The benefits are as follows:

• blood circulation improves;
• appetite increases;
• the production of gastric juice increases and digestion improves;
• the metabolic process in the body is normalized.

E160c dye is successfully used in the food and cosmetics industry to color a large number of products and give them an attractive color from peach to bright orange. Thanks to the natural substances it contains, paprika extract is absolutely harmless to humans and has more beneficial properties than harmful ones.

Paprika extract, capsanthin, capsorubin, food coloring E160c

Food coloring E160c Paprika extract, capsanthin, capsorubin

Paprika oil resins (E160c) are extracts from red pepper Capsicum annuum L. They have a characteristic pungent taste and color from yellow to orange. The main pigment is the carotenoid capsanthin, which does not have A-vitamin activity. It is used in the production of smoked meats, culinary products, sauces, and cheeses.

[Nechaev A.P., Traubenberg S.E., Kochetkova A.A., Food chemistry, 2003]

Carotenoids - hydrocarbons of the isoprenoid series C 40 H 56 (carotenes) and their oxygen-containing derivatives. Carotenoids are plant red-yellow pigments that provide color to a number of vegetables, fruits, fats, egg yolks and other products. The intense color of carotenoids is due to the presence in their structure of conjugated double π bonds, which are chromophores. They are insoluble in water and soluble in fats and o organic solvents.

E160C is a dye obtained by extraction from red sweet pepper Capsicum annuum, growing in Europe and North America. Paprika contains the carotenoid pigments capsanthin, β-carotene and capsorubin. Depending on the pigment content, the dye can range from red to orange.

Paprika carotenoids (E160c) are extracts from red pepper Capsicum annuum L. They have a characteristic pungent taste and are yellow to orange in color. The main pigment of this group is the carotenoid anthaxanthin C 40 H 56 O 3. They are used in the manufacture of smoked products, culinary products, sauces and cheeses. This group also includes β-apocarotenaldehyde (E160e) and methyl or ethyl esters (β - apo-8"-carotenoic acid (El60f), having the following structure:

[Educational and methodological materials “Food concentrates and additives for processed products” Kasymov S.K., Ph.D., 2013]

Natural dyes, even chemically modified ones, are sensitive to acids (including fruit ones), alkalis, air oxygen, and temperature. They are also susceptible to microbiological deterioration, and some of them can change color depending on the pH of the environment. The advantages of natural dyes are their effect on the taste and aroma of the product (E160c, E150), biological activity (E101, E160a). The “psychological” appeal of the inscription on the label is also important - after all, the consumer usually prefers products with natural ingredients to products with synthetic additives.

Notation I: ++ highly resistant; + stable; ± relatively stable; - unstable; -- unstable.

[Food and dietary supplements: textbook by L.A. Mayurnikova, M.S. Kurakin 2006.]

The characteristics of currently used food ingredients (food additives, flavorings, technological aids) and biologically active additives are considered.

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Stabilizers, thickeners and gelling agents widely used in various branches of the food industry are described. Almost all currently known substances of this group are considered, their chemical formulas and properties are given, sources and methods of preparation are indicated. The book is intended for food industry specialists, and will also be useful to students and graduate students of specialized higher educational institutions.

923 rub

The theoretical foundations of chemistry are presented at the modern level, issues of the chemistry of elements (non-metals and metals), the structure and properties of different classes of organic compounds are considered. Test questions and tasks, examples of problem solving are provided. Recommendations are given for performing laboratory experiments and practical work in all sections of inorganic and organic chemistry.

For students of secondary vocational education institutions.

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The manual is intended for students of technological specialties and areas.

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Methods of thermobarogeochemistry make it possible to determine the relative and true temperature of mineral formation, the quantitative and qualitative composition of solutions and melts in inclusions, the pressure and aggregative state of the mineral-forming medium from which crystallization of minerals or ore deposition occurred.

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The textbook "Toxicological chemistry. Analytical toxicology" with an electronic application on CD reflects a modern approach to the examination of narcotic drugs, psychotropic substances, dopings, natural toxins, macro- and microelements, alcohol, technical fluids, pesticides and other toxicants. To solve the problems of forensic chemical, clinical toxicological, forensic analysis, doping and drug control, various methods of sample preparation of biological samples and methods for determining toxicants are presented (GC-MS, HPLC-MS-NMR, HPLC-ICP-MS, GC-FT-IR, GRS, CE-ICP-MS, etc.), the mechanisms of action of toxicants, the patterns of their metabolism taking into account toxicogenetic factors, the latest technologies - metabolomics and metabonomics, biosafety issues, as well as ways to ensure the quality of the obtained examination results based on good laboratory practice, systems are considered validation and qualification in chemical and toxicological laboratories. The educational material is presented from an interdisciplinary perspective. 80 multi-level situational tasks are given.

The publication is intended for university students studying in the specialty "Pharmacy" in accordance with the curriculum in toxicological chemistry, as well as for students of chemical-technological, biological and environmental specialties.

1964 rub

A course of organic chemistry is presented in accordance with the program for chemical and chemical-technological specialties of secondary vocational education institutions. The material is systematized according to classes of organic compounds. Reactions of various types and their mechanisms are considered. The most important compounds used in various areas of the national economy are described. Substances and reactions that form the basis of important processes of industrial organic synthesis are presented.
The textbook can be used in the study of the general professional discipline "Organic Chemistry" in accordance with the Federal State Educational Standard for Secondary Professional Education for the group of specialties 240000 "Chemical and Biotechnology".

