Comparing E160C - Paprika extract vs E161C - Cryptoaxanthin
Overview
Synonyms
Products
Found in 8,402 products
Found in 1 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.
Alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, and zeanthin are all part of what family?
They’re carotenoids—plant pigments; alpha- and beta-carotene and beta-cryptoxanthin are provitamin A carotenoids, while lutein and zeaxanthin are xanthophylls.
Cryptoxanthin how to say?
“krip-toh-ZAN-thin” (beta-cryptoxanthin: “BAY-tuh krip-toh-ZAN-thin”).
How do you say cryptoxanthin?
Pronounced “krip-toh-ZAN-thin.”
How much beta cryptoxanthin in carrots?
Carrots are not a major source; most data show none or only trace amounts (often <0.01–0.05 mg per 100 g), with beta-carotene dominating their carotenoids.
How much beta cryptoxanthin in foods?
It varies widely: high sources like mandarins/tangerines, papaya, persimmon, red/orange peppers, and some pumpkins typically provide about 0.1–1 mg per 100 g fresh weight. Foods not in this group generally have much less or negligible amounts.