Blackcurrant extract

INS 163(iii)

Blackcurrant extract is a purplish-red colour obtained from blackcurrant pomace, the skins and seeds left after juicing. Its colour comes from four anthocyanins, and it is sold as a concentrated liquid, a paste or a spray-dried powder.

Where it is and isn’t permitted

Status of Blackcurrant extract by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

47 food categories

no numerical limit (good manufacturing practice)

Show every food category
  • 0.2 Colourings — GMP
  • 0.3 Flavourings — GMP
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.3 Vinegars and related products — GMP
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMPNot for olive oil.
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMPPermitted on the surface of chocolate only.
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMPNot for sausage or sausage meat containing raw, unprocessed meat.
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 46 further provisionsretrieved 2026-10-17
CanadaHealth CanadaNo listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here.Related listing with permitted uses here: Anthocyanins (E163). This site cannot tell whether that listing covers this exact form.
European UnionEuropean Commission / EFSANo listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it.Related listing with permitted uses here: Anthocyanins (E163). This site cannot tell whether that listing covers this exact form.
Great BritainFood Standards Agency / Food Standards ScotlandNo listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it.Related listing with permitted uses here: Anthocyanins (E163). This site cannot tell whether that listing covers this exact form.
JapanConsumer Affairs AgencyNo listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug SafetyNo listing matchedThis site imports Part III of South Korea’s Standards and Specifications for Food Additives, matched by CAS number, then INS number, then exact name. Mixed preparations and sanitisers are not imported, and an entry whose identifiers disagreed with a page’s is held for review, so an empty row does not show that South Korea does not permit the substance.Related listings with permitted uses here: Grape skin extract, Anthocyanins (E163), Maize morado color. This site cannot tell whether those listings cover this exact form.
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFANot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand—47 GMP

No regulator sets a figure for Blackcurrant extract. That is not an absence of control: where the listing says quantum satis or good manufacturing practice, the quantity is limited to what the effect requires.

What it is made from

The pomace is extracted with water, most of the extracted sugar is fermented to alcohol, and the alcohol is removed as the extract is concentrated under vacuum. Sulfur dioxide is used during extraction and JECFA's specification says residues of it may be present, which matters to anyone avoiding sulphites. A spray-dried powder may carry an added carrier such as maltodextrin or glucose syrup.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 163(iii) Blackcurrant Extract

Blackcurrant extract is obtained from blackcurrant pomace by aqueous extraction. The main colouring principles are four anthocyanins (cyanidin 3-rutinoside, delphinidin 3-rutinoside, cyanidin 3-glucoside, delphinidin 3-glucoside). Most of the extracted sugars are fermented to alcohol and practically all the alcohol is removed during the concentration of fermented extract by vacuum evaporation. During the extraction process, sulfur dioxide is used and residual sulfur dioxide may be present. Commercial products may be in the form of a concentrated liquid, a paste, or a spray-dried powder. The spray-dried powder may contain an added carrier such as maltodextrin or glucose syrup.

Synonyms: INS No. 163 (iii)

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 57th JECFA (2001) and published in FNP 52 Add 9 (2001), superseding tentative specifications prepared at the 55th JECFA (2000), published in FNP 52 Add 8 (2000). No ADI was allocated at the 30th JECFA (1986)
Chemical names
I. Cyanidin 3-rutinoside III. Cyanidin 3-glucoside II. Delphinidin 3-rutinoside IV. Delphinidin 3-glucoside
C.A.S. number
I. 18719-76-1 III. 7084-24-4 II. 15674-58-5 IV. 6906-38-3
Chemical formula
I. [C H O ] + X - III. [C H O ] + X - 27 31 15 21 21 11 II. [C H O ] + X - IV. [C21H21O12] + X - 27 31 16 Where X - = counter ion
Structural formula
I. R 1 = H, R 2 = rutinose II. R 1 = OH, R 2 = rutinose III. R 1 = H, R 2 = glucose IV. R 1 = OH, R 2 = glucose
Assay
The colour intensity is not less than declared.
DESCRIPTION FUNCTIONAL USES
Purplish-red liquid, paste or powder having a slight characteristic odour. Colour
METHOD OF ASSAY
Prepare approximately 200 ml of pH 3.0 citric acid - dibasic sodium phosphate buffer solution: Mix 159 volumes of 2.1% citric acid solution and 41 volumes of 0.16% dibasic sodium phosphate solution, and adjust the pH to 3.0, using the citric acid solution or dibasic sodium phosphate solution. Weigh accurately an adequate amount of the sample so that the measured absorbance is between 0.2 and 0.7, and add pH 3.0 citric acid - dibasic sodium phosphate buffer solution to make up a 100-ml solution. Measure the absorbance A of this solution in a 1-cm cell at the wavelength of maximum absorption around 520 nm, using pH 3.0 citric acid - dibasic sodium phosphate buffer solution as the blank. Colour intensity = [A x 10]/[weight of sample (g)]

