What is E163: An Overview of Anthocyanins
E163 is the European food additive code for anthocyanins, a class of water-soluble flavonoid pigments found ubiquitously in the plant kingdom. Unlike synthetic colorants, anthocyanins are a natural part of the human diet, regularly consumed through fruits and vegetables. Their intense and versatile coloring properties, ranging from red to blue depending on pH, make them a popular choice for adding visual appeal to a variety of products.
The color provided by anthocyanins is not static. It can change dramatically depending on the acidity or alkalinity (pH) of its environment. In acidic conditions, they appear bright red, shifting towards purple in neutral solutions, and turning bluish in alkaline environments. This pH sensitivity is a defining characteristic and a key consideration for their application in different foods and drinks. The industrial production of E163 involves extracting these pigments from natural, plant-based materials.
The Journey of E163: From Plant to Product
E163 is not synthesized artificially in a lab; its commercial production is fundamentally an extraction process that harvests the pigments from plants.
Common Sources of E163
The food industry sources E163 from numerous plant materials, each offering a distinct color profile due to different specific anthocyanin compounds. Common sources include:
- Red grapes and grape skin extract (Enocianina)
- Black carrots
- Red cabbage
- Purple sweet potatoes
- Blackcurrants
- Elderberries
- Radishes
- Hibiscus flowers
Extraction and Processing
The process of creating the food additive involves a series of steps to isolate and concentrate the anthocyanins. It typically begins with steeping the raw plant material in a solvent, often water or alcohol, to dissolve the pigments. The resulting liquid is then filtered to remove solid plant matter and further concentrated to create a potent, purified extract. While the process is designed to isolate the natural compound, it is important to note that certain manufacturing methods might also introduce trace amounts of other substances, such as aluminum, which are a different consideration entirely. However, the foundational material remains a natural plant extract. The process results in a product that can be sold in liquid or powder form for easy incorporation into food and cosmetic products.
Safety, Health, and Regulatory Status
E163 is widely approved for use as a food additive by regulatory bodies worldwide, including the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA). It is generally considered safe for consumption and has shown very low toxicity, even in high doses in animal studies.
Potential Health Benefits
Beyond its function as a coloring agent, anthocyanins offer potential health benefits due to their potent antioxidant and anti-inflammatory properties. They are known to neutralize free radicals, protecting cells from oxidative stress associated with aging and chronic diseases. Research also suggests that consuming anthocyanin-rich foods may contribute positively to cardiovascular health, cognitive function, and metabolic regulation.
Considerations and Risks
While largely safe, some individuals might experience digestive issues or allergic reactions from highly concentrated extracts, though this is rare. Concerns have been raised by some sources regarding the potential for trace aluminum to be present in E163 manufactured using certain processes, and its potential health effects. However, regulatory approvals reflect a general consensus on the safety of E163 under normal use. The European Commission set purity criteria for E163 to manage such risks.
E163 in the Food Industry
E163's natural origin and diverse color range make it a popular choice for manufacturers seeking 'clean label' alternatives to artificial dyes. It is used extensively in a wide array of products where a natural red, purple, or blue color is desired.
Common Product Applications:
- Beverages: Fruit juices, soft drinks, and wines
- Confectionery: Candies, jellies, jams, and chewing gum
- Dairy Products: Yogurts and ice cream
- Baked Goods: Used in berry fillings and frostings
Comparison of Food Colorants: E163 vs. Synthetic Dyes
| Feature | E163 (Anthocyanins) | Synthetic Azo Dye (e.g., Allura Red E129) | Natural Dye (e.g., Betanin E162) |
|---|---|---|---|
| Origin | Natural, extracted from plants | Artificial, chemically synthesized | Natural, extracted from beets |
| Color Range | Red, purple, blue (pH dependent) | Wide range of predictable, stable colors | Red-violet, yellow-orange |
| Stability | Sensitive to light, heat, and pH | Highly stable and consistent | Less stable than E163, sensitive to heat |
| Safety | Generally considered safe, potential health benefits | Concerns have been raised, especially in relation to children | Generally considered safe, good solubility |
| Clean Label | Often sought as a 'clean label' option | Associated with synthetic ingredients | Often preferred for 'clean label' formulations |
Conclusion
In conclusion, the food additive E163 is definitively natural. It consists of anthocyanin pigments sourced directly from a wide variety of plants, including many common fruits and vegetables. The commercial product is simply a purified, concentrated extract of these plant-based compounds, a process that mirrors how other natural extracts are produced. While its color stability is more sensitive to environmental factors like pH compared to synthetic alternatives, its natural origin and associated health benefits make it a desirable ingredient in many food and cosmetic products. For those concerned about artificial additives, E163 offers a time-tested, plant-derived option for adding color. For more information on food additive safety, refer to authoritative sources like the European Food Safety Authority (EFSA).
