E160b Annatto Bixin Norbixin CI natural orange 4 Colour Index No: 75120 Sources The seeds of the tropical

bush Bixa orellana L. have long been used as a spice in Central and South America. The bush and the pigment extracted from them are both known as annatto. Bixin is the principal carotenoid pigment extracted from the seeds. Alkaline hydrolysis of bixin converts it from an oilsoluble colour to the water-soluble pigment norbixin. Function in Food Annatto is a naturally derived colour that is used to provide orange shades in both lipid and aqueous food phases. The pure pigment has a high tinctorial strength with characteristic absorption maxima of 470502 nm for bixin and 452482 nm in respect of norbixin. Benefits Annatto is an approved colour for use in foodstuffs according to Directive 94/36/EC. It is listed in Annexes III and IV as a colour that may be used in a limited range of foods subject to specific quantitative limits. Its stability to heat is excellent and it may generally be used in products throughout the acid pH range. Limitations As a carotenoid, annatto is sensitive to oxidation, especially when exposed to light. The main limitation to the use of this colour in the European market is legislation, restricting its use to a limited range of 15 specific food categories.
Additives

Typical Products Annatto is used to colour yellow fats, cheese, smoked fish, snacks and desserts. Typical dose applications calculated on the basis of the pure pigment are between 10 and 50 ppm. E160c Paprika extract Paprika oleoresin Capsanthin Capsorubin Sources Paprika colour is obtained from sweet red peppers, Capsicum annuum, using a solvent extraction process to prepare an oleoresin. Paprika is well recognised as a spice and it is a popular ingredient of many recipe dishes. Although the pigments are oil-soluble, water-dispersible preparations are available commercially. Function in Food Paprika extract contains the oil-soluble carotenoid pigments capsorubin and capsanthin. It provides a deep orange hue and imparts a mild spice flavour when used in food products. The pure pigment has a high tinctorial strength with an absorption maximum in the region of 462 nm when measured in acetone. Benefits Paprika colour derives from a spice that has a long history of consumption by man. It does not have a specified ADI according to JECFA and

is an approved colour for use in foodstuffs according to Directive 94/36/EC. It is listed in Annex V Part 1 as a colour that may be used at quantum satis. Its stability to heat and pH change is generally good and the mild spice note can be beneficial when it is used in savoury products. Limitations Paprika pigments are carotenoids and are sensitive to oxidation, especially when exposed to light. High dose levels may contribute an unacceptable flavour, especially when used in mild-flavoured sweet preparations.
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Typical Products Paprika is used to colour soups, pickles, meat products, sauces, breadcrumbs and snack seasonings. Typical dose applications calculated on the basis of the pure pigment are between 10 and 50 ppm. E160d Lycopene CI natural yellow 27 Colour Index No: 75125 Sources Lycopene is a carotenoid obtained by solvent extraction of red tomatoes (Lycopersicon esculentum L.). It is an oil-soluble pigment, the commercial preparations of which consist of a mixture of carotenoids, with lycopene being the principal constituent. Function in Food Commercial preparations of lycopene provide orange and red colours to foods. The pure pigment has a high tinctorial strength with an absorption maximum in the region of 472 nm when measured in hexane. Benefits Lycopene is a natural colour derived by physical means from red tomatoes. Accordingly, it has a long history of consumption by man, and normal dietary intake considerably exceeds that used for the purpose of coloration. It does not have a specified ADI according to JECFA, and is an approved colour for use in foodstuffs according to Directive 94/36/EC. It is listed in Annex V Part 2 as a colour that may be used in a wide range of foods subject to specific quantitative limits. It is unaffected by pH and exhibits good stability to heat. Limitations Lycopene is an oil-soluble carotenoid pigment. It is therefore sensitive to oxidation, especially when exposed to light.
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Essential Guide to Food Additives Additives

