E163: Anthocyanins (Grape Skin & Berry Red/Purple)

Direct Answer

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.

Source: EFSA ANS Panel (2013) / Codex · Last reviewed Aug 28, 2026

Specs

E-Number Code	E163
INS / Codex Number	INS 163(i)–(v)
Functional Class	Food Color (Red, Purple, Blue)
Acceptable Daily Intake (ADI)	2.5 mg / kg body weight per day (as anthocyanins)
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
Common Target Foods	Red fruit beverages, sports drinks, jams, jellies, wine gums
Dietary Compliance	100% Vegan (Fruit/Vegetable extraction), Halal, Kosher
Safety Approval	EFSA Authorized / FDA 21 CFR 73.170

pH-Dependent Color Transformation

At low pH (< 3.0), anthocyanins exist as the vibrant red flavylium cation. As pH rises toward 4–5, hydration generates colorless carbinol pseudo-base, and at pH > 6 they shift to purple-blue anhydrobase.