Grape skin extract

INS 163(ii)

Listed as a colour by Codex and the US.

Listed as colours (US, Codex)

Grape skin extract, or enocyanin, is a red to purple anthocyanin colour from winemaking residue. Its shade depends on acidity, so it is used chiefly in acidic drinks and confectionery where it stays red.

Where it is and isn’t permitted

Status of Grape skin 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

48 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
  • 14.2.2 Wine, sparkling wine and fortified wine — 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 47 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 SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 포도과피색소 (“Grape Skin Extract”, the English the Code prints beside it). Main use (주용도) of 포도과피색소: 착색료. Standard for use (사용기준) of 포도과피색소: (1) [must not be used in the foods listed] “포도과피색소는 아래의 식품에 사용하여서는 아니 된다. 1. 천연식품〔식육류, 어패류, 과일류, 채소류, 해조류, 콩류 등 및 그 단순가공품(탈피, 절단 등)〕 2. 다류 3. 커피 4. 고춧가루, 실고추 5. 김치류 6. 고추장, 조미고추장 7. 식초” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted21 CFR 73.170retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

67 food categories

highest permitted level 5,000 mg/kg

Show every food category and its notes
  • 01.1.4 Flavoured Fluid Milk Drinks — 100 mg/kg
    • Note 52 Excluding chocolate milk.
    • Note 181 As anthocyanin.
  • 01.4.4 Cream analogues — 150 mg/kg
    • Note 181 As anthocyanin.
    • Note 201 For use in flavoured products only.
  • 01.5.2 Milk and cream powder analogues — 150 mg/kg
    • Note 181 As anthocyanin.
    • Note 201 For use in flavoured products only.
    • Note XS251 Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).
  • 01.6.2.2 Rind of ripened cheese — 1,000 mg/kg
  • 01.6.4.2 Flavoured processed cheese, including containing fruit, vegetables, meat, etc. — 1,000 mg/kg
  • 01.6.5 Cheese analogues — 1,000 mg/kg
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 200 mg/kg
    • Note 181 As anthocyanin.
    • Note 402 Except for use in products conforming to the Standard for Fermented Milks (CXS 243-2003) at 100 mg/kg.
  • 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 200 mg/kg
    • Note 181 As anthocyanin.
  • 03.0 Edible ices, including sherbet and sorbet — 100 mg/kg
    • Note 181 As anthocyanin.
  • 04.1.2.10 Fermented fruit products — 500 mg/kg
    • Note 181 As anthocyanin.
  • 04.1.2.11 Fruit fillings for pastries — 500 mg/kg
    • Note 181 As anthocyanin.
  • 04.1.2.3 Fruit in vinegar, oil, or brine — 1,500 mg/kg
    • Note 672 For use to restore colour lost during processing only.
  • 04.1.2.4 Canned or bottled (pasteurized) fruit — 1,500 mg/kg
    • Note 181 As anthocyanin.
    • Note 267 Excluding products conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015) except for use in special holiday packs for canned pears conforming to the standard.
  • 04.1.2.5 — 500 mg/kg
    • Note 181 As anthocyanin.
  • 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category — 500 mg/kg
    • Note 181 As anthocyanin.
    • Note XS160 Excluding products conforming to the Standard for Mango Chutney (CODEX STAN 160-1987).
  • 04.1.2.7 Candied fruit — 1,000 mg/kg
  • 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 500 mg/kg
    • Note 179 For use in restoring the natural colour lost in processing only.
    • Note 181 As anthocyanin.
    • Note 182 Excluding coconut milk.
    • Note XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 500 mg/kg
    • Note 181 As anthocyanin.
  • 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce — 100 mg/kg
    • Note 179 For use in restoring the natural colour lost in processing only.
    • Note 181 As anthocyanin.
    • Note XS66 Excluding products conforming to the Standard for Table Olives (CODEX STAN 66-1981).
  • 04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. peanut butter) — 100 mg/kg
    • Note 179 For use in restoring the natural colour lost in processing only.
    • Note 181 As anthocyanin.
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
  • 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 — 100 mg/kg
    • Note 92 Excluding tomato-based sauces.
    • Note 181 As anthocyanin.
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS259R Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).
    • Note XS308R Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011).
  • 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — 100 mg/kg
    • Note 181 As anthocyanin.
    • Note XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981).
    • Note XS151 Excluding products conforming to the Standard for Gari (CXS 151-1985).
    • Note XS223 Excluding products conforming to the Standard for Kimchi (CXS 223-2001).
    • Note XS294 Excluding products conforming to the Standard for Gochujang (CXS 294-2009).
  • 05.1.3 Cocoa-based spreads, incl. fillings — 200 mg/kg
    • Note 181 As anthocyanin.
    • Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
  • 05.1.4 Cocoa and chocolate products — 200 mg/kg
    • Note 181 As anthocyanin.
    • Note 183 For use in surface decoration only.
  • 05.1.5 Imitation chocolate, chocolate substitute products — 200 mg/kg
    • Note 181 As anthocyanin.
  • 05.2.2 Soft candy — 1,700 mg/kg
    • Note 181 As anthocyanin.
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
  • 05.3 Chewing gum — 500 mg/kg
    • Note 181 As anthocyanin.
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 500 mg/kg
    • Note 181 As anthocyanin.
  • 06.3 Breakfast cereals, including rolled oats — 200 mg/kg
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 200 mg/kg
    • Note 181 As anthocyanin.
  • 07.1.2 Crackers, excluding sweet crackers — 200 mg/kg
    • Note 181 As anthocyanin.
  • 07.1.4 Bread-type products, including bread stuffing and bread crumbs — 200 mg/kg
    • Note 181 As anthocyanin.
