E160a CAROTENES

E160a Carotenes are used in products like butter, margarine, and cheese to give a rich, natural yellow color.
E160a Carotenes are used in fruit juices, soft drinks, and beverages to provide a yellow-orange hue.
E160a Carotenes may be used in cakes, muffins, and pastries to add a natural yellow color.

CAS Number: 7235-40-7 (β-carotene)
(Carotenes are a group of compounds; values mainly refer to β-carotene as the principal component)
EC Number: 230-636-6
Molecular Formula: C₄₀H₅₆
Molecular Weight: 536.87 g/mol

SYNONYMS:
Carotenes, Beta-carotene, β-Carotene, Provitamin A, E160a, Natural orange pigment, Carotenoid pigment

E160a Carotenes are an orange/yellow colouring that, once in the body, is converted to Vitamin A.
E160a Carotenes(i) is a synthetic mix of carotenes derived from carrots and is produced on a large scale commercially.
However, E160a Carotenes also occur naturally in many orange and yellow fruits and vegetables.

E160a Carotenes are not soluble in water and the intensity of the colour tends to fade with exposure to light.
Frequent and prolonged close contact with E160a Carotenes may result in discolouration of the skin.
E160a Carotenes may not be suitable for vegetarians because gelatine, which is derived from cattle or fish, may be used as a stabilizer.

The food additive colorant E160a Carotenes(ii) – natural beta-carotene extract is derived from natural sources such as carrots, palm oil, or algae.
E160a Carotenes belongs to the group of carotenoids (additive E160a Carotenes) and is a subtype of E160a Carotenes.
E160a Carotenes are used in the food industry as a coloring agent to give products an orange hue.

Unlike synthetic beta-carotene (additive E160a(i)), the natural extract, E160a Carotenes, contains not only beta-carotene but also other carotenoids naturally present in the source material.
This gives E160a Carotenes a broader range of biological activity.

The extraction is carried out using organic solvents or mechanical methods followed by purification.
The resulting extract may appear as an oily liquid or powder.
There are a lot of E160a Carotenes variations, and a lot of them was extracted from fungi, plants, vegetable, and fruits.

Fun facts: some E160a Carotenes were also produced synthetically.
E160a Carotenes have four (i) number variation avaiable in market depending on the source, and were excellent with heat, pH, and light.
E160a Carotenes refers to a group of natural pigments known as carotenes, primarily β-carotene, along with α-carotene and γ-carotene.

E160a Carotenes belong to the carotenoid family and are responsible for yellow to orange coloration in many fruits and vegetables such as carrots and pumpkins.
E160a Carotenes exist in several isomeric forms (cis/trans), which influence color intensity and stability.

E160a Carotenes are often formulated as emulsions or beadlets to improve dispersibility in aqueous food systems.
Compared to synthetic dyes, E160a Carotenes are less stable but offer significant nutritional and labeling advantages.
E160a Carotenes are natural or synthetic, oil-soluble orange/yellow pigments used extensively as food colorants (E-number E160a) and sometimes as nutritional additives.

Derived from carrots, algae, or fermentation, they are safe for consumption, with an ADI of 0–5 mg/kg body weight/day.
Common applications of E160a Carotenes include margarine, cheese, beverages, and dairy.
E160a Carotenes are found in plants and are a group of naturally occurring, particularly fat-soluble, coloring agents.

E160a Carotenes is a β-carotene powdered preparation, carried on 30-50% maltodextrin, 40-60% gum acacia and 10-30% rapeseed oil.
A small amount of antioxidant is used (DL-Alpha Tocopherol, Rosemary Extract) as well as some anti-caking agent (silicon dioxide).
E160a Carotenes can be used either as an additive (as an orange colour) or as a nutrient (to provide vitamin A).

E160a Carotenes gets its name from carrots, because it is the orange pigment naturally found in carrots.
E160a Carotenes are red/orange-coloured, fat-soluble terpenoid with antioxidant properties.
Carotenoids are susceptible to oxidation and therefore vitamin E has been used in this preparation to make it more stable.

E160a Carotenes appear yellow to orange in most applications (depending on the concentration) and are acceptable to use in a wide pH range of 2-14.
E160a Carotenes generally have good stability to heat (up to 100°C), light and acid.
E160a Carotenes is a natural coloring agent, approved as a food additive by the European Union.

