INS No 160c(i-ii)
Paprika extract, Capsanthin, Capsorubin
Paprika is a deep red, sweet, pungent powder from the ground, dried pod of mild capsicum (Capsicum annuum L.). Paprika extract is obtained by solvent extraction of the dried ground fruit pods of Capsicum annum. The major coloring principles are capsanthin and capsorubin, and other coloring compounds such as other carotenoids are also prsent. Extracts are slightly viscous, homogeneous red liquids and are used to obtain a deep red color in any food that has a liquid/fat phase.
Paprika is used to color meat products, confectionery, vegetable oils, snacks, surimi, seasonings, soups, sauces, salad dressings, marinades, processed cheese, bakery products, fruit preparations, convenient foods and canned goods. Its use as both a color and a spice overlap frequency.
EU Commission Regulation (EU) No 231/2012
JECFA evaluated paprika extract at its 69th meeting and noted that in In a well conducted 90-day study in rats given diets containing a commercial
sample of paprika extract, no adverse effects were reported at a dietary concentration of 5%, equivalent to 3000 mg/kg bw. Similarly, in a long-term study of combined toxicity/carcinogenicity in rats given the same material, no evidence of toxicity or carcinogenicity was noted at dietary concentrations of up to 5%.
JECFA (2014). Evaluation of certain food additives: seventy-ninth report of the Joint FAO/WHO Expert Committee on Food Additives. WHO technical report series; no. 990. Available online
EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources added to Food), 2015. Scientific Opinion on the re-evaluation of paprika extract (E 160c) as a food additive. EFSA Journal 2015;13(12):4320, 51 pp. Available online