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Carotene (E160(a))
Carotenes are available
in both natural and synthetic forms; as a natural
product the carotene is extracted from various types
of vegetable sources. It is one of several hundred
carotenoids that are found occurring naturally, and
is distributed very widely.
Nutritionally, it is valuable as vitamin A and
has always played a significant role in the diet.
| COLOUR |
NAME |
STABILITY
|
APPLICATION
|
| |
|
HEAT
|
LIGHT
|
ACID
|
Drink
|
Ice Cream
|
Confectionery
|
Dairy
|
Dessert
|
Sauce
|
Meat
|
| Flour |
Sugar
|
|
Carotene |
Good
|
Good
|
Good
|
Y
|
Y
|
Y
|
Y
|
Y
|
Y
|
Y
|
Y
|
| Please note this summary takes into account
physical suitability, but does not account for legislative restrictions. |
Under European classification, Beta (ß) Carotene E160(a) is
divided
into two groups, Mixed carotenes from both plant and algal origin,
and Beta Carotene, made either by chemical synthesis or by fermentation
from Blakeslea trispora.
Many staple foods, such as fruits, vegetables and diary products, contain ß-Carotene in
nutritionally significant amounts.
This pigment is soluble in oil but is also
available in specially formulated water-dispersible forms to provide orange/yellow
shades. Its chemical properties reflect is carotenoid structure in that it is
stable to heat, pH and sulphur dioxide. Instability to light and oxygen may be
overcome in some applications by its protection with ascorbic acid.
The Phytone range of ß-Carotene products
consists of both liquid and powder preparations that may be used in flour and
sugar confectionery, beverages, pickles, sauces, salad dressings, jams
and dairy products.
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The
Hawkins Watts New Zealand COLOUR SELECTOR