E160a Carotenes are orange or yellow in color, which are converted into Vitamin A once it enters the body.
E160a Carotenes are food additives in the category of natural colorants, obtained from carrots.
E160a Carotenes are insoluble in water and their color range varries from yellow to orange, depending on the solvent used in the extraction.

It is allowed to be used in any type of food, according to the quantities provided by E160a Carotenes' recipes.
E160a Carotenes are a pigment found in plants that gives them their yellow, orange, and red colors.
E160a Carotenes are also a provitamin A carotenoid, meaning it can be converted into vitamin A in the body.

E160a Carotenes are a chemical compound, an ingredient included in the list of European food additives as dye.
E160a Carotenes are obtained, with a synthetic and therefore a chemical process, mainly from the carrot.

E160a Carotenes are specified as follows:
E160a (i): mixture of carotenes
E160a (ii): beta carotene obtained by fermentation of the fungus Blakeslea trispora, palm fruit oil, carrots and algae.

E160a Carotenes are natural pigments that give fruit and vegetables vibrant colours.
E160a Carotenes are found in a wide variety of plants, but are most commonly associated with carrots, from which they take their name.
There are two main types of E160a Carotenes used in food colouring:
Beta-carotene.

E160a Carotenes are the most common carotene and is found in a wide variety of fruits and vegetables, including carrots, sweet potatoes and spinach.
In the body, E160a Carotenes are converted to vitamin A, which is essential for maintaining healthy skin, vision and immune function.

The term E160a Carotenes (also carotin, from the Latin carota, "carrot") is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals (with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi).

E160a Carotenes are photosynthetic pigments important for photosynthesis.
E160a Carotenes contain no oxygen atoms.
E160a Carotenes absorb ultraviolet, violet, and blue light, and scatter orange or red light, and yellow light (in low concentrations).

E160a Carotenes are responsible for the orange colour of the carrot, after which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi (for example, sweet potatoes, chanterelle and orange cantaloupe melon).
E160a Carotenes are also responsible for the orange (but not all of the yellow) colours in dry foliage.

E160a Carotenes also (in lower concentrations) impart the yellow coloration to milk-fat and butter.
Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids, such as humans and chickens, have yellow-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet.

E160a Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll.
E160a Carotenes also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis.

β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15,15'-monooxygenase to retinal, a form of vitamin A.
β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals.

The E160a Carotenes α-carotene and γ-carotene, due to their single retinyl group (β-ionone ring), also have some vitamin A activity (though less than β-carotene), as does the xanthophyll carotenoid β-cryptoxanthin.
All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity (although they may have antioxidant activity and thus biological activity in other ways).

Animal species differ greatly in their ability to convert retinyl (beta-ionone) containing carotenoids to retinals.
Carnivores in general are poor converters of dietary ionone-containing carotenoids.
Pure carnivores such as ferrets lack β-carotene 15,15'-monooxygenase and cannot convert any carotenoids to retinals at all (resulting in E160a Carotenes not being a form of vitamin A for this species); while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.

E160a Carotenes are also found in palm oil, corn, and in the milk of dairy cows, causing cow's milk to be light yellow, depending on the feed of the cattle, and the amount of fat in the milk (high-fat milks, such as those produced by Guernsey cows, tend to be yellower because their fat content causes them to contain more carotene).

E160a Carotenes are also found in some species of termites, where they apparently have been picked up from the diet of the insects.
E160a Carotenes are prepared synthetically or obtained from natural sources.
Synthetic E160a Carotenes occur as red crystals or as crystalline powder.

E160a Carotenes consists predominantly of all-trans-E160a Carotenes, but may also contain minor amounts of cis-isomers and other carotenoids such as all-trans-retinal, beta-apo-12′-carotenal, and beta-apo-10′-carotenal.
E160a 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 coloring principles are alpha-and β-E160a Carotenes of which E160a Carotenes account for the major part.
Carrot oil is the liquid or solid portion of the mixture or the mixture itself obtained by the hexane extraction of edible carrots.
E160a Carotenes from Blakeslea trispora occurs as red, brownish-red, or purple-violet crystals or as crystalline powder, with the color varying depending on the solvents used and the crystallization conditions.

