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Carotenoids Additives
carotenoids (E 160)
β-carotene (E 160a),
variations :
E160a(i), the synthetic β-carotene;
E160a(ii), carotenes extracted from plants (carrot, sweet potato, etc.) using solvents;
E160a(iii), carotenes obtained by fermentation of Blakeslea trispora, followed by extraction;
E160a(iv), carotenes extracted from algae.
E160b corresponds to derivatives of annatto, (seed wax of Bixa orellana) can be used in organic products.
E160b(i) for bixin and norbixin extracted by solvents ;
E160b(ii) for alkaline extract of annatto .
E160b(iii) for the oily extract of annatto.
E160c is derived from paprika, the colorants (mainly capsanthein and capsorubin) being extracted by solvents.
E160d is the designation of lycopene, with three variations according to origin:
E160d(i), synthetic lycopene;
E160d(ii), red tomato lycopene (extracted by solvents);
E160d(iii), lycopene from fermentation of Blakeslea trispora (mold).
E160e, β-apo-8-carotenal, synthetic (apocarotenal).
E160f, β-apo-8-carotenic ethyl ester (is the ethyl ester of apocarotenal).
Xanthophyll (E161)
E161a, flavoxanthin
E161b lutein,
Variations :
E161b (i), lutein (purified extraction from Tagetes erecta)
E161b (ii), lutein (unpurified extraction from Tagetes erecta)
E161c, cryptoxanthin (Hydroxy-β-carotene from red yeast)
E161d, rubixanthin - Natural yellow 27
E161e, violaxanthin obtained from zeaxanthin by epoxidation
E161f, rhodoxanthin extracted from red algae
E161g, canthaxanthin found in farmed salmon & trout feed, chicken feed, girolle & chanterelle
E161h, zeaxanthin
Variations :
E161h (i), zeaxanthin from fermentation of Tagetes erecta
E161h (ii), 12-apo-zeaxanthinal (synthetic zeaxanthin)
E161i, citranaxanthin (found in farmed salmon feed)
E161j, astaxanthin, extracted from GMO phytoplankton (found in farmed salmon feed).
A few xanthophyll not E listed
echinenone, In its 9'-cis isomerized form, echinenone gives sea urchin coral (gonads) its characteristic color.
antheraxanthin, oil-soluble alcohol within the xanthophyll subgroup of carotenoids found in dandelion
diadinoxanthin, found in phytoplankton
diatoxanthin, found in phytoplankton and diatoms
neoxanthin, found in green leafy vegetables such as spinach
fucoxanthin, found in brown algae
Nice list! 👍 Thank you.
wow so we need to look for all of these? I saw a tiny magnifier on a necklace. I think I need that for reading the ingredients lists in stores.
Annatto
Husband bought me a special wedge of nice cheese at Xmas. Unfortunately it had annatto as an ingredient, which is carotenes.
Annato's use is very widespread. If you are splurging on cheese, it should be whitish. If I'm thinking of ordering a cheeseburger I always ask "do you have a WHITE cheese back there"? This particular cheese wasn't that orange, I had to get out the magnifying glass and read the ingredients to know, and it's frustrating to still be making mistakes. Ack.
Annatto coloring is a way that Americans are getting increased carotene intake (and this is an odd tropical one), and of course in cheese it is carotenes + fat, which some here (including myself) think is the perfect storm. I wrote on another thread that I think pizza is one of the worst things to eat, and the fave food of Americans--another fat/carotene combo (plus other bad veg toxins, I love tomato sauce but it doesn't love me). And of course, cheeseburgers are also a contender for fave food of Americans. And then they slather cheeseburgers with ketchup, which is just sweetened tomato sauce.
As an American, you grow up thinking this cheese is the right color hahaha
(Burger King launched the sandwich above in Thailand it appears, 20 slices of orange cheese...)
On the left is a good example of the color of the cheese husband bought, so that you might recognize it. Not Cheez Whiz colored, but yet not normal either.
Cheez Whiz is day-glow orange, for those who may not have heard of it (another American mainstay):
Yes, I’ve been watching cooking programmes and the cheese in India is white whereas in the U.K. it is yellow - annato is added in the U.K.
I think we will see more carotenoids in foods when they phase out other food colorings. I don't think the carotenes will be any better for people than the chemical food colorings.
Yes may be this is why they are focusing (misdirecting us) on artificial food dyes in the USA whilst continuing to push the agenda.
Since Ourania is not from the USA, I am assuming the list she provided in the initial post shows abbreviations/codes that are seen in the EU. I wonder if they will be the same here in the US eventually.
And you are right @tanveen that they will be able to push vitamin A and beta carotene even more so without artificial food dyes.
I also looked up what apeel is made of (coating on fruit in the USA)
https://en.m.wikipedia.org/wiki/Mono-_and_diglycerides_of_fatty_acids
vitamin a/beta carotene and fat together = more vitamin a stored in the body when you eat the fruit with the coating?
With the underlying vitamin a toxicity framework, different actions come together to make sense