Riboflavin
Riboflavin, INS 101 (i), INS 101 (iii), INS 101 (iv), 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 EvaluationA 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 1333/2008E 101 (ii) RIBOFLAVIN-5′-PHOSPHATE Purity criteria Regulation 231/2012Group II: Colour at quantum satis Regulation (EC) No 1333/2008