E160a Carotenes from Blakeslea trispora consist predominantly of all-trans-E160a Carotenes, but may also contain minor amounts of cis-isomers and other carotenoids, of which γ-carotene is the most characteristic type.
E160a Carotenes-Rich Extract from Dunaliella salina is obtained by extraction from strains of the algae Dunaliella salina using the essential oil d-limonene.

E160a Carotenes are then prepared as a suspension in vegetable oil after removal of the essential oil.
The main coloring principles are trans- and cis–isomers of ß-carotene together with minor amounts of other E160a Carotenes including α-carotene, lutein, zeaxanthin and cryptoxanthin.

E160a Carotenes are natural pigments belonging to the carotenoid group.
E160a Carotenes are responsible for the yellow, orange and red pigments in many fruits, vegetables and plants.
The best-known carotene is beta-carotene, which is a precursor to vitamin A in the human body.

These pigments are valued for their health-promoting properties and their ability to improve the appearance of food products.
E160a Carotenes are widely used in the food industry, both for aesthetic and nutritional reasons, due to their antioxidant properties and their role in the prevention of various diseases.

E160a Carotenes (beta-carotene) are an organic, strongly colored red-orange pigment abundant in fungi, plants, and fruits.
It is a member of the E160a Carotenes, which are terpenoids (isoprenoids), synthesized biochemically from eight isoprene units and thus having 40 carbons.
Dietary E160a Carotenes are a provitamin compound, converting in the body to retinol (vitamin A).

In foods, E160a Carotenes have rich content in carrots, pumpkin, spinach, and sweet potato.
E160a Carotenes are used as a dietary supplement and may be prescribed to treat erythropoietic protoporphyria, an inherited condition of sunlight sensitivity.

E160a Carotenes are the most common carotenoid in plants.
When used as a food coloring, E160a Carotenes has the E number E160a.
The structure of E160a Carotenes was deduced in 1930.

Isolation of E160a Carotenes from fruits abundant in carotenoids is commonly done using column chromatography.
E160a Carotenes are industrially extracted from richer sources such as the algae Dunaliella salina.
The separation of E160a Carotenes from the mixture of other carotenoids is based on the polarity of a compound.

E160a Carotenes are a non-polar compound, so it is separated with a non-polar solvent such as hexane.
Being highly conjugated, E160a Carotenes are deeply colored, and as a hydrocarbon lacking functional groups, it is lipophilic.
E160a Carotenes are a food additive derived from natural sources, primarily utilized for their vibrant color-enhancing properties.

E160a Carotenes fall under the category of natural colorants and are widely recognized for their role in a variety of food products, beverages, and cosmetics.
E160a Carotenes encompasses a range of carotenoids, the most notable of which is beta-carotene, a pigment that can be found in many fruits and vegetables.

E160a Carotenes are responsible for the yellow, orange, and red colors seen in many natural foods.
Aside from its function as a coloring agent, E160a Carotenes are also a precursor to vitamin A, making them an important component in human nutrition.
When consumed, the body can convert E160a Carotenes into retinol, the active form of vitamin A, which is essential for various bodily functions, including vision, immune response, and skin health.

E160a Carotenes are a natural orange-yellow pigment that your body can convert into vitamin A.
It occurs naturally in carrots, pumpkin, sweet potato, and many other fruits and vegetables.
As a food additive, it is used to give products an attractive yellow to orange color.

You will find it in margarine, butter, cheese, sauces, pastries, ice cream, beverages, and candy.
It is present in both less processed and highly processed products, meaning you regularly come into contact with it in your daily diet.
Commercially, carotene is extracted from plants (especially roots) or produced synthetically.

There are different variants: E160a(i) are mixed carotenes from natural sources and E160a(ii) is pure beta-carotene.
The ratio of the different isomers varies depending on the plant source.
As a food coloring, small amounts are generally used, typically less than 5 mg per day.

USES and APPLICATIONS of E160a CAROTENES:
E160a Carotenes are used to color a wide range of food products, including beverages, cheese, yogurt, bakery products and margarines.
E160a Carotenes are also used in the pharmaceutical and cosmetic industries.
Beta-carotene, as a popular form of carotene, is often used as a dietary supplement.

