Side-by-Side Comparison
Food Additives & E-Numbers
E162: Beetroot Red (Betanin) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E162: Beetroot Red (Betanin)
E635: Disodium 5'-Ribonucleotides (I+G Blend)
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.
E635 (I+G) is a standardized 50/50 co-crystallized blend of disodium inosinate (E631) and disodium guanylate (E627). INS 635, ADI is Not Specified, serving as the commercial standard umami booster in global food manufacturing.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E162 | E635 |
|
INS / Codex Number
|
INS 162 | INS 635 |
|
Functional Class
|
Food Color (Red-Purple) | Flavor Enhancer (Standard 50/50 IMP + GMP Umami Blend) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Quantum Satis) |
|
Primary Mechanism
|
Betanidin glycoside absorbing green light (535–538nm) to reflect intense magenta-red | Maximum simultaneous allosteric sensitization of oral T1R1+T1R3 umami receptor sites |
|
Common Target Foods
|
Strawberry yogurt, berry ice creams, confectionery, fruit preparations | Flavored potato chips, instant noodles, dry soup mixes, processed meats, barbecue sauces |
|
Dietary Compliance
|
100% Vegan (Beetroot juice extract), Halal, Kosher | Vegan (Bacterial sugar fermentation), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.40) | EFSA Authorized / FDA GRAS |
|
Chemical Formula
|
C24H26N2O13 (Betanin glucoside) | — |
|
Composition
|
— | 50% Disodium Inosinate (E631) + 50% Disodium Guanylate (E627) |
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