E163 – Anthocyanins

E163, known as Anthocyanins, are natural pigments responsible for the red, purple, and blue colors in many fruits and vegetables. They are water-soluble and belong to the flavonoid group of compounds. As food additives, anthocyanins are designated by the E number E163 and are used to impart color to various food and beverage products. 

Purpose in Products

Anthocyanins are utilized to enhance the visual appeal of consumables by providing a range of colors from red to blue, depending on the pH. Common applications include:

  • Beverages: Fruit juices, soft drinks, and alcoholic beverages.
  • Confectionery: Candies, jellies, and gummies.
  • Dairy Products: Yogurts, ice creams, and flavored milk.
  • Bakery Goods: Cakes, pastries, and other baked items.

Their natural origin and vibrant hues make anthocyanins a preferred choice for manufacturers seeking alternatives to synthetic colorants. 

Health Considerations

Anthocyanins are generally recognized as safe for consumption. They possess antioxidant properties and may offer health benefits, including anti-inflammatory effects. However, the European Food Safety Authority (EFSA) has noted that the current toxicological database is inadequate to establish a numerical Acceptable Daily Intake (ADI) for anthocyanins. EFSA recommends further characterization and data for some extracts. 

Impact on Children

Anthocyanins are considered safe for children when consumed as part of a balanced diet. There is no specific evidence indicating adverse effects on children beyond general dietary considerations.

Impact on Taste

As colorants, anthocyanins have a neutral flavor profile and do not significantly alter the taste of the products to which they are added.

Compatibility with Other Additives

Anthocyanins are compatible with a wide range of food additives and ingredients, making them versatile for various formulations without causing undesirable interactions.

Natural Occurrence

Anthocyanins are naturally present in several fruits and vegetables, notably in:

  • Berries: Such as blueberries, blackberries, and raspberries.
  • Grapes: Especially in red and purple varieties.
  • Red Cabbage
  • Purple Corn

The concentration of anthocyanins varies among these sources, with berries and grapes being particularly rich in these pigments. 

Alternatives and Substitutes

Natural alternatives to E163 include other plant-based colorants such as:

  • Betanin (E162): Provides red hues and is derived from beetroots.
  • Carotenoids (E160a): Offer yellow to orange colors.
  • Chlorophylls (E140): Impart green coloration.

The choice of alternative depends on the desired shade, source acceptability, and compatibility with the food product.

Regulation

Anthocyanins (E163) are approved for use as food additives in the European Union, Australia, and New Zealand. However, EFSA has indicated that for anthocyanins extracted from sources other than red grape skin and blackcurrant, and/or using non-aqueous extraction methods, the absence of characterization does not allow verification of their safety. Therefore, appropriate characterization and toxicological data are required for further re-evaluation. 

Conclusion

E163 (Anthocyanins) are natural, plant-derived food colorants that enhance the visual appeal of various products without affecting flavor. While generally considered safe, adherence to regulatory guidelines and further research into their safety profile are essential for their appropriate incorporation into food products.