Side-by-Side Comparison
Food Additives & E-Numbers
E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E968: Erythritol (Zero-Calorie Fermented Polyol)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E163: Anthocyanins (Grape Skin & Berry Red/Purple)
E968: Erythritol (Zero-Calorie Fermented Polyol)
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.
E968 (Erythritol) is a four-carbon polyol produced by microbial fermentation of glucose by Moniliella pollinis. INS 968, ADI is Not Specified, delivering 70% the sweetness of sucrose with 0.0–0.2 kcal/g, zero GI, and 90% urinary excretion avoiding digestive distress.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E163 | E968 |
|
INS / Codex Number
|
INS 163(i)–(v) | INS 968 |
|
Functional Class
|
Food Color (Red, Purple, Blue) | Non-Nutritive Bulk Sweetener, Flavor Enhancer, Humectant |
|
Acceptable Daily Intake (ADI)
|
2.5 mg / kg body weight per day (as anthocyanins) | Not Specified (Highest digestive tolerance among all polyols: 0.66–0.80 g/kg bw) |
|
Common Target Foods
|
Red fruit beverages, sports drinks, jams, jellies, wine gums | Keto baked goods, monk fruit/stevia blends (Swerve), zero-sugar confectionery |
|
Dietary Compliance
|
100% Vegan (Fruit/Vegetable extraction), Halal, Kosher | 100% Vegan (Yeast fermentation of corn glucose), Halal, Kosher, Non-GMO |
|
Safety Approval
|
EFSA Authorized / FDA 21 CFR 73.170 | EFSA Authorized / FDA GRAS (GRN 76) |
|
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 | — |
|
Relative Sweetness Index
|
— | 70% Sucrose |
|
Caloric Value
|
— | 0.2 kcal / g (Legal EU/US: 0.0 kcal / g) kcal/g |
|
Glycemic Index (GI)
|
— | 0 (Zero effect on blood glucose or insulin levels) |
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. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
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) →