Side-by-Side Comparison
Food Additives & E-Numbers
E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E422: Glycerol (Glycerin Humectant & Solvent)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E163: Anthocyanins (Grape Skin & Berry Red/Purple)
E422: Glycerol (Glycerin Humectant & Solvent)
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.
E422 (Glycerol / Glycerin) is a sweet, viscous trihydroxy alcohol (polyol) obtained via lipid hydrolysis. INS 422, ADI is Not Limited (Quantum Satis), acting as an essential humectant, moisture retainer, and freeze-point depressant in baked goods and icings.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E163 | E422 |
|
INS / Codex Number
|
INS 163(i)–(v) | INS 422 |
|
Functional Class
|
Food Color (Red, Purple, Blue) | Humectant, Solvent, Sweetener, Bodying Agent |
|
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 | Strongly hygroscopic triol binds water molecules, lowering water activity (aw) and preventing staling |
|
Common Target Foods
|
Red fruit beverages, sports drinks, jams, jellies, wine gums | Fondant icings, soft-baked cookies, energy bars, cake sponges, liqueur bodying |
|
Dietary Compliance
|
100% Vegan (Fruit/Vegetable extraction), Halal, Kosher | Vegan (When derived from plant fats), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.170 | EFSA Authorized / FDA GRAS (21 CFR 184.1320) |
|
Key Flavylium Cations
|
Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin | — |
|
Chemical Formula
|
— | C3H8O3 (Propane-1,2,3-triol) |
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