Comparing E160C - Paprika extract vs E182 - Orcein

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Overview

E160C - Paprika extract

Paprika extract (E160c) is a natural color made from red peppers (Capsicum annuum). It gives foods warm orange to deep red shades with little to no taste at typical use levels. You’ll see it in snacks, sauces, soups, cheeses, and more as a simple way to make foods look appetizing.

E182 - Orcein

Orcein (E 182) is a reddish-brown dye made from certain lichens. It is a niche food color today, used mainly in a few specialty applications and tightly regulated in some regions. It does not add flavor or nutrition—its role is purely visual.

Synonyms

E160c

Paprika extract

capsanthin

capsorubin

Paprika oleoresin

oleoresin of paprika

oleoresin paprika

paprika color

colored with paprika

E182

Orcein

Functions

colour

Origins

Plant

Synthetic

Products

Found in 8,402 products

Found in 1 products

Search rank & volume

#2222.9K / mo🇺🇸U.S.

#414110 / mo🇺🇸U.S.

Awareness score

×0.05

under-aware

×3.51

over-aware

Search volume over time

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

Search history data is not available.

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.