Side-by-Side Comparison
Food Additives & E-Numbers
E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E163: Anthocyanins (Grape Skin & Berry Red/Purple)
E334: L-Tartaric Acid (Wine & Baking 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.
E334 (L(+)-Tartaric Acid) is a dicarboxylic organic acid recovered as potassium bitartrate by-product from wine barrels. INS 334, ADI has historically been set at up to 20 mg/kg bw/day by JECFA, delivering a sharp, lingering tartness in candies, soft drinks, and baking powders.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E163 | E334 |
|
INS / Codex Number
|
INS 163(i)–(v) | INS 334 |
|
Functional Class
|
Food Color (Red, Purple, Blue) | Acidity Regulator, Acidulant, Synergist for Antioxidants |
|
Acceptable Daily Intake (ADI)
|
2.5 mg / kg body weight per day (as anthocyanins) | Historically up to 20 mg / kg body weight per day (JECFA: 0–6 mg/kg unconditional + 6–20 mg/kg conditional acceptance) |
|
Primary Mechanism
|
Flavylium cation red at pH 1–3, converting to blue quinoidal base at neutral/alkaline pH | Stronger sourness profile than citric acid (pKa1 2.98), stimulating salivation and activating baking soda |
|
Common Target Foods
|
Red fruit beverages, sports drinks, jams, jellies, wine gums | Hard sour candies, baking powder (Cream of tartar), grape beverages, wine adjustment |
|
Dietary Compliance
|
100% Vegan (Fruit/Vegetable extraction), Halal, Kosher | 100% Vegan (Wine by-product), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.170 | EFSA Authorized / FDA GRAS (21 CFR 184.1099) |
|
Key Flavylium Cations
|
Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin | — |
|
Chemical Formula
|
— | C4H6O6 (2,3-dihydroxybutanedioic acid) |
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