CAROTENES (Vegetable)
Prepared at the 51st JECFA (1998), published in FNP 52 Add 6 (1998) superseding specifications prepared at the 44th JECFA (1995), published in
FNP 52 Add 3 (1995). ADI "acceptable", provided the level of use does not exceed the level normally found in vegetables, established at the 41st JECFA in 1993. Metals and arsenic specifications revised at the 59th JECFA (2002).
SYNONYMS Natural ß-carotene, carotenes-natural; CI Food Orange 5, mixed carotenes, INS No. 160a(ii); CI (1975) No. 75130; CI (1975) No. 40800 (ß-Carotene)
DEFINITION Carotenes (vegetable) are obtained by solvent extraction of carrots (Daucus carota), oil of palm fruit (Elaeis guinensis), sweet potato (Ipomoea batatas) and other edible plants with subsequent purification. The main colouring principles are alpha- and ß-carotenes of which ß-carotenes account for the major part. Minor amounts of gamma- and delta-carotenes and other pigments may be present. Besides the colour pigments, this substance may contain oils, fats and waxes naturally occurring in the source material. The only solvents used for the extraction are acetone, methanol, ethanol, propan-2-ol, hexane, carbon dioxide and vegetable oils.
The main articles of commerce are solutions or suspensions in food grade vegetable/plant oil. This is for ease of use and to improve stability as
carotenes easily oxidise.
Class Carotenoid
C.A.S. number 7235-40-7
Chemical formula C40H56 (ß-Carotene)
Formula weight 536.88 (ß-Carotene)
Assay Content of carotenes (calculated as ß-carotene) is not less than declared
DESCRIPTION Red-brown to brown or orange to dark orange solid or liquid
FUNCTIONAL USES Colour
