INS No 160c(ii)
EINECS No. 207-364-1 (capsanthin); 207-425-2 (capsorubin)
CAS No. 465-42-9 (capsanthin); 470-38-2 (capsorubin)
The US also allows “paprika” as an approved exempt color, but the EU considers paprika a coloring foodstuff.
Paprika is a deep red, sweet, pungent powder from the ground, dried pod of mild capsicum (Capsicum annuum L.). Paprika oleoresin is the combination of flavor and coloring principles obtained from paprika via extraction, using one or a combination of the approved solvents which is eventually removed. Although a variety of colored compounds are known to be present, the major coloring principles of paprika oleoresin are capsanthin and capsorubin. Paprika is insoluble in water and glycerin and partially soluble in ethanol. Paprika naturally gives a reddish-orange hue.
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.