products including molluscs and crustaceans — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. only fish paste and crustacean paste. 9.2 Processed fish and fishery products including molluscs and crustaceans — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. only surimi and similar products and salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus. 9.3 fish roe — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II, Colours atquantum satis. quantum satis. except Sturgeons' eggs (Caviar).	Regulation (EC) No 1333/2008, Annex IIand 50 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards Scotland	Permitted, with conditions	57 food categories highest permitted level 10 mg/kg or mg/l Show every food category 1.4 Flavoured fermented milk products including heat-treated products — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 1.5 Dehydrated milk as defined by Directive 2001/114/EC — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. except unflavoured products. 1.6.3 Other creams — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only flavoured creams. 1.7.1 Unripened cheese excluding products falling in category 16 — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only flavoured unripened cheese. 1.7.2 Ripened cheese — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. only ripened orange, yellow and broken-white cheese and red pesto cheese. 1.7.3 Edible cheese rind — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 1.7.4 Whey cheese — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 1.7.5 Processed cheese — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only flavoured processed cheese. 1.7.5 Processed cheese — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only flavoured unripened products. 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. only ripened orange, yellow and broken-white products. 1.8 Dairy analogues, including beverage whiteners — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 12.2.2 Seasonings and condiments — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only seasonings, for example curry powder, tandoori Period of application: from 1 August 2014. Note (70): Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 12.4 Mustard — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 12.5 Soups and broths — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 12.6 Sauces — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. excluding tomato-based sauces. 12.7 Salads and savoury based sandwich spreads — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 12.9 Protein products, excluding products covered in category 1.8 — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 14.1.4 Flavoured drinks — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. excluding chocolate milk and malt products Period of application: from 1 August 2014. Note (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 14.2.3 Cider and perry — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. excluding cidre bouché. 14.2.4 Fruit wine and made wine — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Excluding wino owocowe markowe. 14.2.5 Mead — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà. 14.2.7.3 Aromatised wine-product cocktails — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 15.1 Potato-, cereal-, flour- or starch-based snacks — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (71): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 15.2 Processed nuts — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 16 Desserts excluding products covered in categories 1, 3 and 4 — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (69): Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — several limitsAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. (1) quantum satis: no further restriction; (2) quantum satis: Period of application: from 1 August 2014 only food supplements in syrup form. Note (69): Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 3 Edible ices — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (75): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 4.2.1 Dried fruit and vegetables — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. only preserves of red fruit. 4.2.2 Fruit and vegetables in vinegar, oil, or brine — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. only preserves of red fruit. 4.2.3 Canned or bottled fruit and vegetables — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. only preserves of red fruit. 4.2.4.1 Fruit and vegetable preparations excluding compote — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only mostarda di frutta. 4.2.4.1 Fruit and vegetable preparations excluding compote — several limitsAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. (1) quantum satis: only preserves of red fruit; (2) quantum satis: Only seaweed based fish roe analogues. 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. except chestnut purée. 4.2.5.3 Other similar fruit or vegetable spreads — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. except crème de pruneaux. 5.2 Other confectionery including breath refreshening microsweets — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (72): Maximum limit for aluminium coming from all aluminium lakes 70 mg/kg. As a derogation to this rule, the maximum limit only for microsweets shall be 40 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 5.3 Chewing gum — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. Period of application: from 1 August 2014. Note (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 6.3 Breakfast cereals — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals. 6.3 Breakfast cereals — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. quantum satis. only extruded puffed and or fruit-flavoured breakfast cereals. 6.5 Noodles — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 6.6 Batters — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 6.7 Pre-cooked or processed cereals — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 7.2 Fine bakery wares — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — 10 mg/kg or mg/lAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. ML = 10. only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki and kebap. 8.3.1 Non-heat-treated meat products — 10 mg/kg or mg/lAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. ML = 10. only sausages. 8.3.2 Heat-treated meat products — 10 mg/kg or mg/lAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. ML = 10. only sausages, pâtés and terrines. 8.3.3 Casings and coatings and decorations for meat — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. except edible external coating of pasturmas. 9.2 Processed fish and fishery products including mollusks and crustaceans — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. only surimi and similar products and salmon substitutes based on Theragra chalcogramma , Pollachius virens and Clupea harengus. 9.2 Processed fish and fishery products including mollusks and crustaceans — several limitsAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. (1) quantum satis: only fish paste and crustacean paste; (2) quantum satis: only precooked crustacean; (3) quantum satis: only smoked fish. 9.3 Fish roe — quantum satisAuthorised under E 160c, Paprika extract, capsanthin, capsorubin. Permitted as a member of Group II: Food colours authorised at quantum satis. quantum satis. except Sturgeons’ eggs (Caviar).	Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)and 56 further provisionsretrieved 2026-10-18
JapanConsumer Affairs Agency	No listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug Safety	No listing matchedThis site imports Part III of South Korea’s Standards and Specifications for Food Additives, matched by CAS number, then INS number, then exact name. Mixed preparations and sanitisers are not imported, and an entry whose identifiers disagreed with a page’s is held for review, so an empty row does not show that South Korea does not permit the substance.
United StatesFood and Drug Administration	Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFA	Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand	—	47 GMP
European Union	10 mg/kg	3 numeric limit, 48 quantum satis
Great Britain	10 mg/kg	3 numeric limit, 3 several limits, 51 quantum satis

