Origin
Anthocyanins belong to the flavonoids known as secondary plant substances. These are said to have a special effect on human health. Anthocyanins have antioxidant properties and are supposed to protect against free radicals and maintain eye health. For use as a food coloring, E 163 is obtained through extraction from black corn and press residues of red grapes and red cabbage.
Usage
There are no authorization restrictions for E 163. The colorant E 163 can be found, for example, in fruit jellies, beverages, sweets, jams, and preserves. It is also contained in canned fruits, baking ingredients, and ice cream coatings. Especially, the food coloring is added to acidic products because E 163 is otherwise not very stable.
Risks
The food colorant E 163 is considered completely harmless. Often, extra anthocyanins are added to foods due to their supposed antioxidant effect. Since the bioavailability of anthocyanins is relatively low, the effectiveness is questionable.