Is Anthocyanins (E163) Halal?

Anthocyanins are the red-to-blue pigments of grape skins, red cabbage and berries. They are plant-based, but they are extracted with water or alcohol solvents (methanol or ethanol) that are later removed, and the process is not visible from the E-number, so MUIS lists them as doubtful. Look for a halal logo, or water-extracted anthocyanins.

Anthocyanins are red, purple and blue water-soluble pigments extracted from grape skins, red cabbage, blackcurrants and other plants. They are highly pH-sensitive and shift colour from red in acid to blue in alkaline conditions.

• yogurts
• jams and jellies
• fruit-flavoured beverages
• confectionery
• wine

• Look for a recognised halal certification logo (MUIS, JAKIM, MUI, HMC or similar) on the packaging — certified products have had the source of this additive verified.
• Check whether the label states the origin, for example 'vegetable origin', 'plant-based' or 'soy'.
• If there is no certification and the origin is not stated, contact the manufacturer or choose a product with a halal alternative.

beet red (E162), paprika extract (E160c), cochineal (E120)

E163 (Anthocyanins) is doubtful for Muslims according to the MUIS food additive listing. Anthocyanins are red, purple and blue water-soluble pigments extracted from grape skins, red cabbage, blackcurrants and other plants.

Anthocyanins are red, purple and blue water-soluble pigments extracted from grape skins, red cabbage, blackcurrants and other plants. They are highly pH-sensitive and shift colour from red in acid to blue in alkaline conditions.

E163 is commonly found in yogurts, jams and jellies, fruit-flavoured beverages, confectionery, and wine.