E160c: Paprika extract
What is E160c?
Paprika extract (E160c), also called paprika oleoresin or capsanthin/capsorubin, is a natural red-orange colouring. Its colour comes from carotenoid pigments, chiefly capsanthin and capsorubin, which are characteristic of red peppers.
Origin and production
It is extracted with solvents from the dried, ground fruit of red pepper (Capsicum annuum), and the solvent is then removed. Extracts used for colouring are largely free of the pungent capsaicin.
Why is it used?
Paprika extract gives warm orange-red tones to crisps and other savoury snacks, pizzas, sauces, processed cheese, sausages and ready meals. It is popular with manufacturers seeking colours from natural sources.
Vegan, vegetarian and halal
Paprika extract comes from peppers and is suitable for vegans and vegetarians. Some commercial preparations may use carriers or emulsifiers, but these are usually plant-based; certification can confirm this.
Safety and regulation
Paprika extract is authorised as a food colour in the EU and was re-evaluated by EFSA, which set an acceptable daily intake for capsanthin. It is permitted in many food categories, with specifications limiting the amount of capsaicin.
Written by the Foodlas editorial team with AI assistance and checked against EU Regulation (EC) No 1333/2008 and EFSA scientific opinions. Last reviewed: October 14, 2026.
Sources: Regulation (EC) No 1333/2008 · EFSA — Food additives
Common in
Products containing E160c
