Carotenes
Carotenes, INS 160 a to 160 g, E 160 a to E 160 g
Carotenes are a large group of naturally occurring pigments—over 400 identified—that produce yellow, orange, and red colours in many fruits, vegetables, and plants. Nature generates them on a massive scale, around one billion tons per year. They are generally oil‑soluble, heat‑stable, and unaffected by pH changes, making them versatile colours for food applications.
Introduced to Europe by the Aztecs, it is valued for its exceptional stability against:
- Heat
- Light
- Oxidation
Applications in the Food Industry such as:
- Margarine
- Dairy products
- Soft drinks
- Ice cream and water ice
- Soups and sauces
- Seasonings
- Snacks
- Cheese
- Desserts
Beta-Carotene INS 160 a(i), E 160 a (i)
A colour identical with the colouring principle that occurs in nature and which is produced by chemical synthesis and consists mainly of all‑trans‑β‑carotene.
Plant Carotenes INS 160 a(ii), E 160 a (ii)
Naturally derived carotenes come from carrots, palm fruit oil and other edible plants, with β‑carotene being the dominant colouring component.
Beta-Carotene from Blakeslea trispora INS 160 a(iii), E 160 a (iii)
Additional natural sources include Blakeslea trispora fungi, which produce β‑carotene ranging from orange to red depending on extraction conditions.
Algal Carotenes INS 160 a(iv), E 160 a (iv)
Additional natural sources include the algae Dunaliella salina, which yields a β‑carotene‑rich extract containing minor amounts of other carotenoids such as α‑carotene, lutein, zeaxanthin, and cryptoxanthin.