CANTHAXANTHIN
Prepared at the 51st JECFA (1998), published in the Combined Compendium of Food Additive Specifications, FAO JECFA Monographs 1 (2005). Corrected at the 69th JECFA. An ADI of 0-0.03 mg/kg bw was established at the 44th JECFA (1995).
SYNONYMS CI Food Orange 8; INS No. 161 g; CI (1975) No 40850
DEFINITION Consists predominantly of trans-ß-carotene-4,4'-dione together with minor amounts of other isomers; diluted and stabilized forms are prepared from canthaxanthin meeting these specifications and include solutions or suspensions of canthaxanthin in edible fats or oils, emulsions and water dispersible powders; these preparations may have different cis/trans isomer ratios; the analytical methods described for the parent colour are not necessarily suitable for the assay of or determination of impurities in the stabilized forms (appropriate methods should be available from the
manufacturer).
These specifications define only synthetic canthaxanthin and do not cover any commercially available food colour from natural sources.
Chemical names ß-Carotene-4,4'-dione; canthaxanthin; 4,4'-dioxo-ß-carotene
C.A.S. number 514-78-3
Chemical formula C40H52O2
Formula weight 564.86
Assay Not less than 96% total colouring matters (expressed as canthaxanthin)
DESCRIPTION Deep violet crystals or crystalline powder; sensitive to oxygen and light and should therefore be kept in a light-resistant container under inert gas
FUNCTIONAL USES Colour
