E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii)
Comparing 2 standards across 10 specifications. 10 key differences identified.
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.
E500 (Sodium Carbonates / Sodium Bicarbonate NaHCO3) is a mineral salt leavening agent and pH buffer. INS 500(ii), ADI is Not Limited (Quantum Satis), decomposing under heat and acid to produce carbon dioxide bubbles that expand cakes, cookies, and pretzel crusts.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E163 | E500 |
|
INS / Codex Number
|
INS 163(i)–(v) | INS 500(ii) (Bicarbonate) / 500(i) (Carbonate) |
|
Functional Class
|
Food Color (Red, Purple, Blue) | Raising / Leavening Agent, Acidity Regulator, Anti-Caking |
|
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 | Thermal (>50°C) or acid neutralization releases CO2 gas: NaHCO3 + H+ -> Na+ + H2O + CO2 |
|
Common Target Foods
|
Red fruit beverages, sports drinks, jams, jellies, wine gums | Baking powders, cookies, cakes, pretzel alkaline dips, effervescent drink tablets |
|
Dietary Compliance
|
100% Vegan (Fruit/Vegetable extraction), Halal, Kosher | 100% Vegan (Mineral Solvay process/Trona mining), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.170 | EFSA Authorized / FDA GRAS (21 CFR 184.1736) |
|
Key Flavylium Cations
|
Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin | — |
|
Chemical Formula
|
— | NaHCO3 (Sodium Hydrogen Carbonate) |