Side-by-Side Comparison
Food Additives & E-Numbers
E162: Beetroot Red (Betanin) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
E162: Beetroot Red (Betanin)
E334: L-Tartaric Acid (Wine & Baking Acidulant)
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.
E334 (L(+)-Tartaric Acid) is a dicarboxylic organic acid recovered as potassium bitartrate by-product from wine barrels. INS 334, ADI has historically been set at up to 20 mg/kg bw/day by JECFA, delivering a sharp, lingering tartness in candies, soft drinks, and baking powders.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E162 | E334 |
|
INS / Codex Number
|
INS 162 | INS 334 |
|
Functional Class
|
Food Color (Red-Purple) | Acidity Regulator, Acidulant, Synergist for Antioxidants |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Historically up to 20 mg / kg body weight per day (JECFA: 0–6 mg/kg unconditional + 6–20 mg/kg conditional acceptance) |
|
Chemical Formula
|
C24H26N2O13 (Betanin glucoside) | C4H6O6 (2,3-dihydroxybutanedioic acid) |
|
Primary Mechanism
|
Betanidin glycoside absorbing green light (535–538nm) to reflect intense magenta-red | Stronger sourness profile than citric acid (pKa1 2.98), stimulating salivation and activating baking soda |
|
Common Target Foods
|
Strawberry yogurt, berry ice creams, confectionery, fruit preparations | Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment |
|
Dietary Compliance
|
100% Vegan (Beetroot juice extract), Halal, Kosher | 100% Vegan (Wine by-product), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.40) | EFSA Authorized / FDA GRAS (21 CFR 184.1099) |
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