Side-by-Side Comparison
Food Additives & E-Numbers
E162: Beetroot Red (Betanin) vs. E330: Citric Acid (Universal Acidulant / Chelator)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
E162: Beetroot Red (Betanin)
E330: Citric Acid (Universal Acidulant / Chelator)
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.
E330 (Citric Acid) is a tricarboxylic organic acid produced by industrial fermentation of Aspergillus niger on carbohydrate substrates. INS 330, ADI is Not Limited (Quantum Satis), the single most widely used acidulant, flavor enhancer, and metal chelator on Earth.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E162 | E330 |
|
INS / Codex Number
|
INS 162 | INS 330 |
|
Functional Class
|
Food Color (Red-Purple) | Acidity Regulator, Acidulant, Sequestrant, Antioxidant Synergist |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Chemical Formula
|
C24H26N2O13 (Betanin glucoside) | C6H8O7 (2-hydroxypropane-1,2,3-tricarboxylic acid) |
|
Primary Mechanism
|
Betanidin glycoside absorbing green light (535–538nm) to reflect intense magenta-red | Delivers bright citrus sourness; chelates pro-oxidant metal ions (Fe/Cu); activates pectin gelation |
|
Common Target Foods
|
Strawberry yogurt, berry ice creams, confectionery, fruit preparations | Citrus beverages, candy/confectionery, jams, canned tomatoes, cheese curdling, soft drinks |
|
Dietary Compliance
|
100% Vegan (Beetroot juice extract), Halal, Kosher | 100% Vegan (Aspergillus fungal sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.40) | EFSA Authorized / FDA GRAS (21 CFR 184.1033) |
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