Uses of E160a Carotenes: Margarine, dairy blend, reduced fat spread, cakes, jams, cheese
Other Uses: Cosmetics, animal feed, cigarettes
Common applications of E160a Carotenes: Refreshments of orange and lemon, juices, nectar, margarine, butter, mayonnaise, sweets, breakfast cereals, charcuterie, tanning creams

E160a Carotenes are mainly extracted from edible plant sources.
From a nutritional point of view, it is valuable as a precursor to vitamin A and has always played an important role in the diet.
Many staple foods such as fruits, vegetables, and dairy products contain ß-carotene in nutritionally important proportions.

E160a Carotenes are recommended in applications such as beverages, dairy desserts, culinary, baking, margarines, jams and cheeses.
Natural colour isolated from several plants; however, E160a Carotenes are obtained commercially from carrots.
E160a Carotenes occur as isomers, consisting of a series of chemically identical, but sterically different components.

The actual composition differs between the plant species.
Dairy Products: E160a Carotenes are used in products like butter, margarine, and cheese to give a rich, natural yellow color.
Beverages: E160a Carotenes are used in fruit juices, soft drinks, and beverages to provide a yellow-orange hue.

Baked Goods: E160a Carotenes may be used in cakes, muffins, and pastries to add a natural yellow color.
Soups and Sauces: E160a Carotenes can be used in soups and sauces to provide a warm, yellowish color.
Desserts: E160a Carotenes are added to custards, puddings, and ice creams to achieve a creamy, yellow appearance.

Snack Foods: E160a Carotenes are used in various snack products to give a golden or orange-yellow color.
Confectionery: E160a Carotenes may be used in candies, gummies, and sweets to add a natural yellow-orange hue.
Dietary Supplements: E160a Carotenes are used in dietary supplements and vitamin preparations.

Food Coloring: E160a Carotenes is used as a natural coloring agent in the food industry.
Skincare: E160a Carotenes is used in skincare products for its antioxidant properties.
Health: E160a Carotenes are used to boost the immune system, protect eye health, and support skin health.

E160a Carotenes are widely used in multiple industries.
In the food industry, E160a Carotenes are used as natural colorants in beverages, dairy products, margarine, confectionery, sauces, and bakery items.
In nutritional supplements, E160a Carotenes are used as a source of vitamin A.

In cosmetics, E160a Carotenes are used for coloration and antioxidant benefits in skincare products.
In animal feed, E160a Carotenes are used to enhance the color of egg yolks, poultry skin, and fish flesh.
E160a Carotenes are widely used as food colorants and also serve as provitamin A compounds, particularly β-carotene, which can be converted into vitamin A in the human body.

E160a Carotenes were initially used commercially in synthetic form.
Synthetic beta-carotene was initially used for food supplements, but later became an important coloring agent.
Today, E160a Carotenes is found in natural forms, produced from the fermentation of microorganisms, or can be obtained from the fungus Blakeslea Trispora.

E160a Carotenes is used in the food industry in products such as confectionery, beverages, bakery products, processed cheese, butter and ghee made from cow's milk, dried fruits and vegetables, fruits and vegetables in vinegar-oil-brine, fruit and vegetable preparations, breakfast cereals, processed meat, processed fish and seafood, spreadable oils, and margarine.

E160a Carotenes, widely used in the food and beverage industry, are one of the best-known types of carotenoids.
Obtained from various vegetables such as carrots, E160a Carotenes are a pigment that exists in both fat-soluble and water-soluble forms.
In addition to their coloring properties, E160a Carotenes are a precursor to vitamin A and are a very strong antioxidant and free radical scavenger.

E160a Carotenes are highly resistant to heat, pH, and sulfur dioxide.
If protected with ascorbic acid, E160a Carotenes also becomes resistant to light and oxygen.
E160a Carotenes are a natural pigment that gives an orange color.

E160a Carotenes belong to the carotenoid group and is a precursor to vitamin A.
E160a Carotenes are converted to vitamin A in the body when needed.
E160a Carotenes can be used in a wide range of food and beverages including cider, malt beverages, water-based flavored drinks, margarines, cheeses, cake fillings, custards, yogurts, processed nuts, precooked pastas and noodles.

