Side-by-Side Comparison
Food Additives & E-Numbers
E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
Comparing 2 standards across 16 specifications. 16 key differences identified.
Comparing:
E163: Anthocyanins (Grape Skin & Berry Red/Purple)
E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener)
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.
Xanthan gum (E415) is a high-molecular-weight microbial exopolysaccharide produced by Xanthomonas campestris fermentation, renowned for extreme pseudoplastic shear-thinning rheology, freeze-thaw stability, and gluten-free dough structural binding.
Specification Comparison Table
16 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E163 | — |
|
INS / Codex Number
|
INS 163(i)–(v) | — |
|
Functional Class
|
Food Color (Red, Purple, Blue) | — |
|
Acceptable Daily Intake (ADI)
|
2.5 mg / kg body weight per day (as anthocyanins) | — |
|
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 415 / E415 |
|
Polymer Structure
|
— | Cellulose β-(1,4)-D-glucan backbone with trisaccharide side chains (mannose-glucuronic acid-mannose) |
|
Molecular Weight
|
— | 2.0 × 10⁶ to 5.0 × 10⁶ Da (2–5 MDa) |
|
Rheological Behavior
|
— | Extreme Pseudoplasticity (Shear-thinning index n ≈ 0.15–0.25) |
|
Yield Stress
|
— | High at rest (suspends dense particulates like herbs in salad dressing permanently) |
|
Thermal Stability
|
— | Maintains constant viscosity from 0°C to 100°C across pH 2.0 to 12.0 |
|
Synergistic Gelation
|
— | Forms thermo-reversible firm gels when blended with Locust Bean Gum (E410) or Guar Gum (E412) |
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