E163: Anthocyanins

What is E163 (Anthocyanins)?

Anthocyanins (E163) are a group of naturally occurring water-soluble pigments belonging to the flavonoid family of polyphenols. They are responsible for the red, purple, blue, and violet colors in many fruits, vegetables, and flowers. As a food additive, E163 encompasses extracts from various plant sources including elderberries, bilberries, red cabbage, black currants, and grapes. Anthocyanins are among the most widely distributed pigments in the plant kingdom, and humans have consumed them through fruits and vegetables throughout history.

Source and Production

Anthocyanins used as food coloring (E163) are extracted from various plant sources:

Common Sources:

Black currants (Ribes nigrum)
Elderberries (Sambucus nigra)
Red cabbage (Brassica oleracea)
Grapes and grape skins
Bilberries and blueberries
Sweet potatoes (purple varieties)
Hibiscus flowers

Extraction Process:

Plant material is harvested and processed 2. Pigments are extracted with acidified water or food-grade solvents 3. The extract is concentrated, filtered, and standardized 4. Spray drying produces powder forms

The color of anthocyanins changes with pH: red in acidic conditions, purple at neutral pH, and blue in alkaline conditions.

Common Uses in Food

E163 provides red to purple to blue shades in:

Beverages (soft drinks, fruit juices, sports drinks)
Dairy products (yogurt, flavored milk, ice cream)
Confectionery and sweets
Fruit preserves and jams
Breakfast cereals
Bakery products
Functional foods and nutraceuticals
Wine (naturally occurring; also added in some cases)

Health and Safety

Potential Health Benefits

Anthocyanins are among the food additives with the best-established potential health benefits:

Antioxidant activity: Among the most potent natural antioxidants; neutralize free radicals and protect against oxidative stress
Cardiovascular health: Associated with reduced blood pressure, improved cholesterol profiles, and reduced risk of cardiovascular disease in epidemiological studies
Anti-inflammatory effects: Inhibit inflammatory pathways in laboratory studies
Cognitive function: Some research suggests improved memory and cognitive function
Anti-cancer properties: In vitro studies show inhibition of cancer cell growth, though clinical evidence in humans is limited
Diabetes management: May improve insulin sensitivity and blood glucose control

Safety Profile

Excellent safety record with no significant adverse effects documented at dietary levels
Well tolerated even at supplemental doses
Natural compounds consumed daily through diet
Some individuals may notice temporary skin/urine color changes with very high intake

Regulatory Status

European Union: Fully approved as E163
United States: Listed as color additives exempt from certification (natural colorings); GRAS
ADI: Not specified — reflecting high confidence in safety

Identification on Labels

Anthocyanins may appear as:

E163
Anthocyanins
Red cabbage extract
Elderberry extract
Black currant extract
Grape skin extract
Bilberry extract

Alternatives

Other natural red-purple colorings:

Betanin (E162): Red-violet from beetroot
Lycopene (E160d): Red from tomatoes
Cochineal/Carmine (E120): Red from insects (not vegan)

Conclusion

E163 (Anthocyanins) represents one of the most compelling cases for natural food coloring — they provide attractive colors across the red-purple-blue spectrum and come packaged with a range of potential health benefits that distinguish them clearly from their synthetic counterparts. As naturally occurring compounds consumed in everyday fruits and vegetables, they have an excellent safety record. For manufacturers and consumers alike, anthocyanins are among the most desirable food colorings available.