E160a Carotenes are used to colour products such as juice, cakes, desserts, butter and margarine.
E160a Carotenes are approved for use as a food additive in the EU (listed as additive E160a) Australia and New Zealand (listed as 160a) and the US.

-E160a Carotenes are used as an additive
Carotenes are authorised as an additive and have the e-number ‘E 160a’.
E160a Carotenes are also known as ‘CI Food Orange 5’.
This particular p-code is a diluted and stabilised preparation of ‘E 160a (i); E 160a (i) is the all trans isomer of E160a Carotenes together with minor amounts of other carotenoids.
E160a Carotenes are from a synthetic source.
There are other types of E160a Carotenes, including E 160a (ii), which is the type that is derived from plant source (such as carrots/vegetable oils/grass/alfalfa/nettle), and E 160a (iii), which is the E160a Carotenes that is derived by fermentation from Blakeslea trispora.

-Common Applications of E160a Carotenes:
Dairy Products: Butter, margarine, yogurt, and cheese.
Baked Goods: Cakes, custard, and pastry.
Processed Foods: Processed meat, fish, and sauces.
Beverages: Fruit juices and soft drinks.

APPLICATIONS of E160a CAROTENES IN THE FOOD INDUSTRY:
E160a Carotenes are widely employed in the food industry as a coloring agent, providing aesthetically pleasing hues to products while also appealing to consumers' perceptions of health and nutrition.
E160a Carotenes are commonly found in dairy products, baked goods, snack foods, sauces, spreads, and beverages, among others.

The versatility of E160a Carotenes allows manufacturers to create products that are not only visually appealing but also retain their natural identity when sourced from plants.
In addition to its coloring properties, E160a Carotenes also possesses antioxidant qualities, which can contribute to the preservation of food products.
The inherent ability of carotenoids to scavenge free radicals makes E160a Carotenes a valuable addition to formulations that require enhanced shelf life and stability.

BENEFITS of E160a CAROTENES:
Antioxidant: 
E160a Carotenes fight free radicals and prevent cell damage.
Eye Health: 
E160a Carotenes protect eye health and prevent night blindness.
Immune System: 
E160a Carotenes strengthen the immune system.
Skin Health: 
E160a Carotenes support skin health and promote cell regeneration.

NATURAL SOURCES of E160a CAROTENES:
Foods: 
Carrots, sweet potatoes, spinach, pumpkin, kale, cantaloupe, peaches, apricots, mangoes, lettuce, and red bell peppers.

KEY DETAILS ABOUT of E160a CAROTENES:
Types: The designation E160a Carotenes covers two main types:
E160a Carotenes(i) Mixed Carotenes: 
Natural extracts from plants or algae.
E160a Carotenes(ii) beta-carotene: 
Synthetically produced or derived from the fungus Blakeslea trispora.
Function: 
E160a Carotenes are used primarily for their vibrant yellow-to-orange color in fat-based foods, confectionery, and baked goods.
Properties: 
Fat-soluble (lipophilic), relatively stable to heat up to 100C, and stable in a wide pH range (2–14).
Nutritional Role: E160a Carotenes act as a provitamin A compound, meaning it converts to vitamin A (retinol) in the body.

CHARACTERISTICS of E160a CAROTENES:
E160a Carotenes are characterized by:
*Yellow to orange coloration
*Highly conjugated polyene structure
*Lipophilic (fat-soluble) nature
*Antioxidant properties
*Provitamin A activity (especially β-carotene)
*Sensitivity to oxidation and light
*Insolubility in water
*Stability in non-aqueous environments

BENEFITS of E160a CAROTENES:
E160a Carotenes provide several advantages:
*Natural and safe food coloring
*Provitamin A activity (nutritional benefit)
*Antioxidant properties (protect against oxidative damage)
*E160a Carotenes enhance visual appeal of food
*Compatible with lipid-based systems
*Widely accepted by consumers as a natural additive

PHYSICAL AND CHEMICAL PROPERTIES of E160a CAROTENES:
E160a Carotenes are typically orange to red crystalline solids or powders.
E160a Carotenes are odorless and nearly tasteless.
E160a Carotenes are insoluble in water but highly soluble in organic solvents such as oils, fats, chloroform, and hexane.