For students of secondary vocational education institutions studying chemical and chemical-technological specialties.

1569 rub

Experimental tasks for determining the kinetic parameters of homogeneous catalytic, heterogeneous catalytic, photochemical and enzymatic reactions are presented. The electrochemical part of the workshop includes tasks related to nonequilibrium phenomena in electrolyte solutions, electrochemical thermodynamics and electrochemical kinetics. For all tasks, theoretical principles, a detailed description of the experiment, methods for processing the experimental results (including computer ones), and forms for presenting the results are given. Calculation and theoretical problems are proposed to determine the thermodynamic and kinetic characteristics of reactions based on quantum mechanical calculations using modern software.

For students of institutions of higher professional education studying in chemical areas of training.

1070 rub

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461 rub

The article describes the food additive (dye) paprika extract (E160c, paprika oil resin, capsanthin, capsorubin), its use, effect on the body, harm and benefit, composition, consumer reviews
Other names of the additive: paprika oleoresin, paprika extract, E160c, E-160c, E-160c

Functions performed

dye

Legality of use

Ukraine EU Russia

Paprika extract, E160c – what is it?

Paprika oil gum (also known as paprika extract, dietary supplement E160c) is a fat-soluble extract obtained from capsicum or cayenne pepper (plants of the genus Capsicum). Sweet peppers (paprika) are grown all over the world and are used directly for food and to add color, flavor and aroma to various foods. The history of using paprika for food goes back about a thousand years.

The main substances that make up paprika extract are the carotenoids xanthophyll, capsanthin, capsorubin (red coloring pigments) and beta-carotene (yellow pigment). Capsaicin, also found in paprika, when added in significant quantities to foods, gives them a characteristic pungent taste.

Paprika oil resins are obtained by extraction with various solvents (mostly hexane is used), which are removed at the end of the process.

Food supplement E160c – fat-soluble extract. In order for it to dissolve in water, it must be used in the form of an emulsion. Typically, food coloring E160c (capsanthin, capsorubin) is stored in the form of a dry powder or liquid paste and has a specific aroma that can be eliminated during food processing.

Paprika extract, E160c – effect on the body, harm or benefit?

Does paprika extract harm our health? The food supplement E160c not only does not harm the body, but can also bring tangible benefits. Paprika extract improves blood circulation, improves digestion by stimulating the production of gastric juice, increases appetite, has anti-inflammatory, mild stimulating and tonic properties, accelerates metabolism, helps fight flatulence, colds, chills, and stops ulcer bleeding. It has a positive effect on the functioning of the kidneys, lungs, spleen, pancreas, heart, and stomach.

The natural pigment obtained from pepper extract is recognized as safe throughout the world and is widely used. There is virtually no information regarding the side effects and health consequences of capsanthin (capsorubin). However, some researchers note that paprika and other types of red pepper may cause allergic reactions.

Food additive E160c, paprika oil resin – use in food products

Paprika extract (food additive E160c) is used in the food industry as a flavoring agent and coloring agent, helping to extend the shelf life of products. This natural food coloring is readily available and relatively inexpensive. With its help you can get a fairly wide range of colors - from light yellow to a unique dark orange color with a large number of shades.

Products usually colored with E160c food additive: oils, sauces, vegetables, jellies, ice cream, margarine, butter, cheese, salads, baked goods, rice flour products, etc. Paprika oil resins have also found application in the feed industry, pharmaceuticals, and cosmetics production.

The food additive under the code classification number E 160 c is a natural dye of plant origin. It is obtained from red chili peppers, a plant that is a prominent representative of the nightshade plant family, with an incredibly hot and spicy taste.

In essence, the E 160 c additive is an extract of chili pepper or natural paprika. The color of the dye powder is bright red or orange. It contains pigments called capsorubin and capsanthin.

Origin: 1-natural

Danger: zero level

Synonymous names:paprika resin oil, paprika resin oil, capsanthin, E160c, paprika, E 160c, dry paprika, E 160c, Paprika extract, paprika extract, Paprika oleoresin, capsanthin, paprika extract, E 160c, paprika.

​General information

Paprika extract contains the following fatty acids: palmitic, linolenic, stearic and linoleic. The dye powder exhibits a high level of resistance to exposure to direct light and high temperatures. Despite the intensely hot taste of the chili pepper itself, the extract does not exhibit any pungency in small quantities. And to give it to the product, a large amount of this is often used.

The method for producing paprika involves exposing chili pepper pods to solvents, which are removed from the final product.

The purpose of using the additive is to restore the natural color of the product, which is lost during various types of processing, and to give the product a sharper taste.

Effect on the body

Harm

According to numerous studies, this food additive is non-toxic and has absolutely no harmful properties.

In addition, not even a single case of allergic reactions has been identified to this dye.

So it can be safely classified as unequivocally and 100% safe and harmless.

Benefit

Despite the complete safety of the food coloring code E 160 c, no special beneficial qualities for the human body were identified in it either.

Usage

Paprika extract or additive E 160 s is used in food production. It is added to mayonnaise, yogurt, butter, various fat-based sauces, cheeses, ice cream, smoked meats, jams, breakfast cereals and seasonings, sausages, margarines.

In addition, you can see this additive in emulsified meat products, orange juices and candies.

To improve and make the color of egg yolk more concentrated, paprika extract is added to the feed of poultry on farms.

Legislation

Food coloring E 160 c or paprika extract is permitted by law throughout the world for use in food, except for the Australian continent.