E161g Canthaxanthin CI food orange 8 Colour Index No: 40850 Sources Found in nature in salmon and trout flesh,

crustacea, some fungi and in flamingo feathers, commercial canthaxanthin is chemically synthesised and is hence nature-identical. The deep violet crystals are prone to oxidation and are insoluble in water. An oil suspension and water-dispersible dry forms are available. Function in Food Although used widely for the coloration of a range of foodstuffs in Asia and USA, in Europe canthaxanthin can be used only for the coloration of Strasbourg sausages. It provides an orange to violet-red colour. Benefits Canthaxanthin exhibits good heat stability and is unaffected by changes in pH. Limitations Because of misuse as an artificial tanning aid, in Europe some concerns have been voiced regarding the safety of canthaxanthin. It has been listed in Annex IV of EC Directive 94/36/EC therefore, where it is permitted in Saucisses de Strasbourg only, with a maximum permitted level of 15 ppm of pure pigment. For the same reasons, JECFA has allocated a temporary ADI of 0.03 mg/kg body weight. Typical Products Canthaxanthin is used for the coloration of Saucisses de Strasbourg.
128

Additives

E162 Beetroot red Beet red Betanin Sources Beetroot red is obtained from the roots of natural strains of red beets (Beta vulgaris) by pressing the crushed beet to express the juice, or alternatively by aqueous extraction of shredded beetroots. The main colouring principle consists of betacyanins, of which betanin is the major component. Function in Food Beetroot red is used to impart a pink colour to foods. Commercial preparations are relatively low in respect of pigment content, although this is partially balanced by the high tinctorial strength of the major pigment, betanin. The absorption maximum is in the region of 535 nm when measured in aqueous solution at pH 5.0. Benefits Beet red is a water-soluble colour obtained by physical means from a vegetable with a long history of consumption by man. It does not have a specified ADI according to JECFA and is an approved colour for use in foodstuffs according to Directive 94/36/EC. It is listed in Annex V Part 1 as a colour that may be used at quantum satis. Limitations Betanin is fairly sensitive to heat, light and water activity, and is extremely sensitive to sulphur dioxide. The effect of these limitations may be reduced if specially formulated products are utilised.

Typical Products Beet red provides a pink hue that is relatively unaffected by pH. It is used in products such as ice cream, dairy products, dessert mixes and icings. Typical dose applications calculated on the basis of the pure pigment are between 5 and 50 ppm.
129

Essential Guide to Food Additives

E163 Anthocyanins Grape skin extract Grape colour extract Enocianina Sources Anthocyanins are the mainly red pigments that are responsible for the colours of many edible fruits and berries. They are usually obtained by aqueous extraction, often using sulphurous acid. The major commercial source is grape skins, but anthocyanins are also produced commercially from other edible materials, including elderberries, red cabbage and black carrots. Function in Food Anthocyanins are naturally occurring pigments that are widely used to impart either red or purple shades to foods. The appearance of these water-soluble colours is dependent upon the pH of the product in which they are used. Colour hue progresses from red to blue as the pH increases, and the anthocyanins are normally used in acidified products with a pH below 4.5. The absorption maximum is in the region of 515535 nm when measured in aqueous solution at pH 3.0. Benefits Anthocyanins are water-soluble colours obtained by physical means from edible fruits and vegetables. Accordingly, they have a long history of consumption by man, and normal dietary intake considerably exceeds that used for the purpose of coloration. They do not have an allocated ADI according to JECFA and are approved colours for use in foodstuffs according to Directive 94/36/EC. They are listed in Annex V Part 1 as colours that may be used at quantum satis. Limitations The stability, shade and colour intensity of anthocyanins are influenced by pH. They are not generally suited for colouring foods with a pH above 4.5. Some anthocyanins exhibit sensitivity to sulphur dioxide and protein, but these limitations can usually be overcome by careful product selection. Typical Products Anthocyanins are particularly useful for the colouring of soft drinks, jams, sugar confectionery and other acidic products, such as fruit toppings and sauces.
130

Additives

Typical dose applications calculated on the basis of the pure pigment are between 10 and 100 ppm.