Therefore, E160a Carotenes are often formulated in oil-based or emulsified systems for food use.
E160a Carotenes have no sharp melting point but typically melt or decompose around 170–190°C, depending on purity and isomer composition.
Chemically, E160a Carotenes are unsaturated hydrocarbons composed of long conjugated double-bond systems.

This conjugation is responsible for E160a Carotenes's strong color and antioxidant properties.
E160a Carotenes are sensitive to light, heat, and oxygen, which can cause degradation and loss of color.
E160a Carotenes are non-polar molecules and exhibit no ionic character.

ABSORPTION, METABOLISM AND EXCRETION of E160a CAROTENES:
As part of the digestive process, food-sourced carotenoids must be separated from plant cells and incorporated into lipid-containing micelles to be bioaccessible to intestinal enterocytes.
If already extracted (or synthetic) and then presented in an oil-filled dietary supplement capsule, there is greater bioavailability compared to that from foods.

At the enterocyte cell wall, E160a Carotenes are taken up by the membrane transporter protein scavenger receptor class B, type 1 (SCARB1).
Absorbed E160a Carotenes are then either incorporated as such into chylomicrons or first converted to retinal and then retinol, bound to retinol binding protein 2, before being incorporated into chylomicrons.

The conversion process consists of one molecule of E160a Carotenes cleaved by the enzyme beta-carotene 15,15'-dioxygenase, which is encoded by the BCO1 gene, into two molecules of retinal.
When plasma retinol is in the normal range the gene expression for SCARB1 and BCO1 are suppressed, creating a feedback loop that suppresses E160a Carotenes absorption and conversion.

The majority of chylomicrons are taken up by the liver, then secreted into the blood repackaged into low density lipoproteins (LDLs).
From these circulating lipoproteins and the chylomicrons that bypassed the liver, E160a Carotenes are taken into cells via receptor SCARB1.
Human tissues differ in expression of SCARB1, and hence E160a Carotenes content.

Examples expressed as ng/g, wet weight: liver=479, lung=226, prostate=163 and skin=26.
Food additive E160a Carotenes belongs to the group of coloring substances - carotenoids, labeled in the food industry as additive E160.
The term "Carotene" derives its name from the word "carota" - carrot.

It is an orange pigment that is formed during plant photosynthesis.
E160a Carotenes color fruits and vegetables in orange and yellow hues.
E160a Carotenes are not produced in the human and animal bodies.

E160a Carotenes are found in carrots, apricots, melons, persimmons, cabbage, parsley, pumpkin, sweet potato, and mango.
Generally, the higher the intensity of the orange color in a product, the more carotene it contains.
E160a Carotenes are a provitamin of vitamin A.

E160a Carotenes are insoluble in water but can dissolve in fats and organic solvents.
In the industry, the E160a Carotenes colorant is either extracted from carotene-rich products or synthesized chemically.

Depending on the production method, several subtypes of E160a Carotenesare distinguished:
E160a Carotenes(i) – synthetic beta-carotene.
E160a Carotenes(ii) – natural carotene extract.
E160a Carotenes(iii) – beta-carotenes obtained from Blakeslea trispora.

Synthetic E160a Carotenes are supplied from the USA.
Natural carotene is produced in Spain (from specific mushrooms) or Australia (from dried seaweed).
The E160a Carotenes food coloring is also derived from carrots, red palm oil, and corn seeds.

The source of additive E160a Carotenes can also be other plants and certain types of bacteria.
There are two main forms of carotenes: alpha-carotene (α-carotene) and beta-carotene (E160a Carotenes Carotenes).
Additionally, there are gamma, delta, epsilon, and zeta carotenes (γ, δ, ε, and ζ-carotene), but they have not gained widespread use.

Alpha and beta carotene molecules are almost identical, differing only in the positions of double bonds in the end ring of the molecule.
The chemical formula of E160a Carotenes are С40H56.

BENEFITS of E160a CAROTENES:
E160a Carotenes are an essential element that serves as the main source of vitamin A.
Therefore, the E160a Carotenes additive:
*Acts as an antioxidant.
*Slows down the aging process.
*Helps prevent a decline in cognitive functions.
*Beta-carotene is prescribed to individuals with increased light sensitivity.
*Consuming beta-carotene as part of products containing food additive E160a Carotenes does not pose any harm to the body due to the small doses and the body's ability to convert carotene into the essential vitamin A.

