Hi food technologists and food scientists, This Recipanda again with a new food additive, we will write about the natural color used in food and beverages to give you a perfect yellow to orange appearance , our material today is beta carotene for color
Beta Carotene Color In Foods
Beta-carotene used as a food coloring, it has the E number E160a Halal if used as 100% dry color or if fish gelatin is added to it to mix with the liquid product.There is betacarotene that is insoluble in water but soluble in oil and is used in the production of margarine and ghee for example, and another type that is soluble in water is used to produce fruit juice, carbonated soft drink and flavored water for example.
What Are Good Sources Of Beta Carotene?
There were many sources such as sweet potato, pineapple, cantaloupe, mangoes and pumpkin, but the best sources of beta carotene in carrots and orange, as most manufacturers extract the pigment from them to produce B-carotene that is important for beverage technologists to be used with other colors that give the closest result such as Annatto, turmeric.
Beta Carotene Benefits
Is beta carotene bad for you or good for you?Is beta-carotene vitamin a?
Beta-carotene turns into vitamin A that give you good eyes and boost your immune system, and is an antioxidant .
But you should know that high levels of Vitamin A is toxic and an increased risk of lung cancer for smokers.
β-Carotene Color Specification Datasheet
1) DESCRIPTION
Beta carotene is Free-flowing, brown-red particles with a mild characteristic odor. It gives a distinctive color ranging from yellow to orange according to its concentration and percentage of addition. It is suitable for use as a colorant in fruit juices. Its E number is E160 a.
2) FOOD LEGISLATIONS
CODEX STAN. GENERAL STANDARD FOR FOOD ADDITIVES 192 - 1995 2019 Revision (codex alimentarius)Listing of Color Additives GRAS FDA Regulations, 21 CFR
3) PHYSICAL PROPERTIES
| Parameters | Specs. Limits |
|---|---|
| Color | Red-brown |
| Appearance | Free-flowing particles |
4) CHEMICAL PROPERTIES
| Parameters | Specs. Limits |
|---|---|
| Assay | Min. 10% |
| Loss on drying | Max. 8% |
| Dispersibility on water | Dispersible |
| Color Intensity of aqueous dispersion (1%, 1 cm) | Min. 120 |
5) MICROBIOLOGICAL STANDARD
| Parameters | Specs. Limits |
|---|---|
| Total aerobic microbial count | Max. 1000 CFU/g |
| Total combined yeasts/moulds count | Max. 100 CFU/g |
| Enterobacteria | < 10 CFU/g |
| Escherichia coli | Absent /10g |
| Salmonella | Absent /25g |
| Staphylococcus aureus | Absent /10g |
| Pseudomonas aeruginosa | Absent /10g |
6) PACKAGING REQUIREMENT AND STORAGE CONDITIONS
Store in unopened packaging at room temperature (Max. 25°C).The product is sensitive to oxygen, light, heat and moisture. Once opened, it is recommended to use the remaining contents as quickly as possible.
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