Identification

Solubility (Vol. 4)
Soluble in water and ethanol.
Spectrometry (Vol. 4)
At pH 3 the absorbance maximum is about 520 nm.
Colour reaction
Add 0.1 g of the sample to 50 ml of water and shake thoroughly. Filter if necessary. The solution shows red to purplish-red colour and it turns to blue or dark green on the addition of sodium hydroxide TS.
Chromatography
The retention times for the major two peaks in the chromatogram of sample solution correspond to those for cyanidin 3-rutinoside and delphinidin 3-rutinoside in the chromatogram of reference using the conditions described under TESTS.
Chromatography
Determined by liquid chromatography (Volume 4) using the following procedure: Preparation of sample solution Dissolve 500 mg of sample into 25 ml of 0.3% HCl and wash with three volumes of ethyl acetate. Filter through a 0.45 μm filter. Preparation of reference solution Dissolve 2 mg of cyanidin 3-rutinoside and delphinidin 3-rutinoside into 10 ml of 0.3% HCl and filter through a 0.45 μm filter. Apparatus Liquid chromatograph equipped with a UV or diode array detector and an integrator. Conditions Column: Lichrosorb RP18 (length 25 cm, diameter 4.6 mm, particle size 5 μm) or equivalent Column temperature: 35° Mobile phase: Linear gradient from 40% B to 100% B during 20 min A: Formic acid - water (10:90) B: Formic acid - water - acetonitrile (10:75:15) Flow rate: 0.8 ml/min Injection volume: 10 μl Wave length: 520 nm

Purity criteria

Sulfur dioxide
Not more than 50 mg/kg for each unit of colour intensity See description under TESTS and METHOD OF ASSAY.
Basic colouring matter
Add 1 g of the sample to 100 ml of 1% sodium hydroxide solution and shake well. Extract 30 ml of this solution with 15 ml ether. Extract the ether solution twice with 5 ml dilute acetic acid TS. The acetic acid extract is colourless.
Other acidic colouring matters
Add 1 ml of ammonia TS and 10 ml of water to 1 g of the sample. Following the directions in Chromatography ( FNP 5 ) place 2 μl of the solution on the chromatographic sheet and dry it. Use a mixture of pyridine and ammonia TS (2:1 by volume) as developing solvent and stop the development when the solvent front reaches about 15 cm height from the point where the sample solution was placed. No spot is observed in daylight at the solvent front after drying. If any spot is observed, it should be decolourized when sprayed with a solution of 40% stannous chloride in hydrochloric acid.
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described on Volume 4, "Instrumental methods".
Test: Sulfur dioxide
Distil 10 g of the sample with 100 ml of water and 25 ml of 30% phosphoric acid solution in a distilling flask with the Wagner tube. In an absorption flask, place 25 ml of 2% lead acetate solution previously prepared. Insert the lower end of the condenser into the lead acetate solution in the absorption flask. Distil until the liquid in the absorption flask reaches about 100 ml and rinse the end of the condenser with a little amount of water. To the distilled solution add 5 ml of hydrochloric acid and 1 ml of starch TS, and titrate with 0.01 N iodine. Each ml of 0.01 N iodine is equivalent to 0.3203 mg of SO 2 .

FAO JECFA Monograph 1 (2006)

Every name it appears under

1 recorded name. A label may use any of them.

Other names

  • Blackcurrant extract

Hazard reference values

No reference value for this substance in the sources we hold.

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is INS 163(iii)?
INS 163(iii) is Blackcurrant extract. Blackcurrant extract is a purplish-red colour obtained from blackcurrant pomace, the skins and seeds left after juicing. Its colour comes from four anthocyanins, and it is sold as a concentrated liquid, a paste or a spray-dried powder.
Where is Blackcurrant extract permitted?
Of the seven regulators this site reads, Australia and New Zealand permits it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Blackcurrant extract vegan?
Yes. Blackcurrant extract is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • jecfaspecs retrieved 2026-09-23

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