E161g, also known as Canthaxanthin and canthaxanthin, is a food additive classified as a colorant.
Identification
- INS number 161g
- E161g
- CI Food Orange 8
- CAS No. 514-78-3
source
Natural color found in many plants and birds. It is commercially produced from chanterelles (also known as yellow mushrooms, wine glass mushrooms, apricot mushrooms or apricot mushrooms; English name: catharelles) or flamingo feathers. However, it is mainly produced synthetically from carotene.
Exterior
Canthaxanthin usually appears as a red-orange to orange-yellow powder or crystalline solid. It consists mainly of trans-β-carotene-4,4'-dione with smaller amounts of other isomers. It is insoluble in water but soluble in fats and oils.
use
This food additive is primarily used as a coloring agent in various food and beverage products. Depending on the concentration used, it takes on a yellow to orange-red hue. Canthaxanthin is commonly added to products such as baked goods, dairy products, sauces, candies, snacks and beverages , tomato products, juice drinks, sausage products, baked goods and pharmaceutical colorings.
Main categories of products
- meal
- salad
- seafood
- drinks
- Plant-based foods and beverages
safety and regulation
Canthaxanthin is approved as a food colorant in many countries, including the European Union, the United States, etc. Its usage levels are regulated to ensure safety and prevent overconsumption. In some regions, there may be limits on the maximum allowable concentrations for specific food categories.
- GSFA: Canthaxanthin is added to foods and beverages in concentrations up to the maximum permissible levels adopted by the Codex Alimentarius Commission.
- JECFA: ADI is 0-0.03 mg/kg
- United States: Canthaxanthin is a color additive exempt from certification and is permanently listed for use in coloring foods, generally subject to the following limits: ≤ 30 mg/pound of solid or semi-solid food or per pint of liquid food.
- EU: 0-0.3 mg/kg ADI.
