Lycopene
Lycopene INS 160 d(i), E 160 d (i) · Lycopene from Red tomatoes INS 160 d (ii), E 160 d (ii) · Lycopene from Blakeslea trispora INS 160 d (iii), E 160 d (iii)
Lycopene is a naturally occurring carotenoid pigment responsible for the red colouration of various fruits, vegetables, algae, and fungi. It can be obtained from natural sources or produced synthetically. In food applications, lycopene provides colour shades ranging from orange to deep red.
- Synthetic Lycopene
- Produced through chemical reaction
- Lycopene from Red tomatoes
- Obtained by solvent extraction of the pulp from ripe red tomatoes (Lycopersicon esculentum L.)
- Lycopene from Blakeslea trispora
- Derived from fermentation, where the fungal biomass accumulates lycopene, which is then extracted and purified.
Applications in the Food Industry such as:
- Dairy products
- Beverages
- Cereals
- Spreads
- Soups and sauces
- Convenience foods
- Confectionery
Specification and Regulatory status
- USA:
Tomato lycopene extract; tomato lycopene concentrate -additive exempted by certification, GMP in food
https://www.ecfr.gov/current/title-21/section-73.585
- CODEX:
Lycopene (Synthetic) INS 160d(i) – JECFA evaluation
Lycopene extract from tomato INS 160d(ii) – JECFA evaluation
Lycopene from Blakeslea trispora INS 160d(iii) – JECFA evaluation
Table 3 – GMP in food categories GSFA
- EU:
E 160 d Lycopene – Purity criteria Regulation 231/2012- (i) SYNTHETIC LYCOPENE
- (ii) LYCOPENE FROM RED TOMATOES
- (iii) LYCOPENE FROM BLAKESLEA TRISPORA
Own limits in food – Regulation (EC) No 1333/2008