INS 160c covers the colours obtained from paprika, the mild red pepper Capsicum annuum. Their main pigments are the carotenoids capsanthin and capsorubin, which give a red to orange colour. Codex now divides the number into two forms: 160c (i), paprika oleoresin, and 160c (ii), paprika extract, a more refined form intended mainly for colour. A label that shows only 160c does not say which form is used. In the EU the colour is E160c.
Paprika colour suits savoury seasonings, where a warm red tone fits chilli, tomato and grilled flavours. On SeekSnack it is listed simply as “Color (INS 160C)” on Lay’s Stax Spicy Lobster and Lay’s Stax Sour Cream & Onion.