Typical Products Lycopene may be used to colour soups, sauces and other savoury products. Typical dose applications calculated on the basis of the pure pigment are between 5 and 50 ppm. E160e -apo-8-carotenal (C30) CI food orange 6 Colour Index No: 40820 Sources Although widely distributed in nature, commercial quantities of apocarotenal are chemically synthesised and as such are nature-identical. The pure crystals, like -carotene, are prone to oxidation, and it is generally available

when formulated into oil suspensions or water-dispersible powders. Function in Food Imparts a yellow-orange to orange-red colour to foodstuffs. It has an absorption maximum at about 462 nm when measured in cyclohexane. Benefits Like -carotene, apocarotenal has vitamin A activity and has been allocated an ADI of 5 mg/kg body weight by both the SCF and JECFA. It is listed in Annex V Part 2 of the EC Colours Directive 94/36/EC and hence its use is limited to a specified list of foodstuffs where maximum inclusion levels apply. Heat stability is good and the colour is unaffected by changes in pH. Limitations Like -carotene, apocarotenal is prone to photo-oxidation, and products should be protected from UV light or by the presence of an antioxidant such as ascorbic acid. Like other carotenoids, it is not soluble in water, although waterdispersible forms are available. Typical Products Apocarotenal can be used, alone or in conjunction with -carotene, to colour a range of foodstuffs, including soft drinks, confectionery, coatings, ices, soups, desserts and sauces. Its high colour intensity means that relatively low inclusion rates (5-15 ppm) of pure pigment are required.
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Essential Guide to Food Additives

E160f Ethyl ester of -apo-8-carotenoic acid (C30) CI food orange 7 -apo-8 carotenic ester Colour Index No: 40825 Sources As with other pure carotenoids, this colour is available commercially as a chemically synthesised red to red-violet crystalline powder formulated as a suspension in oil, the pure crystals being prone to oxidation. Function in Food Although able to impart a yellow-orange colour, similar to that of carotene, to foodstuffs, it is predominantly used as a marker for intervention butter and cream. It has an absorption maximum in cyclohexane of 449 nm. Benefits The ethyl ester of -apo-8-carotenoic acid has been allocated an ADI of 5 mg/kg body weight by both JECFA and the SCF. It is in Annex V Part 2 of the EC Colours Directive 94/36/EC and can be used in specified applications up to specified maximum inclusions. This colour has vitamin A activity (25% that of carotene), has good heat stability and is unaffected by changes in pH. Limitations Like other carotenoids, the ethyl ester is insoluble in water and, in this case, water-dispersible forms are not currently available. Typical Products Although permitted in a number of food applications, this colour is rarely used in the food industry, except as an intervention marker.
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Additives

E161b Lutein Mixed carotenoids Xanthophylls Tagetes

Sources Xanthophylls are a class of carotenoids obtained by solvent extraction from edible fruits and plants, including grass, lucerne (alfalfa) and marigolds (Tagetes erecta). They provide an oil-soluble pigment, the commercial preparations of which consist of a mixture of carotenoids, with lutein being the principal constituent. Function in Food Oil-soluble and water-dispersible preparations are available commercially to provide a yellow colour to foods in either lipid or aqueous phases. The pure pigment has a high tinctorial strength with an absorption maximum in the region of 445 nm when measured in chloroform/ethanol or hexane/ethanol/acetone solvent systems. Benefits Xanthophylls are a natural colour derived by physical means from edible plants and fruits. Lutein from T.erecta has been allocated an ADI of 0-2 mg/kg body weight by JECFA and is an approved colour for use in foodstuffs according to Directive 94/36/EC. They are listed in Annex V Part 2 as a colour that may be used in a wide range of foods subject to specific quantitative limits. They are unaffected by pH and exhibit good stability to heat. Limitations Xanthophyll pigments are carotenoids and are sensitive to oxidation, especially when exposed to light. Typical Products Lutein is used commercially in cloudy citrus beverages, sugar confectionery, marzipan and mayonnaise. Typical dose applications calculated on the basis of the pure pigment are between 5 and 50 ppm.