Side-by-Side Comparison
Food Additives & E-Numbers
E100: Curcumin (Turmeric Yellow Color) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E100: Curcumin (Turmeric Yellow Color)
E163: Anthocyanins (Grape Skin & Berry Red/Purple)
E100 (Curcumin) is a natural diarylheptanoid yellow pigment extracted from the rhizomes of turmeric (Curcuma longa). INS 100(i), ADI is 3 mg/kg bw/day, providing bright yellow-orange coloration in mustard, cheese, and curry powders.
E163 (Anthocyanins) are natural water-soluble flavonoid polyphenol pigments extracted from grape skins, elderberries, and black carrots. INS 163, ADI is 2.5 mg/kg bw/day (grape skin extract), exhibiting pH-dependent colors from red to blue.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E100 | E163 |
|
INS / Codex Number
|
INS 100(i) | INS 163(i)–(v) |
|
Functional Class
|
Food Color (Yellow-Orange) | Food Color (Red, Purple, Blue) |
|
Acceptable Daily Intake (ADI)
|
3 mg / kg body weight per day | 2.5 mg / kg body weight per day (as anthocyanins) |
|
Primary Mechanism
|
Light absorption at 420–430nm producing vibrant golden-yellow hue; polyphenol antioxidant activity | Flavylium cation red at pH 1–3, converting to blue quinoidal base at neutral/alkaline pH |
|
Common Target Foods
|
Prepared mustard, curry seasonings, margarine, cheese rinds, confectionery | Red fruit beverages, sports drinks, jams, jellies, wine gums |
|
Dietary Compliance
|
100% Vegan (Turmeric root extraction), Halal, Kosher Certified | 100% Vegan (Fruit/Vegetable extraction), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.600) | EFSA Authorized / FDA 21 CFR 73.170 |
|
Chemical Formula
|
C21H20O6 | — |
|
Key Flavylium Cations
|
— | Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin |
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