# item.guide
Side-by-Side Comparison Food Additives & E-Numbers

E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG)

Comparing 2 standards across 10 specifications. 10 key differences identified.

Comparing:
E163: Anthocyanins (Grape Skin & Berry Red/Purple)
E410: Locust Bean Gum (Carob Bean Gum / LBG)
E163: Anthocyanins (Grape Skin & Berry Red/Purple) →

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.

View full E163: Anthocyanins (Grape Skin & Berry Red/Purple) spec sheet →
E410: Locust Bean Gum (Carob Bean Gum / LBG) →

E410 (Locust Bean Gum / LBG) is a galactomannan polysaccharide milled from the seeds of the carob tree (Ceratonia siliqua). INS 410, ADI is Not Limited (Quantum Satis), providing smooth melt-down and freeze-thaw ice crystal inhibition in premium ice creams.

View full E410: Locust Bean Gum (Carob Bean Gum / LBG) spec sheet →

Specification Comparison Table

10 Parameters
Parameter / Spec
E163: Anthocyanins (Grape Skin & Berry Red/Purple)
E410: Locust Bean Gum (Carob Bean Gum / LBG)
E-Number Code
E163 E410
INS / Codex Number
INS 163(i)–(v) INS 410
Functional Class
Food Color (Red, Purple, Blue) Thickener, Stabilizer, Syneresis Inhibitor
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 Synergistically cross-links with xanthan gum and carrageenan to form elastic gels and halt ice crystallization
Common Target Foods
Red fruit beverages, sports drinks, jams, jellies, wine gums Ice creams (prevents icy graininess), cream cheeses, infant formula thickeners, fruit sauces
Dietary Compliance
100% Vegan (Fruit/Vegetable extraction), Halal, Kosher 100% Vegan (Carob tree seed endosperm), Halal, Kosher
Safety Approval
EFSA Authorized / FDA 21 CFR 73.170 EFSA Authorized / FDA GRAS (21 CFR 184.1343)
Key Flavylium Cations
Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin —
Mannose to Galactose Ratio
— 4 : 1 (High mannose backbone requires heating to 85°C for full hydration)

Other Alternatives to Compare

Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E100: Curcumin (Turmeric Yellow Color) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E101: Riboflavin (Vitamin B2 Yellow Color) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E140: Chlorophyll & Chlorophyllins (Green Color) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E150a: Plain Caramel (Class I Caramel Color) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E160a: Beta-Carotene (Provitamin A Orange Color) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E162: Beetroot Red (Betanin) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E200: Sorbic Acid (Antifungal Preservative) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E202: Potassium Sorbate (Soluble Antimicrobial) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E211: Sodium Benzoate (Acid Beverage Preservative) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E224: Potassium Metabisulfite (Campden Salt) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E270: Lactic Acid (Biological Acidulant) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E282: Calcium Propionate (Bread Anti-Mold) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E330: Citric Acid (Universal Acidulant / Chelator) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E338: Phosphoric Acid (Cola Acidulant) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E412: Guar Gum (Cold-Soluble Galactomannan) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E414: Gum Arabic (Acacia Gum Emulsifier) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E422: Glycerol (Glycerin Humectant & Solvent) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E627: Disodium Guanylate (GMP Umami Synergist) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E951: Aspartame (Dipeptide Sweetener / 200x) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →