Comparing E163 - Anthocyanins vs E163C - Malvidin

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Overview

E163 - Anthocyanins

Anthocyanins (E163) are natural pigments that make many fruits and vegetables look red, purple, or blue. As a food additive, they are used mainly to give or boost color, especially in drinks, sweets, and dairy-style products. They are extracted from edible plants such as grape skins, berries, purple corn, and red cabbage.

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

E163

Anthocyanins

Anthocyanin

E163c

Malvidin

Functions

colour

Origins

Plant

Products

Found in 260 products

Found in 0 products

Search rank & volume

#11814K / mo🇺🇸U.S.

#47250 / mo🇺🇸U.S.

Awareness score

×7.71

over-aware

Awareness data is not available.

Search volume over time

Interest over time for 3 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

Is anthocyanin always present in leaves?
No—anthocyanins vary by species and conditions; many green leaves have little to none until they’re young, senescing (autumn), or under stress such as high light, cold, or nutrient limitation.
How much anthocyanin per day?
There’s no recommended daily intake or established ADI; typical diets supply roughly a few tens to a few hundred milligrams per day from fruits and vegetables, and intake at normal food levels is considered safe.
What colors come from anthocyanins?
They give red, pink, purple, and blue hues, shifting with pH—more red in acidic conditions and more blue/purple as pH rises.
How to extract anthocyanin from plants?
Crush colored plant material and soak it in acidified water or food-grade ethanol (e.g., 50–70% ethanol or water with a little lemon juice), then filter; keep the extract cool, protected from light, and away from high pH to limit degradation.
What are anthocyanins good for?
As E163, they’re used to color foods and drinks in red-to-blue shades; while they show antioxidant activity in vitro, human health benefits remain limited and inconclusive.