Side-by-Side Comparison
Food Additives & E-Numbers
E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver)
Comparing 2 standards across 14 specifications. 14 key differences identified.
Comparing:
E163: Anthocyanins (Grape Skin & Berry Red/Purple)
E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver)
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.
L-Ascorbic Acid (E300, C6H8O6) is a water-soluble antioxidant, dough conditioner, and vitamin fortifier that scavenges dissolved oxygen, prevents fruit enzymatic browning, and cross-links wheat gluten disulfide bridges in commercial baking.
Specification Comparison Table
14 Parameters| Parameter / Spec | ||
|---|---|---|
|
Acceptable Daily Intake (ADI)
|
2.5 mg / kg body weight per day (as anthocyanins) | Not Specified (Quantum Satis / GRAS under FDA 21 CFR 182.3013) |
|
E-Number Code
|
E163 | — |
|
INS / Codex Number
|
INS 163(i)–(v) | — |
|
Functional Class
|
Food Color (Red, Purple, Blue) | — |
|
Key Flavylium Cations
|
Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin | — |
|
Primary Mechanism
|
Flavylium cation red at pH 1–3, converting to blue quinoidal base at neutral/alkaline pH | — |
|
Common Target Foods
|
Red fruit beverages, sports drinks, jams, jellies, wine gums | — |
|
Dietary Compliance
|
100% Vegan (Fruit/Vegetable extraction), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.170 | — |
|
INS / E-Number
|
— | INS 300 / E300 |
|
Chemical Formula
|
— | C₆H₈O₆ (Molecular Weight: 176.12 g/mol) |
|
Functional Classes
|
— | Antioxidant / Flour Treatment Agent / Sequestrant / Nutrient Supplement |
|
Solubility
|
— | 330 g/L in water at 20°C |
|
Redox Potential
|
— | +0.06 V at pH 7.0 (readily donates two electrons to dehydroascorbic acid) |
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