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Colorants, food riboflavin

Exempt colors do not have to undergo formal FDA certification requirements, hut are monitored for purity. The colorants exempt from FD C certification are annatto extract, /i-carolene, beet powder, 0-apo—8 -carntenol. canlhaxanthin. caramel, carmine, carrot oil. cochineal extract, cottonseed Hour, ferrous gluconate, fruit juices, grape skin extract, paprika, paprika oleoresin. riboflavin, saffron, titanium dioxide, turmeric, turmeric oleoresin. ultramarine blue, and vegetable juices. See also Colorants (Foods). [Pg.670]

Phenylazo)-2-naphthylamine Ponceau 3R Red sandalwood (Pterocarpus santalinus) Rhodoxanthin Riboflavin Riboflavin-5 -phosphate sodium Rubixanthin Saffron (Crocus sativus) Sandalwood (Santalum album) Tannic acid Tartrazine Titanium dioxide Turmeric (Curcuma longa) Turmeric (Curcuma longa) extract . Ultramarine blue Vegetable carbon Violoxanthin Xanthophyll colorant, food processing Carbon black... [Pg.4986]

Riboflavin was first isolated from whey in 1879 by Blyth, and the structure was determined by Kuhn and coworkers in 1933. For the structure determination, this group isolated 30 mg of pure riboflavin from the whites of about 10,000 eggs. The discovery of the actions of riboflavin in biological systems arose from the work of Otto Warburg in Germany and Hugo Theorell in Sweden, both of whom identified yellow substances bound to a yeast enzyme involved in the oxidation of pyridine nucleotides. Theorell showed that riboflavin 5 -phosphate was the source of the yellow color in this old yellow enzyme. By 1938, Warburg had identified FAD, the second common form of riboflavin, as the coenzyme in D-amino acid oxidase, another yellow protein. Riboflavin deficiencies are not at all common. Humans require only about 2 mg per day, and the vitamin is prevalent in many foods. This vitamin... [Pg.592]

FMN. The main dietary sources of riboflavin are milk and dairy products. In addition, because of its intense yellow color, riboflavin is widely used as a food additive. [Pg.490]

Riboflavin (vitamin B2) is an essential nutritional factor for humans (0.3-1.8 mg d-1) and animals (1-4 mg (kg diet)-1), who need it as a precursor for fla-voproteins [135]. It is produced at a volume of approx. 3 kt a-1, mainly as an animal feed additive. Approx. 300 t a-1 is used as a food additive and food colorant (E-101) and the remainder (500 t a-1) is used in pharmaceutical applications. Major producers are Roche (Switzerland), BASF (Germany), Archer-Daniels-Midland (USA) and Takeda (Japan). Microbial and chemical production have coexisted for many years but the latter has recently been phased out [136]. [Pg.361]

Because of its intense yeUow color and low toxicity, riboflavin is widely used as a food color (E-fOf). It is also used in relatively high doses in the treatment of recessive famUial methemoglobinemia and some organic acidurias. [Pg.198]

Riboflavin-5 -phosphate sodium salt is much more soluble in water than the unesterified riboflavin and is not so intensely bitter. It is one of the physiologically active forms of vitamin B2. It is more unstable to light than riboflavin. Both forms can be used as coloring and an enriching food additive to cereal, dressing, and cheese. [Pg.227]

Apart from the derivatives of p-carotene, other pigments are the anthocyanins, the chlorophylls, cochineal, the betalaines, turmeric, caramel and riboflavin. In this account the historical background in brief, the chemistry of these pigments, their extraction from natural sources and their synthesis will be discussed. The present permitted natural substances and nature-identical synthetic materials (also described by the Food and Drugs Administration, the FDA, as colorants exempt from certification ) is quite small in number. Reference is also made to colourants no longer listed but which have an historical organic chemical significance such as for example brazilin and its relative haematoxylin. [Pg.720]

Uses Catalyst in tan-accelerating formulations direct food additive nutrient, dietary supplement, source of riboflavin in foods, milk prods., infant formulas, and pharmaceuticals colorant in foods enzyme cofactor vitamin biological additive in cosmetics Regulatory FDA 21CFR 184.1697, GRAS Europe listed UK, Japan approved BP, EP compliance... [Pg.3839]

Riboflavin is 7,8-dimethyl-10-(D-19-ribityl) isoalloxazine, also known as vitamin B2. Ribofalvin is natural colorant used in food and nutraceuticals with E number El 01. Many microbes were reported to synthesize riboflavin that includes filamentous fungi... [Pg.623]

Many products of industrial fermentation are added into food as flavors, vitamins, colors, preservatives, and antioxidants. These products are more desirable than food additives produced chemically. Many of the vitamins are made by microbial fermentations including thiamine (vitamin Bj), riboflavin (vitamin B ), cobalamin (vitamin Bj ), and vitamin G (ascorbic acid). Vitamin G is not only a vitamin but is also an important antioxidant that helps to prevent heart diseases. Garotenoids are another effective antioxidant. They are also used as a natural food color for butter and ice cream. Garotenoids are red, orange, and yellow pigments produced by bacteria, algae, and plants. [Pg.1039]

Valcarcel and co-workers proposed in 2003 an automatic system for the determination of riboflavin in lyophilized food products using a solid-phase extraction process that included columns filled with cotton or silica C18 for the sequential retention of synthetic colorants and natural colorants, respectively (Gonzalez et al. 2003). In this case riboflavin was assessed as an authorized natural colorant for total estimation of this class of compounds. The analytical characteristics of this methodology are summarized in Table 18.3. [Pg.307]

The determination of riboflavin in food is important because of its role as a nutrient, as a marker of food processing quahty, as a precursor of compounds with organoleptic relevance and as a natural food colorant. [Pg.313]

Changes in Oualrty This varies with the food and the process, but some general statements can be made 111 color and texture often differ from fresh products l2l no practical effect on protein, carbohydraies. and tats 131 no affect on vitamins A. D, and riboflavin if pmiectad from oxygen 141 vitamin C destroyed by heat and exposure to oxygen, and I5I thiamin destruction dependent upon heat treatment and acidity of food... [Pg.894]

Riboflavin can be also used intentionally as an orange-red food color additive, and as such is designated in Europe by the E number ElOl. We distinguish ElOl—RF ElOl (i)—synthetic RF ElOl (ii) or E106—RE 5 -phosphate sodium and ElOl (iii)—RF from Bacillus subtilis. [Pg.489]


See other pages where Colorants, food riboflavin is mentioned: [Pg.308]    [Pg.202]    [Pg.120]    [Pg.245]    [Pg.307]    [Pg.110]    [Pg.511]    [Pg.156]    [Pg.326]    [Pg.28]    [Pg.271]    [Pg.425]    [Pg.215]    [Pg.581]    [Pg.303]    [Pg.439]    [Pg.728]    [Pg.319]    [Pg.42]   


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