Side-by-Side Comparison
Food Additives & E-Numbers
E162: Beetroot Red (Betanin) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E162: Beetroot Red (Betanin)
E260: Acetic Acid (Vinegar Acidulant / Preservative)
E162 (Beetroot Red / Betanin) is a water-soluble red-purple betacyanin pigment pressed or extracted from red beets (Beta vulgaris). INS 162, ADI is Not Limited (Quantum Satis), used in dairy, ice creams, and sausages.
E260 (Acetic Acid / Ethanoic acid) is a natural carboxylic acid produced via aerobic Acetobacter fermentation of ethanol. INS 260, ADI is Not Limited (Quantum Satis), giving vinegar its characteristic pungent sour flavor and pickling preservative action.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E162 | E260 |
|
INS / Codex Number
|
INS 162 | INS 260 |
|
Functional Class
|
Food Color (Red-Purple) | Acidity Regulator, Preservative, Flavoring Tastant |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C24H26N2O13 (Betanin glucoside) | CH3COOH (pKa 4.76) |
|
Primary Mechanism
|
Betanidin glycoside absorbing green light (535–538nm) to reflect intense magenta-red | Lowers pH below 4.2, destroying bacterial cell membrane proton motive force |
|
Common Target Foods
|
Strawberry yogurt, berry ice creams, confectionery, fruit preparations | Table vinegars (4–8%), pickled cucumbers, mustard, mayonnaise, tomato ketchup |
|
Dietary Compliance
|
100% Vegan (Beetroot juice extract), Halal, Kosher | 100% Vegan (Biological vinegar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.40) | EFSA Authorized / FDA GRAS (21 CFR 184.1005) |
Other Alternatives to Compare
Compare E162: Beetroot Red (Betanin) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E162: Beetroot Red (Betanin) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E162: Beetroot Red (Betanin) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E162: Beetroot Red (Betanin) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E162: Beetroot Red (Betanin) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E162: Beetroot Red (Betanin) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E162: Beetroot Red (Betanin) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E162: Beetroot Red (Betanin) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E162: Beetroot Red (Betanin) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E162: Beetroot Red (Betanin) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E162: Beetroot Red (Betanin) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E162: Beetroot Red (Betanin) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E162: Beetroot Red (Betanin) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E162: Beetroot Red (Betanin) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E162: Beetroot Red (Betanin) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E162: Beetroot Red (Betanin) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E162: Beetroot Red (Betanin) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E162: Beetroot Red (Betanin) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E162: Beetroot Red (Betanin) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E162: Beetroot Red (Betanin) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E162: Beetroot Red (Betanin) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E162: Beetroot Red (Betanin) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E162: Beetroot Red (Betanin) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E162: Beetroot Red (Betanin) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E162: Beetroot Red (Betanin) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E162: Beetroot Red (Betanin) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E162: Beetroot Red (Betanin) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E162: Beetroot Red (Betanin) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E162: Beetroot Red (Betanin) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E162: Beetroot Red (Betanin) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E162: Beetroot Red (Betanin) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →
Compare E162: Beetroot Red (Betanin) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E162: Beetroot Red (Betanin) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) →
Compare E162: Beetroot Red (Betanin) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E162: Beetroot Red (Betanin) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E162: Beetroot Red (Betanin) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E162: Beetroot Red (Betanin) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →
Compare E162: Beetroot Red (Betanin) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E162: Beetroot Red (Betanin) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E162: Beetroot Red (Betanin) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →
Compare E162: Beetroot Red (Betanin) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E162: Beetroot Red (Betanin) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E162: Beetroot Red (Betanin) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) →
Compare E162: Beetroot Red (Betanin) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E162: Beetroot Red (Betanin) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E162: Beetroot Red (Betanin) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) →
Compare E162: Beetroot Red (Betanin) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E162: Beetroot Red (Betanin) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E162: Beetroot Red (Betanin) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E162: Beetroot Red (Betanin) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →