Comparing E101 - Riboflavin vs E163C - Malvidin

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Overview

E101 - Riboflavin

Riboflavin (E101) is a yellow food color that also happens to be vitamin B2. It adds a warm yellow tint to foods and drinks, and it is widely used for both coloring and vitamin fortification. It occurs naturally in many foods and has a long record of safe use in the U.S. and EU.

E163C - Malvidin

Malvidin (E163C) is a naturally occurring purple-red pigment found in many berries and grapes. In foods, it’s used as a color to give a berry-like hue and to match the flavor of fruit-based products. It belongs to the anthocyanin family of plant pigments.

Synonyms

E101

Riboflavin

Vitamin B2

Flavaxin

Vitamin B 2

Vitamin G

Riboflavine

Lactoflavine

Lactoflavin

E163c

Malvidin

Functions

colour

Origins

Microbiological

Synthetic

Plant

Products

Found in 555 products

Found in 0 products

Search rank & volume

#2391.3K / mo🇺🇸U.S.

#47250 / mo🇺🇸U.S.

Awareness score

×23.83

over-aware

Awareness data is not available.

Search volume over time

Interest over time for 9 keywords in U.S. during the last 10 years.

Interest over time for 2 keywords in U.S. during the last 10 years.

Popular questions

What does riboflavin do?
In the body, riboflavin (vitamin B2) helps enzymes produce energy (as FMN and FAD) and supports normal skin and vision. In foods, E101 is used as a yellow color and to fortify products with B2.
What does vitamin b2 do?
Vitamin B2 serves as the coenzymes FMN and FAD in energy metabolism and redox reactions. As E101 in foods, it also functions as a yellow colorant and nutrient fortifier.
What is vitamin b2 good for?
It supports energy release from food and helps maintain healthy skin, mouth, and vision. In foods, E101 is used to add yellow color and to enrich products with vitamin B2.
What is riboflavin good for?
Riboflavin is good for energy production and cellular respiration, helping keep skin and vision healthy. As an additive (E101), it provides yellow color and enables vitamin B2 fortification.
What foods have riboflavin?
Dairy (milk, yogurt, cheese), eggs, meats (especially liver), fish, green vegetables (e.g., spinach, broccoli), mushrooms, almonds, and fortified breads and cereals.