Riboflavin from Bacillus subtilis INS No. 101(iii)

Prepared at the 53rd JECFA (1999) and published in FNP 52 Add 7 (1999), superseding specifications prepared at the 51st JECFA (1998),
published in FNP 52 Add 6. Group ADI 0-0.5 mg/kg bw for riboflavin from Bacillus subtilis, synthetic riboflavin and riboflavin-5-phosphate established
at the 51st JECFA in 1998.
SYNONYMS Vitamin B2; lactoflavin; INS No. 101(iii)
SOURCE Prepared by submerged fermentation by Bacillus subtilis genetically modified for riboflavin overproduction. The strain is non-pathogenic and non-toxicogenic.
DEFINITION
Chemical names Riboflavin; 3,10-dihydro-7,8-dimethyl-10-[(2S,3S,4R)-2,3,4,5-tetrahydroxypentyl]benzo-[g]pteridine-2,4-dione; 7,8-dimethyl-10-(1'-Dribityl)isoalloxazine
C.A.S. number 83-88-5
Chemical formula C17H20N4O6
Formula weight 376.37
Assay Not less than 98.0% and not more than 101.0%, calculated on the dried basis
DESCRIPTION Yellow to orange-yellow crystalline powder
FUNCTIONAL USES Colour, nutrient supplement