Side-by-Side Comparison
Food Additives & E-Numbers
E162: Beetroot Red (Betanin) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E162: Beetroot Red (Betanin)
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
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.
E471 is an authorized food emulsifier composed of glycerol esterified with one or two fatty acid chains (glycerol monostearate / monooleate). INS 471, ADI is Not Limited (Quantum Satis), globally recognized as the ultimate crumb softener and amylose complexing agent in bakery.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E162 | E471 |
|
INS / Codex Number
|
INS 162 | INS 471 |
|
Functional Class
|
Food Color (Red-Purple) | Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Betanidin glycoside absorbing green light (535–538nm) to reflect intense magenta-red | Fatty acid chain complexes into helical starch amylose cavity, preventing retrogradation staling |
|
Common Target Foods
|
Strawberry yogurt, berry ice creams, confectionery, fruit preparations | Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes |
|
Dietary Compliance
|
100% Vegan (Beetroot juice extract), Halal, Kosher | Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.40) | EFSA Authorized / FDA GRAS (21 CFR 184.1505) |
|
Chemical Formula
|
C24H26N2O13 (Betanin glucoside) | — |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | 3.5 – 4.5 (Lipophilic water-in-oil emulsifier) |
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