Side-by-Side Comparison
Food Additives & E-Numbers
E162: Beetroot Red (Betanin) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E162: Beetroot Red (Betanin)
E163: Anthocyanins (Grape Skin & Berry Red/Purple)
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.
E163 (Anthocyanins) are natural water-soluble flavonoid polyphenol pigments extracted from grape skins, elderberries, and black carrots. INS 163, ADI is 2.5 mg/kg bw/day (grape skin extract), exhibiting pH-dependent colors from red to blue.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E162 | E163 |
|
INS / Codex Number
|
INS 162 | INS 163(i)–(v) |
|
Functional Class
|
Food Color (Red-Purple) | Food Color (Red, Purple, Blue) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 2.5 mg / kg body weight per day (as anthocyanins) |
|
Primary Mechanism
|
Betanidin glycoside absorbing green light (535–538nm) to reflect intense magenta-red | Flavylium cation red at pH 1–3, converting to blue quinoidal base at neutral/alkaline pH |
|
Common Target Foods
|
Strawberry yogurt, berry ice creams, confectionery, fruit preparations | Red fruit beverages, sports drinks, jams, jellies, wine gums |
|
Dietary Compliance
|
100% Vegan (Beetroot juice extract), Halal, Kosher | 100% Vegan (Fruit/Vegetable extraction), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.40) | EFSA Authorized / FDA 21 CFR 73.170 |
|
Chemical Formula
|
C24H26N2O13 (Betanin glucoside) | — |
|
Key Flavylium Cations
|
— | Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin |
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