Red cabbage colour

Basic Information

Field	Content
Chinese name	Red cabbage colour
English name	Red cabbage colour
INS/E number	INS 163(v)
Functional class	Colour
Year adopted	To be added.
Approved by	Australia/New Zealand (FSANZ), European Union (EFSA)

What is it?

Red cabbage colour is an anthocyanin-based natural pigment from red (purple) cabbage leaves; its hue shifts from red to blue-green with pH, and it is a sub-form of INS 163.

Source

Natural：红甘蓝叶片

Why is it used?

• Provides natural red/blue-green shades
• Strong pH-responsive colour novelty
• Suitable for clean-label foods
• Used in beverages and confectionery
• Restores processing colour loss

Common Foods

• Beverages
• Confectionery
• Jellies
• Yoghurt
• Decorative foods

Safety

ADI (Acceptable Daily Intake)：Not applicable (evaluated, no limit set)

Concerns：

• 对 pH 极为敏感，色调波动大
• 对热、光敏感

Usage Standard

China：GB 2760（按植物提取物色素管理）

International：

• EU Regulation 1333/2008 (E 163, 依成员批准)
• 一般作为天然提取物依色素法规使用
• Codex GSFA (INS 163)
• FSANZ Food Standards Code (Anthocyanins)

In a nutshell

Red cabbage colour is a natural pH-shifting anthocyanin that is safe and visually distinctive.

Consumer Advice

Red cabbage colour is a natural purple-to-blue pigment extracted from red cabbage, based mainly on anthocyanins. Its shade shifts between red, purple and blue depending on acidity, and it is used to color drinks, sweets and sauces. It is wholly plant-based, natural and safe, suits vegan, halal and kosher diets, and is not a common allergen.

Dietary Restrictions

• Vegan: ✅
• Halal: ✅
• Kosher: ✅

Allergens

✅ Free from common allergens

Disclaimer

The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.