PROPERTIES of E160a CAROTENES:
As a kind of edible oil-soluble pigment, E160a Carotenes can cover all color systems from red to yellow due to the difference in concentration, so it has attracted the attention of the food industry.
E160a Carotenes are very suitable for the development of oil-based products and protein-based products, as edible orange pigments and nutritional fortifiers, such as margarine, capsules, fish paste condensed products, vegetarian products, instant noodles, etc.
The E160a Carotenes that has been microencapsulated can be converted into water-soluble pigments and can be used in almost all foods.

PROPERTIES of E160a CAROTENES:
E160a Carotenes are fat-soluble and stable at high temperatures, making them ideal for use in many manufacturing processes.
Because of their natural origin, E160a Carotenes are often chosen as a healthier alternative to synthetic dyes.
E160a Carotenes also have antioxidant properties that can contribute to the shelf life of food products.

SOURCES of E160a CAROTENES:
Natural sources of E160a Carotenes include a variety of foods rich in carotenoids.
Carrots, sweet potatoes, butternut squash, pumpkins, and leafy greens such as spinach and kale are all excellent sources.
In addition to these, certain fruits like oranges, mangoes, and apricots also contain significant amounts of beta-carotene.
To extract E160a Carotenes for use as a food additive, it is often derived from these natural sources through processes that concentrate the pigment without the addition of synthetic chemicals, thus enhancing its status as a natural additive.

PROVITAMIN A ACTIVITY of E160a CAROTENES:
Plant carotenoids are the primary dietary source of provitamin A worldwide, with E160a Carotenes as the best-known provitamin A carotenoid.
Others include α-carotene and β-cryptoxanthin.
Carotenoid absorption is restricted to the duodenum of the small intestine.
One molecule of E160a Carotenes can be cleaved by the intestinal enzyme β, E160a Carotenes 15,15'-monooxygenase into two molecules of vitamin A.

FUNCTIONS IN FOODS of E160a CAROTENES:
In addition to their coloring functions, carotenes play an important role in improving the nutritional value of products.
As a precursor to vitamin A, E160a Carotenes contribute to the health of the eyes, skin and immune system.
E160a Carotenes' presence in foods can also influence the choices of consumers, who are increasingly looking for products with natural ingredients.

PRODUCTION of E160a CAROTENES:
E160a Carotenes are produced in a general manner for other terpenoids and terpenes, i.e. by coupling, cyclization, and oxygenation reactions of isoprene derivatives.
Lycopene is the key precursor to carotenoids.
It is formed by coupling of geranylgeranyl pyrophosphate and geranyllinally pyrophosphate.

Most of the world's synthetic supply of carotene comes from a manufacturing complex located in Freeport, Texas and owned by DSM.
The other major supplier BASF also uses a chemical process to produce E160a Carotenes.
Together these suppliers account for about 85% of the E160a Carotenes on the market.

In Spain Vitatene produces natural E160a Carotenes from fungus Blakeslea trispora, as does DSM but at much lower amount when compared to its synthetic E160a Carotenes operation.
In Australia, organic E160a Carotenes is produced by Aquacarotene Limited from dried marine algae Dunaliella salina grown in harvesting ponds situated in Karratha, Western Australia.

BASF Australia is also producing E160a Carotenes from microalgae grown in two sites in Australia that are the world's largest algae farms.
In Portugal, the industrial biotechnology company Biotrend is producing natural all-trans-E160a Carotenes from a non-genetically modified bacteria of the genus Sphingomonas isolated from soil.

NOMENCLATURE of E160a CAROTENES:
E160a Carotenes are carotenoids containing no oxygen.
Carotenoids containing some oxygen are known as xanthophylls.
The two ends of the E160a Carotenes molecule are structurally identical, and are called β-rings.

Specifically, the group of nine carbon atoms at each end form a β-ring.
The α-carotene molecule has a β-ring at one end; the other end is called an ε-ring.

There is no such thing as an "α-ring".
These and similar names for the ends of the carotenoid molecules form the basis of a systematic naming scheme, according to which:
α-carotene is β,ε-carotene.