  • 08.1.2 Fresh meat, poultry and game, comminuted — 1,000 mg/kg
    • Note 4 For use in decoration, stamping, marking or branding the product only.
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note 94 For use in loganiza (fresh, uncured sausage) only.
  • 08.2 Processed meat, poultry, and game products in whole pieces or cuts — 5,000 mg/kg
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
    • Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
    • Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022).
  • 08.3 Processed comminuted meat, poultry, and game products — 5,000 mg/kg
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
    • Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
    • Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
  • 08.4 Edible casings (e.g. sausage casings) — 5,000 mg/kg
    • Note 365 On a casings basis.
  • 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — 500 mg/kg
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note XS166 Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).
  • 09.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note 95 For non-standardized foods: for use in surimi and fish roe products only.
  • 09.2.4.1 Cooked fish and fish products — 500 mg/kg
    • Note 95 For non-standardized foods: for use in surimi and fish roe products only.
  • 09.2.4.2 Cooked molluscs, crustaceans, and echinoderms — 1,000 mg/kg
  • 09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms — 1,000 mg/kg
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note 95 For non-standardized foods: for use in surimi and fish roe products only.
  • 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — 1,000 mg/kg
    • Note 22 For use in smoked fish paste only.
    • Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
    • Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
    • Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
    • Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
    • Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
    • Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).
  • 09.3.1 Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated and/or in jelly — 500 mg/kg
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
  • 09.3.2 Fish and fish products, including molluscs, crustaceans and echinoderms, pickled and/or in brine — 1,500 mg/kg
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
  • 09.3.3 Salmon substitutes, caviar and other fish roe products — 1,500 mg/kg
    • Note XS291 Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).
  • 09.3.4 Semi-preserved fish and fish products, including molluscs, crustaceans and echinoderms (e.g. fish paste), excluding products of food categories 09.3.1 - 09.3.3 — 1,500 mg/kg
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
  • 09.4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms — 1,500 mg/kg
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note XS3 Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981).
    • Note XS37 Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991).
    • Note XS70 Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981).
    • Note XS90 Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981).
    • Note XS94 Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).
    • Note XS119 Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981).
  • 10.1 Fresh eggs — 1,500 mg/kg
    • Note 4 For use in decoration, stamping, marking or branding the product only.
  • 10.4 Egg-based desserts (e.g. custard) — 200 mg/kg
    • Note 181 As anthocyanin.
  • 12.4 Mustards — 200 mg/kg
    • Note 181 As anthocyanin.
  • 12.5 Soups and broths — 500 mg/kg
    • Note 181 As anthocyanin.
    • Note XS117 Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).
  • 12.6.1 Emulsified sauces and dips (e.g. mayonnaise, salad dressing, onion dips) — 300 mg/kg
    • Note 181 As anthocyanin.
  • 12.6.2 Non-emulsified sauces (e.g. ketchup, cheese sauce, cream sauce, brown gravy) — 300 mg/kg
    • Note 181 As anthocyanin.
    • Note XS306 Excluding products conforming to the Standard for Chilli Sauce (CXS 306-2011).
  • 12.6.3 Mixes for sauces and gravies — 300 mg/kg
    • Note 181 As anthocyanin.
  • 12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa-and nut-based spreads of food categories 04.2.2.5 and 05.1.3 — 1,500 mg/kg
  • 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 250 mg/kg
    • Note 181 As anthocyanin.
    • Note 566 Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022).
  • 13.4 Dietetic formulae for slimming purposes and weight reduction — 250 mg/kg
    • Note 181 As anthocyanin.
  • 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories — 250 mg/kg
    • Note 181 As anthocyanin.
  • 13.6 Food supplements — 500 mg/kg
    • Note 181 As anthocyanin.
  • 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 300 mg/kg
    • Note 181 As anthocyanin.
  • 14.2.2 Cider and perry — 300 mg/kg
    • Note 181 As anthocyanin.
  • 14.2.4 Wines (other than grape) — 300 mg/kg
    • Note 181 As anthocyanin.
  • 14.2.6 Distilled spirituous beverages containing more than 15% alcohol — 300 mg/kg
    • Note 181 As anthocyanin.
  • 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 300 mg/kg
    • Note 181 As anthocyanin.
  • 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) — 500 mg/kg
    • Note 181 As anthocyanin.
  • 15.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit) — 300 mg/kg
    • Note 181 As anthocyanin.
  • 15.3 Snacks - fish based — 400 mg/kg
CXS 192-1995 Table One, INS 163(ii)and 66 further provisionsretrieved 2026-09-07

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—48 GMP
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius100 mg/kg – 5,000 mg/kg66 numeric limit, 1 GMP

What it is made from

Extracted from the skins left after pressing grapes for wine.

