Comparing E160C - Paprika extract vs E101I - Riboflavin
Overview
Synonyms
Products
Found in 8,402 products
Found in 420 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 9 keywords in U.S. during the last 10 years.
Interest over time for 3 keywords in U.S. during the last 10 years.
Popular questions
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.
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.
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.
What does the color paprika look like?
A warm, natural red—ranging from yellow‑orange to deep red depending on concentration and the product.
What is paprika extract color?
Reddish‑orange to deep red, due to the carotenoids capsanthin and capsorubin.
What does riboflavin do?
In foods, E101i acts as a yellow-orange colorant and may be used to fortify products; in the body, riboflavin (vitamin B2) helps enzymes produce energy and supports normal vision and skin.
What does vitamin b2 do?
Vitamin B2 helps convert food into energy and supports normal vision, skin, and red blood cell function.
What is vitamin b2 good for?
It's essential for energy metabolism and cellular respiration, and helps maintain healthy skin and eyes. Adequate intake prevents deficiency; higher-dose supplements are also used to help prevent migraines.
What is riboflavin good for?
As a food additive (E101i), it provides a yellow color and vitamin B2 fortification, while nutritionally it supports energy production and normal tissue and eye health.
What foods have riboflavin?
Good sources include milk and dairy products, eggs, lean meats and liver, almonds, mushrooms, and green leafy vegetables; many cereals and flours are also fortified with riboflavin.