Side-by-Side Comparison
Food Additives & E-Numbers
E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
Comparing 2 standards across 14 specifications. 14 key differences identified.
Comparing:
E163: Anthocyanins (Grape Skin & Berry Red/Purple)
E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer)
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.
Lecithin (E322) is a complex mixture of zwitterionic polar phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) derived from soybeans, sunflower seeds, or egg yolks, functioning as an amphiphilic oil-in-water surfactant and chocolate viscosity reducer.
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 184.1400) |
|
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 322i (Lecithin) / INS 322ii (Partially Hydrolyzed) |
|
Primary Phospholipid Composition
|
— | 19–21% Phosphatidylcholine (PC), 8–20% PE, 10–15% PI |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | HLB 4.0–6.0 (Standard unbleached) / HLB 8.0–10.0 (Enzymatically modified lyso-lecithin) |
|
Acetone-Insoluble Matter
|
— | ≥ 60.0% (standard benchmark of active phospholipid content) |
|
Major Sources
|
— | Soybean (Glycine max), Sunflower (Helianthus annuus - non-GMO / allergen-free), Rapeseed, Egg yolk |
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