YenzoWhat is E163 (anthocyanins)?
They are anthocyanins, a group of red, purple and blue-purple pigments extracted from plants. Circular 24/2019/TT-BYT lists sources such as grape skin, blackcurrant, purple corn and red cabbage, with the function colour.
E163Anthocyanins
E163 is anthocyanins, the red, purple and blue pigments of grapes, red cabbage, purple corn and berries. In food they give a red to purple colour.
Did you know? According to EFSA (2013), the anthocyanins used as an additive are extracted from edible fruits and vegetables; most of the safety data are on aqueous extracts of grape skin and blackcurrant.
- Code
- E163 · INS 163
- Group
- Colour
In Vietnam✓ PermittedOn the list of permitted additives — Circular 24/2019, Appendix 1
Risk level on the Yenzo Scalevery low?Based on the Open Food Facts additives taxonomy
How E163 appears on labels
IngredientsIllustrative example
Wheat flour, vegetable oil, salt, sugar, colour (163), dried onion and garlic, pepper, natural colour (160a).
colour (163)colour 163E163INS 163
INS sub-codes
INS 163(i)Anthocyanins
INS 163(ii)Grape skin extract
INS 163(iii)Blackcurrant extract
INS 163(iv)Purple corn colour
INS 163(v)Red cabbage colour
Sources: Codex CXG 36-1989, Class Names and the International Numbering System (INS)
Questions about anthocyanins
Is anthocyanin harmful?
In 2013 EFSA concluded that the available safety data were inadequate to establish a numerical ADI for anthocyanins. For aqueous grape skin and blackcurrant extracts, which have the most data, EFSA considered that the exposure estimated from current uses and use levels is unlikely to be of safety concern. For anthocyanins from other sources or extracted with non-aqueous methods, EFSA could not apply this conclusion and asked for more data.
Is E163 permitted in Vietnam?
Yes, by source. Appendix 1 of Circular 24/2019/TT-BYT, the list of additives permitted in food, lists grape skin extract (163(ii)), blackcurrant extract (163(iii)), purple corn colour (163(iv)), red cabbage colour (163(v)) and other sources with the function colour; there is no separate row for 163(i).
Other colours
E160Carotenoids (type not printed)very lowE160aCarotenesvery lowE160bAnnatto, bixin, norbixinlowE161bLuteinvery lowE161gCanthaxanthinlowE162Beetroot red (betanin)very low
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Sources (3)
- Open Food Facts additives taxonomy (Yenzo's table cites no EFSA opinion for this code). Open Food Facts additives taxonomy, https://github.com/openfoodfacts/openfoodfacts-server/blob/main/taxonomies/additives.txt (entry en:e163)
- Thông tư 24/2019/TT-BYT (văn bản hợp nhất 09/VBHN-BYT), Phụ lục 1
- EFSA Journal (2013). Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive