β-CAROTENE from BLAKESLEA TRISPORA
Prepared at the 61st JECFA (2003), published in FNP 52 Add 11 (2003), superseding specifications prepared at the 57th JECFA (2001), published in FNP 52 Add 9 (2001). A group ADI with β -carotene (synthetic) of 0 - 5 mg/kg bw was established at the 57th JECFA (2001).
SYNONYMS CI Food Orange 5; INS No. 160a(iii)
DEFINITION Obtained by a fermentation process using the two sexual mating types (+) and (-) of the fungus Blakeslea trispora. The colour is isolated from the biomass by solvent extraction and crystallised. The colouring principle consists predominantly of trans β-carotene together with variable amounts of cis isomers of β-carotene. Minor amounts of other carotenoids of which γ-carotene accounts for the major part may also be present. The only organic solvents used in the extraction and purification are ethanol, isopropanol, ethyl acetate and isobutyl acetate. The main articles of
commerce are suspensions in food grade vegetable/plant oil and water dispersible powders. This is for ease of the use and to improve stability as
carotenes easily oxidise. Class Carotenoid
Chemical names β-carotene, β,β-carotene
C.A.S. number 7235-40-7
Chemical formula C40H56
Formula weight 536.88
Assay Not less than 96.0% of total colouring matter (expressed as β-carotene)
DESCRIPTION Red to brownish-red crystals or crystalline powder
FUNCTIONAL USES Colour
