Anthocyanins
Anthocyanins, INS 163, E 163
Anthocyanins are water-soluble plant pigments belonging to the flavonoid group. They are responsible for the red, purple, and blue colours seen in many flowers, fruits, and vegetables. Common anthocyanin-rich foods include e.g. berries, grapes, red cabbage, black carrot and cherries.
Applications in the Food Industry
Because anthocyanins are water-soluble and naturally bright, they are best suited for low-pH applications and therefore widely used as natural colours in applications such as:
- Beverages
- Jams and fruit preparations
- Confectionery
- Bakery fillings
- Yogurts and dairy drinks
- Desserts and instant mixes
- Water ice
They provide particularly strong red, purple, and berry-like shades in acidic pH-environment.
Stability Characteristics
Anthocyanins are sensitive to:
- Oxygen – leads to oxidative discolouration
- High pH – colour degradation
- Metal ions – can cause colour changes or unwanted complexation
Specification and Regulatory status
-
USA:
Grape Color extract: aqueous solution of anthocyanin grape pigments made from Concord grapes or a dehydrated water soluble powder prepared from the aqueous solution – additive exempted by certification, GMP in Non-beverage food
https://www.ecfr.gov/current/title-21/section-73.169
Grape skin extract (enocianina): purplish-red liquid prepared by the aqueous extraction (steeping) of the fresh deseeded marc remaining after grapes have been pressed to produce grape juice or wine – additive exempted by certification, may be safely used for the coloring of still and carbonated drinks and ades, beverage bases, and alcoholic beverages subject to restrictions
https://www.ecfr.gov/current/title-21/section-73.170Fruit juice for coloring – additive exempted by certification, GMP in food
https://www.ecfr.gov/current/title-21/section-73.250Vegetable juice for coloring – additive exempted by certification, GMP in food
https://www.ecfr.gov/current/title-21/section-73.260 -
CODEX:
Grape Skin Extract INS163(ii) – JECFA monograph; JECFA evaluation
Own limits in multiple food categories GSFABlackcurrant Extract INS163(iii) – JECFA monograph; JECFA evaluation
No GSFA approvalBLACK CARROT EXTRACT INS163(iv) Tentative JECFA monograph; JECFA evaluation
No GSFA approval -
EU:
Anthocyanins E163 – Purity criteria Regulation 231/2012
Group II: Colour at quantum satis – Regulation (EC) No 1333/2008