Riboflavin
Riboflavin, INS 101 (i), E 101 (i) · Riboflavin-5’-phosphate INS 101 (ii), E 101 (ii)
Riboflavin, also known as vitamin B2 or lactoflavin, is a yellow, sensitive to light, heat‑stable pigment naturally present in foods like milk, eggs, leafy vegetables, yeast, and malted barley.
Riboflavin is available as a yellow to orange‑yellow crystalline water soluble powder, though low solubility in water.
Another form, Riboflavin‑5′‑phosphate, is a yellow to orange-yellow crystalline powder with improved solubility in water.
Applications in the Food Industry such as:
- Confectionery
- Fine bakery wares
- Soups and sauces
- Cereals
- Dairy products
- Instant products
- Dressings
Specification and Regulatory status
- USA: Riboflavin, specification as per FCC – additive exempted by certification, GMP in food https://www.ecfr.gov/current/title-21/chapter-I/subchapter-A/part-73/subpart-A/section-73.450
- CODEX: RIBOFLAVIN INS 101(i): synthetic origin JECFA Evaluation RIBOFLAVIN 5’-PHOSPHATE SODIUM INS 101(ii) JECFA Evaluation RIBOFLAVIN FROM BACILLUS SUBTILIS INS 101(iii) JECFA Evaluation RIBOFLAVIN FROM ASHYBA GOSSYPII INS 101(iv) JECFA Evaluation A group ADI of not specified for riboflavin from Bacillus subtilis, riboflavin from Ashbya gossypii, synthetic riboflavin and riboflavin-5-phosphate was established at the 92nd JECFA (2021). Riboflavins (as group) are allowed at GMP in different food categories of the GSFA
- EU: E 101 (i) RIBOFLAVIN Purity criteria Regulation 231/2012 Group II: Colour at quantum satis Regulation (EC) No 1333/2008 E 101 (ii) RIBOFLAVIN-5′-PHOSPHATE Purity criteria Regulation 231/2012 Group II: Colour at quantum satis Regulation (EC) No 1333/2008