Is Capsanthin / Capsorubin (E160c) Halal?

MUIS lists E160c (Capsanthin / Capsorubin) as doubtful (mashbooh), which means the source cannot be confirmed from the E-number alone — not that it is haram. Although the base material is plant-derived, some production routes use animal-derived processing aids or carriers, and the E-number does not identify the producer. The reliable check is a recognised halal certification logo on the finished product, or a manufacturer statement of the source.

Paprika extract (capsanthin/capsorubin) is a red-to-orange colouring obtained by solvent extraction of the dried pods and seeds of Capsicum annuum. It also contributes a mild paprika flavour.

• processed meats
• snack seasonings
• sauces
• soups
• sausages
• cheese coatings

• Look for a recognised halal certification logo (MUIS, JAKIM, MUI, HMC or similar) on the packaging — certified products have had the source of this additive verified.
• Check whether the label states the origin, for example 'vegetable origin', 'plant-based' or 'soy'.
• If there is no certification and the origin is not stated, contact the manufacturer or choose a product with a halal alternative.

annatto (E160b), beet red (E162), lycopene (E160d)

E160c (Capsanthin/Capsorubin/Paprika extract) is doubtful for Muslims according to the MUIS food additive listing. Paprika extract (capsanthin/capsorubin) is a red-to-orange colouring obtained by solvent extraction of the dried pods and seeds of Capsicum annuum.

Paprika extract (capsanthin/capsorubin) is a red-to-orange colouring obtained by solvent extraction of the dried pods and seeds of Capsicum annuum. It also contributes a mild paprika flavour.

E160c is commonly found in processed meats, snack seasonings, sauces, soups, sausages, and cheese coatings.