What it is made from

Extracted with solvent from the dried fruit of Capsicum annuum. The colour compounds are separate from capsaicin, the source of heat, which is largely removed.

Vegan
Vegetarian

Compare other additives on the dietary indexes.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 160c Paprika extract, capsanthin, capsorubin

Paprika extract is obtained by solvent extraction of the strains of paprika, which consists of the ground fruits pods, with or without seeds, of Capsicum annuum L., and contains the major colouring principles of this spice. The major colouring principles are capsanthin and capsorubin. A wide variety of other coloured compounds is known to be present. Only the following solvents may be used in the extraction: methanol, ethanol, acetone, hexane, dichloromethane, ethyl acetate, propan-2-ol and carbon dioxide.

Synonyms: Paprika Oleoresin

Assay, identification and purity criteria

Description and assay

Einecs: Capsanthin: 207-364-1, capsorubin: 207-425-2
Chemical name: Capsanthin: (3R, 3′S, 5′R)-3,3′-dihydroxy-β,κ-carotene-6-one Capsorubin: (3S, 3′S, 5R, 5R′)-3,3′-dihydroxy-κ,κ-carotene-6,6′-dione
Chemical formula: Capsanthin: C₄₀H₅₆O₃
Capsorubin:: C₄₀H₅₆O₄
Molecular weight: Capsanthin: 584,85
Capsorubin:: 600,85
Assay: Paprika extract: content not less than 7,0 % carotenoids Capsanthin/capsorubin: not less than 30 % of total carotenoids [image] 2 100 at ca. 462 nm in acetone
Description: Dark-red viscous liquid

Identification

Spectrometry: Maximum in acetone at ca. 462 nm
Colour reaction: A deep blue colour is produced by adding one drop of sulphuric acid to one drop of sample in 2-3 drops of chloroform

Purity criteria

Solvent residues: Ethyl acetate [image] | Not more than 50 mg/kg, singly or in combination Methanol Ethanol Acetone Hexane Propan-2-ol
Dichloromethane:: not more than 10 mg/kg
Capsaicin: Not more than 250 mg/kg
Arsenic: Not more than 3 mg/kg
Lead: Not more than 2 mg/kg
Mercury: Not more than 1 mg/kg
Cadmium: Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 160c

Every name it appears under

28 recorded names. A label may use any of them.

E number

E160c

As it appears in regulation

Paprika extract, capsanthin, capsorubin

The EU re-evaluation programme

Every additive authorised in the EU before 20 January 2009 was put back through EFSA by Commission Regulation (EU) No 257/2010, and this one is named in it. What the Regulation required is below; whether the opinion has since been published is not something this site records.

To be evaluated by 31 December 2015. Named in Annex II, Part I, point 3 as “Paprika extract, capsanthin, capsorubin”, among the additives given priority within its class.

Hazard reference values

No reference value for this substance in the sources we hold.

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

EFSA 2015
The ANS Panel concluded that paprika extract (E 160c) does not raise a genotoxic concern and was not carcinogenic at the doses tested, and established an ADI of 24 mg/kg bw/day, equivalent to 1.7 mg carotenoids/kg bw/day. Refined exposure estimates were below the ADI.
Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 160c?: E 160c is Paprika extract, capsanthin, capsorubin. Paprika extract is an orange-red colour from capsanthin and capsorubin, used in cheese, snacks, sauces and processed meat.
What is Paprika extract, capsanthin, capsorubin used for in food?: It is listed as a colour — the role the EU assigns it. This page shows every function each regulator records, with the citation for each.
Where is Paprika extract, capsanthin, capsorubin permitted?: Of the seven regulators this site reads, Australia and New Zealand, the EU and Great Britain permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Paprika extract, capsanthin, capsorubin vegan?: Yes. Paprika extract, capsanthin, capsorubin is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

anz retrieved 2026-10-17
eu retrieved 2026-10-18
gb retrieved 2026-10-18
euspecs retrieved 2026-10-18

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

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