E161a
Flavoxanthin
The E161 group are Xanthophylls, (from the Greek, Xanthos - yellow). They are yellow pigments, although E161g is more orange, found in plants and related to carotene. Extracted using the solvent hexane they normally contain other source plant material.
Flavoxanthin is not presently commercially available but is obviously eaten as part of a normal diet.
E161 group are Xanthophylls, (from the Greek, Xanthos - yellow). They are yellow pigments, although E161g is more orange, and related to carotene. Extracted using the solvent hexane they normally contain other source plant material.
Lutein is found in egg yolks, fat cells and green leaves.
Can be obtained from the same sources and at the same time as Chlorophyll, E140, and is often used in poultry feed to enhance the colour of egg yolks (see also E160c).
The E161 group are Xanthophylls, (from the Greek, Xanthos - yellow). They are yellow pigments, although E161g is more orange, and related to carotene. Extracted using the solvent hexane they normally contain other source plant material.
Cryptoaxanthin is also found in, amongst other things, egg yolk and orange peel.
It is not presently commercially available but is obviously eaten as part of a normal diet.
The E161 group are Xanthophylls, (from the Greek, Xanthos - yellow). They are yellow pigments, although E161g is more orange, and related to carotene. Extracted using the solvent hexane they normally contain other source plant material.
Rubixanthin is also found in rosehips.
It is not presently commercially available but is obviously eaten as part of a normal diet.
The E161 group are Xanthophylls, (from the Greek, Xanthos - yellow). They are yellow pigments, although E161g is more orange, and related to carotene. Extracted using the solvent hexane they normally contain other source plant material.
Violaxanthin is especially present in the yellow pansy (Viola tricolor).
It is not commercially available but is obviously eaten as part of a normal diet.
The E161 group are Xanthophylls, (from the Greek, Xanthos - yellow). They are yellow pigments, although E161g is more orange, and related to carotene. Extracted using the solvent hexane they normally contain other source plant material.
Rhodoxanthin is present in small amounts in the seeds of the, poisonous, yew tree (Taxus baccata).
It is not commercially available.
The E161 group are Xanthophylls, (from the Greek, Xanthos - yellow) although E161g is more orange than yellow, and are related to carotene. Extracted using the solvent hexane they normally contain other source plant material.
Canthaxanthin is also available in some mushrooms, crustaceans and fish, so vegetarians beware, but it is normally obtained commercially from beta-carotene.
As well as being used in such products as chicken in breadcrumbs, fish fingers, mallow biscuits, pickles and preserves, sauces and sweets it is also fed to farmed salmon and trout to enhance the colour of the flesh.
It is also used to colour the skin in artificial sun-tan products where its' use has given concern to eyesight problems. In particular a deterioration in twilight vision, delays in adapting to the dark and sensitivity to glare. As these products use greater quantities than those used in food there is no direct correlation but with the increasing use of Canthaxanthin, as a 'natural' substance, in food, these are real concerns.
A deep red/purple natural extract from beetroot, the principle compound of which is beta-d-glucopyranoside of betanidine.
Should be avoided by babies and young children as it contains nitrates.
Fairly unstable in many processes and can impart an earthy taste.
Can be found in bacon burgers, desserts, ice cream, jams, jellies, liquorice, oxtail soup, sauces and sweets.
Natural water soluble plant pigments, present in the cell sap, which imparts the red or blue colours in flowers, fruits and vegetables.
The colour is pH dependant, ranging from an intense red in acid conditions turning bluer as the pH rises. (This makes anthocyanins unsuitable for meat products as they are a purple/blue colour at the pH of meat).
Commercially available anthocyanins are normally extracted from grape skins or red cabbage using water, methanol or ethanol.
Can be found in black cherry yoghurt, dairy products, glacé cherries, ice cream, jellies, pickles, soft drinks, tomato, carrot or vegetable soups and sweets.
Extensively naturally occurring as chalk, limestone, marble, feldspar, dolomite, eggshells (consist of 94% calcium carbonate), pearls, coral, stalactites, stalagmites, and the shells of many marine animals
Can be found in biscuits, bread, cakes, ice cream, sweets, tinned fruit and vegetables, Vitamin and other tablets and, as it is sometimes used for deacidification, wine.
Should not be a problem at food additive levels but at higher levels may cause flatulence, constipation, haemorrhoids and bleeding anal fissures. Because of its' solubility, prolonged high levels may result in high quantities in the blood producing confused behaviour, abdominal pain, weak muscles and kidney stones.
