Anthocyanins (E163) — What You Need to Know
What Is Anthocyanins?
Anthocyanins are a large group of naturally occurring water-soluble pigments responsible for the red, purple, and blue colors found in many fruits, vegetables, and flowers. They are extracted from sources such as grape skins, elderberries, blackcurrants, and red cabbage. Over 700 structurally distinct anthocyanins have been identified in nature.
What Is It Used For?
Used as a natural food coloring to impart red, purple, or blue shades to dairy products, beverages, confectionery, and preserves. Increasingly used to replace synthetic dyes in clean-label reformulations.
Safety Assessment
One of the most abundant natural pigment groups, found in virtually all red, purple, and blue fruits and vegetables. Extensive research suggests anthocyanins have antioxidant and anti-inflammatory properties. No safety concerns. Color is pH-dependent (red in acid, blue in alkaline, green in very alkaline), which can be a technical challenge. Heat and light sensitive. Increasingly used to replace synthetic dyes.
Based on current evidence, Anthocyanins is rated Safe with a score of 9/10. This is 3.2 points above the average for colorings (5.8/10). Last reviewed by regulators: 2013.
Commonly Found In
Always check the label for E163 or 'Anthocyanins'
▶Chemical Information
Frequently Asked Questions about Anthocyanins
Quick Facts
- E-Number
- E163
- INS Number
- 163
- Category
- Colorings
- Origin
- Natural
- FDA Status
- Approved (exempt from certification; grape skin extract and grape color extract GRAS)
- EFSA Status
- ADI not specified — considered safe, no numerical limit needed
- ADI
- Not specified mg/kg bw/day
- Last Review
- 2013
Related Additives
Other colorings in the same family