Comparing E160AI - Beta-carotene vs E160C - Paprika extract

Synonyms
E160ai
Beta-carotene
E160c
Paprika extract
capsanthin
capsorubin
Paprika oleoresin
oleoresin of paprika
oleoresin paprika
paprika color
colored with paprika
Functions
Products

Found in 5,601 products

Found in 8,402 products

Search rank & volume
#2422K / mo🇺🇸U.S.
#2222.9K / mo🇺🇸U.S.
Awareness score

×0.05
under-aware

×0.05
under-aware

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

Interest over time for 9 keywords in U.S. during the last 10 years.

Popular questions
  1. Does beta carotene make you tan?

    High intakes can give the skin a yellow‑orange tint (carotenodermia), especially on the palms and soles; it’s not a melanin “tan” and fades when intake is reduced.

  2. Is beta carotene bad for you?

    At the amounts used as a food color and from normal diets, it’s considered safe; however, high‑dose supplements have been linked to increased lung cancer risk in smokers and asbestos‑exposed people and can cause temporary skin yellowing.

  3. What foods have beta carotene?

    Carrots, sweet potatoes, pumpkin, butternut squash, spinach, kale, collards, apricots, mango, cantaloupe, and red/orange peppers are rich sources; it’s also added as color (E160a) to some foods.

  4. Is beta carotene vitamin a?

    No—it's a provitamin A carotenoid that your body converts to vitamin A (retinol) as needed.

  5. How much beta carotene per day?

    There’s no specific daily requirement for beta‑carotene; most people can meet vitamin A needs via carotenoid‑rich foods, and high‑dose beta‑carotene supplements (around 20 mg/day or more) are not recommended for smokers.

  1. What color is paprika?

    Paprika extract (E160c) gives orange‑red to deep red hues, appearing yellow‑orange at low use levels and deeper red at higher levels.

  2. Is paprika just for color?

    As an additive, paprika extract is used primarily as a coloring; at typical doses it contributes little flavor, though it may add a mild peppery note.

  3. How is paprika extract made?

    It’s produced by solvent-extracting ground paprika peppers (Capsicum annuum) with food‑grade solvents like hexane or ethanol to concentrate carotenoids (capsanthin, capsorubin), then removing solvent and standardizing in oil; water‑dispersible forms are made by emulsification or saponification.

  4. What does the color paprika look like?

    A warm, natural red—ranging from yellow‑orange to deep red depending on concentration and the product.

  5. What is paprika extract color?

    Reddish‑orange to deep red, due to the carotenoids capsanthin and capsorubin.