  • 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(ii) Grape Skin Extract

Obtained by aqueous extraction of grape skin or marc after the juice has been expressed from it; contains the common components of grape juice, namely: anthocyanine, tartaric acid, tannins, sugars, minerals, etc., but not in the same proportions as found in grape juice. During the extraction process, sulphur dioxide is added and most of the extracted sugars are fermented to alcohol; the extract is concentrated by vacuum evaporation during which practically all the alcohol is removed; a small amount of sulphur dioxide may be present.

Synonyms: Enociania, Eno; INS No. 163(ii) Eno; Enociania

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 28th JECFA (1984), published in FNP 31/1 (1984) and in FNP 52 (1992). Metals and arsenic specifications revised at the 59th JECFA (2002). An ADI of 0-2.5 mg/kg bw was established at the 26th JECFA (1982).
Chemical names
The principal colouring matters are anthocyanins, glucosides of anthocyanidins (2-phenylbenzopyrylium salts) such as peonidin, malvidin, delphinidin, and petunidin.
Chemical formula
Peonidin: C16H13O6X Malvidin: C17H15O7X Delphinidin: C15H11O7X Petunidin: C16H13O7X X: acid moiety
Structural formula
Peonidin: R = OCH3; R' = H Malvidin: R, R' = OCH3 Delphinidin: R, R' = OH Petunidin: R = OCH3; R' = OH X - : acid moiety
Assay
The colour intensity is not less than declared
DESCRIPTION
Purplish-red liquid, lump, powder or paste, having a slight characteristic odour
FUNCTIONAL USES
Colour
METHOD OF ASSAY
In the absence of an assay method, a measurement of colour intensity by the following method may be used. 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 525 nm, using pH 3.0 citric acid - dibasic sodium phosphate buffer solution as the blank. A x 10 Colour value = weight of sample (g)

Identification

Solubility (Vol. 4)
Soluble in water
Spectrophotometry (Vol. 4)
At pH 3 the absorbance maximum is about 525 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.

Purity criteria

Sulfur dioxide
Not more than 0.005% per 1 colour value Distil 1 g of the sample with 100 ml of water and 25 ml of phosphoric acid solution (2 in 7) in a distilling flask with the Wagner tube (Figure 1). In an absorption flask, place 25 ml of lead acetate solution (1 in 50) previously prepared. Insert the lower end of condenser into 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 SO2.
Basic colouring matters
Add 1 g of the sample to 100 ml sodium hydroxide solution (1 in 100) and shake well. Take 30 ml of this solution and extract with 15 ml of ether. Extract this ether extract twice with each 5 ml of 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 and following the directions Chromatography place 0.002 ml 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 at the solvent front after drying under daylight. If any spot is observed, it should be decolourized when sprayed with a solution of stannous chloride in hydrochloric acid (2 in 5).
Arsenic (Vol. 4)
Not more than 3 mg/kg
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 in Volume 4, “Instrumental Methods.”

FAO JECFA Monograph 1 (2006)

Every name it appears under

4 recorded names. A label may use any of them.

INS number

  • 163(ii)

As it appears in regulation

  • Grape skin extract (enocianina)

Other names

  • GRAPE SKIN EXTRACT
  • GSKE

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI2.5 mg/kg bw/day—JECFA1982

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2013

    The ANS Panel considered the database inadequate to set a numerical ADI for anthocyanins (E 163). It concluded that exposure to aqueous grape skin and blackcurrant extracts at current uses was unlikely to be of safety concern, but that extracts from other sources or non-aqueous processes were insufficiently characterised, and recommended revised specifications and further data for a new re-evaluation.

    Source document

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(ii)?
INS 163(ii) is Grape skin extract. Grape skin extract, or enocyanin, is a red to purple anthocyanin colour from winemaking residue. Its shade depends on acidity, so it is used chiefly in acidic drinks and confectionery where it stays red.
What is Grape skin extract used for in food?
It is listed as a colour — the role Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Is Grape skin extract banned in Europe?
Not established. The EU lists a substance under the same number, so Grape skin extract may well be covered by that listing; this site cannot tell whether it reaches this exact form, and will not guess. What can be said is that the EU has not prohibited it.
Where is Grape skin extract permitted?
Of the seven regulators this site reads, Australia and New Zealand, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Grape skin extract vegan?
Yes. Grape skin 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
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • jecfaspecs retrieved 2026-09-23

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