Side-by-Side Comparison
Food Additives & E-Numbers
E162: Beetroot Red (Betanin) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
E162: Beetroot Red (Betanin)
E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer)
E162 (Beetroot Red / Betanin) is a water-soluble red-purple betacyanin pigment pressed or extracted from red beets (Beta vulgaris). INS 162, ADI is Not Limited (Quantum Satis), used in dairy, ice creams, and sausages.
Monosodium Glutamate (E621, MSG, C5H8NO4Na) is the sodium salt of L-glutamic acid produced via Corynebacterium glutamicum sugar fermentation, activating human T1R1/T1R3 heterodimer umami taste receptors to enhance savory mouthfeel.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Functional Class
|
Food Color (Red-Purple) | Flavor Enhancer (Umami savory tastant) |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 30 mg/kg body weight per day (EFSA 2017) / Not Specified (JECFA 1987) |
|
Chemical Formula
|
C24H26N2O13 (Betanin glucoside) | C₅H₈NO₄Na · H₂O (Sodium 2-aminopentanedioate monohydrate) |
|
E-Number Code
|
E162 | — |
|
INS / Codex Number
|
INS 162 | — |
|
Primary Mechanism
|
Betanidin glycoside absorbing green light (535–538nm) to reflect intense magenta-red | — |
|
Common Target Foods
|
Strawberry yogurt, berry ice creams, confectionery, fruit preparations | — |
|
Dietary Compliance
|
100% Vegan (Beetroot juice extract), Halal, Kosher | — |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 73.40) | — |
|
INS / E-Number
|
— | INS 621 / E621 |
|
Taste Receptor Target
|
— | T1R1 + T1R3 G-protein coupled receptor (GPCR) heterodimer + mGluR4 |
|
Sodium Content
|
— | 12.3% Sodium by weight (compared to 39.3% in standard table salt NaCl) |
|
Synergistic Umami Multiplication
|
— | 1:1 ratio with E627 (Disodium Guanylate) / E631 (Disodium Inosinate) increases umami perception up to 8-fold |
Other Alternatives to Compare
Compare E162: Beetroot Red (Betanin) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E162: Beetroot Red (Betanin) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E162: Beetroot Red (Betanin) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E162: Beetroot Red (Betanin) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E162: Beetroot Red (Betanin) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E162: Beetroot Red (Betanin) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E162: Beetroot Red (Betanin) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E162: Beetroot Red (Betanin) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E162: Beetroot Red (Betanin) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E162: Beetroot Red (Betanin) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E162: Beetroot Red (Betanin) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E162: Beetroot Red (Betanin) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E162: Beetroot Red (Betanin) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E162: Beetroot Red (Betanin) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E162: Beetroot Red (Betanin) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E162: Beetroot Red (Betanin) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E162: Beetroot Red (Betanin) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) →
Compare E162: Beetroot Red (Betanin) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E162: Beetroot Red (Betanin) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E162: Beetroot Red (Betanin) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E162: Beetroot Red (Betanin) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E162: Beetroot Red (Betanin) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E162: Beetroot Red (Betanin) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E162: Beetroot Red (Betanin) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E162: Beetroot Red (Betanin) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E162: Beetroot Red (Betanin) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E162: Beetroot Red (Betanin) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E162: Beetroot Red (Betanin) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E162: Beetroot Red (Betanin) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E162: Beetroot Red (Betanin) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E162: Beetroot Red (Betanin) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E162: Beetroot Red (Betanin) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →
Compare E162: Beetroot Red (Betanin) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E162: Beetroot Red (Betanin) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) →
Compare E162: Beetroot Red (Betanin) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E162: Beetroot Red (Betanin) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) →
Compare E162: Beetroot Red (Betanin) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E162: Beetroot Red (Betanin) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →
Compare E162: Beetroot Red (Betanin) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E162: Beetroot Red (Betanin) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E162: Beetroot Red (Betanin) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E162: Beetroot Red (Betanin) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E162: Beetroot Red (Betanin) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) →
Compare E162: Beetroot Red (Betanin) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E162: Beetroot Red (Betanin) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E162: Beetroot Red (Betanin) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener) →
Compare E162: Beetroot Red (Betanin) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E162: Beetroot Red (Betanin) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E162: Beetroot Red (Betanin) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E162: Beetroot Red (Betanin) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →