# item.guide
Side-by-Side Comparison Food Additives & E-Numbers

E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel)

Comparing 2 standards across 10 specifications. 10 key differences identified.

Comparing:
E163: Anthocyanins (Grape Skin & Berry Red/Purple)
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E163: Anthocyanins (Grape Skin & Berry Red/Purple) →

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.

View full E163: Anthocyanins (Grape Skin & Berry Red/Purple) spec sheet →
E406: Agar-Agar (Seaweed Hydrocolloid Gel) →

E406 (Agar-Agar) is a natural sulfated galactan polysaccharide hydrocolloid extracted from red algae seaweeds (Rhodophyta). INS 406, ADI is Not Limited (Quantum Satis), forming firm, brittle thermoreversible gels with huge hysteresis (melts at 85°C, sets at 35°C).

View full E406: Agar-Agar (Seaweed Hydrocolloid Gel) spec sheet →

Specification Comparison Table

10 Parameters
Parameter / Spec
E163: Anthocyanins (Grape Skin & Berry Red/Purple)
E406: Agar-Agar (Seaweed Hydrocolloid Gel)
E-Number Code
E163 E406
INS / Codex Number
INS 163(i)–(v) INS 406
Functional Class
Food Color (Red, Purple, Blue) Gelling Agent, Thickener, Stabilizer (Plant Gelatin Alternative)
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 Forms double helices that aggregate into rigid 3D water-trapping gel matrices
Common Target Foods
Red fruit beverages, sports drinks, jams, jellies, wine gums Vegan jellies, Asian desserts (Yokan), confectionery glazes, microbiological agar plates
Dietary Compliance
100% Vegan (Fruit/Vegetable extraction), Halal, Kosher 100% Vegan (Red marine algae), Halal, Kosher (Animal-gelatin free)
Safety Approval
EFSA Authorized / FDA 21 CFR 73.170 EFSA Authorized / FDA GRAS (21 CFR 184.1115)
Key Flavylium Cations
Cyanidin, Delphinidin, Malvidin, Peonidin, Petunidin —
Chemical Components
— Agarose (Gelling polymer) and Agaropektin (Sulfated polymer)

Other Alternatives to Compare

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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. 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) → Compare E163: Anthocyanins (Grape Skin & Berry Red/Purple) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →