Side-by-Side Comparison
Food Additives & E-Numbers
E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E270: Lactic Acid (Biological Acidulant)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E163: Anthocyanins (Grape Skin & Berry Red/Purple)
E270: Lactic Acid (Biological Acidulant)
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.
E270 (L-Lactic Acid) is a natural alpha-hydroxy acid produced by fermentation of carbohydrates by lactic acid bacteria (Lactobacillus). INS 270, ADI is Not Limited (Quantum Satis), imparting a smooth, mild sour taste in dairy, beers, and bakery sourdoughs.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E163 | E270 |
|
INS / Codex Number
|
INS 163(i)–(v) | INS 270 |
|
Functional Class
|
Food Color (Red, Purple, Blue) | Acidity Regulator, Preservative, Flavoring Agent |
|
Acceptable Daily Intake (ADI)
|
2.5 mg / kg body weight per day (as anthocyanins) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Flavylium cation red at pH 1–3, converting to blue quinoidal base at neutral/alkaline pH | Provides sustained buffering and mild tartness while suppressing spore-forming spoilage bacteria |
|
Common Target Foods
|
Red fruit beverages, sports drinks, jams, jellies, wine gums | Yogurt, sourdough breads, sour ales (Berliner Weisse), olives, confectionery, carcass rinses |
|
Dietary Compliance
|
100% Vegan (Fruit/Vegetable extraction), Halal, Kosher | 100% Vegan (Bacterial fermentation of beet/corn sugar), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.170 | EFSA Authorized / FDA GRAS (21 CFR 184.1061) |
|
Key Flavylium Cations
|
Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin | — |
|
Chemical Formula
|
— | C3H6O3 (2-hydroxypropanoic acid, pKa 3.86) |
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