Side-by-Side Comparison
Food Additives & E-Numbers
E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
E163: Anthocyanins (Grape Skin & Berry Red/Purple)
E501: Potassium Carbonate (Potash / Alkaline Noodle Salt)
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.
E501 (Potassium Carbonates / K2CO3) is an inorganic alkaline mineral salt. INS 501(i), ADI is Not Limited (Quantum Satis), used as the key 'Kansui' alkaline agent in Japanese ramen noodles and in the Dutch processing of cocoa powder.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E163 | E501 |
|
INS / Codex Number
|
INS 163(i)–(v) | INS 501(i) (Potassium Carbonate) |
|
Functional Class
|
Food Color (Red, Purple, Blue) | Acidity Regulator, Alkaline Leavening, Kansui Salt |
|
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 | Alkalinizes noodle dough (pH 9–11), tightening glutenin network and converting flavonoid pigments yellow |
|
Common Target Foods
|
Red fruit beverages, sports drinks, jams, jellies, wine gums | Ramen noodles (Kansui), Dutch-process alkalized cocoa powder, gingerbread leavening |
|
Dietary Compliance
|
100% Vegan (Fruit/Vegetable extraction), Halal, Kosher | Vegan (Mineral salt), Halal, Kosher |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.170 | EFSA Authorized / FDA GRAS (21 CFR 184.1619) |
|
Key Flavylium Cations
|
Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin | — |
|
Chemical Formula
|
— | K2CO3 |
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