E160a Carotenes is β,E160a Carotenes.
γ-carotene (with one β ring and one uncyclized end that is labelled psi) is β,ψ-carotene.
δ-carotene (with one ε ring and one uncyclized end) is ε,ψ-carotene.
ε-carotene is ε,ε-carotene.

lycopene is ψ,ψ-carotene.
ζ-Carotene is the biosynthetic precursor of neurosporene, which is the precursor of lycopene, which, in turn, is the precursor of the E160a Carotenes α through ε.

FUNCTION & CHARACTERISTICS of E160a CAROTENES:
E160a Carotenes are water-insoluble food colour whose colour ranges from yellow to orange, depending on the solvent used for extraction.
E160a Carotenes are an oil-soluble, water-soluble (emulsion form) and powdered Beta Carotenes.
Areas of application of E160a Carotenes for oil based food is coloring of butter, cheese preparations, processed cheese, oil and oil substitutes, margarine, salad dressings, fat based sauces, fat based ice cream, soups, pasta, cream fillings, egg based products and other oil based products.

The water based applications of E160a Carotenes are coloring of beverages, syrups, confectionery, water based ice cream and other water based products.
Powdered applications of E160a Carotenes consist of the coloring of: instant drink powders, confectionery, bakery, biscuits, chewing gum, ice cream, soup powders, ready to eat meals, milk shakes, fermented milk products, pasta, cheese, powder nutritional supplements and other powder based products.

FORMS of E160a CAROTENES:
The two primary isomers of E160a Carotenes, α-E160a Carotenes and β-E160a Carotenes, differ in the position of a double bond (and thus a hydrogen) in the cyclic group at one end (the right end in the diagram at right).
β-E160a Carotenes is the more common form and can be found in yellow, orange, and green leafy fruits and vegetables.

As a rule of thumb, the greater the intensity of the orange colour of the fruit or vegetable, the more β-E160a Carotenes it contains.
E160a Carotenes protects plant cells against the destructive effects of ultraviolet light so β-E160a Carotenes is an antioxidant.
β-E160a Carotenes and physiology
β-E160a Carotenes and cancer

An article on the American Cancer Society says that The Cancer Research Campaign has called for warning labels on β-E160a Carotenes supplements to caution smokers that such supplements may increase the risk of lung cancer.
The New England Journal of Medicine published an article in 1994 about a trial which examined the relationship between daily supplementation of β-E160a Carotenes and vitamin E (α-tocopherol) and the incidence of lung cancer.

The study was done using supplements and researchers were aware of the epidemiological correlation between carotenoid-rich fruits and vegetables and lower lung cancer rates.
The research concluded that no reduction in lung cancer was found in the participants using these supplements, and furthermore, these supplements may, in fact, have harmful effects.

The Journal of the National Cancer Institute and The New England Journal of Medicine published articles in 1996 about a trial with a goal to determine if vitamin A (in the form of retinyl palmitate) and β-E160a Carotenes (at about 30 mg/day, which is 10 times the Reference Daily Intake) supplements had any beneficial effects to prevent cancer.

The results indicated an increased risk of lung and prostate cancers for the participants who consumed the β-E160a Carotenes supplement and who had lung irritation from smoking or asbestos exposure, causing the trial to be stopped early.
A review of all randomized controlled trials in the scientific literature by the Cochrane Collaboration published in JAMA in 2007 found that synthetic β-
E160a Carotenes increased mortality by 1–8% (Relative Risk 1.05, 95% confidence interval 1.01–1.08).
However, this meta-analysis included two large studies of smokers, so it is not clear that the results apply to the general population.
The review only studied the influence of synthetic antioxidants and the results should not be translated to potential effects of fruits and vegetables.

E160a CAROTENES and PHOTOSENSITIVITY:
Oral E160a Carotenes is prescribed to people suffering from erythropoietic protoporphyria.
E160a Carotenes provide them some relief from photosensitivity.

E160a CAROTENESMIA:
E160a Carotenesmia or hyperE160a Carotenesmia is excess E160a Carotenes, but unlike excess vitamin A, E160a Carotenes is non-toxic.
Although hyperE160a Carotenesmia is not particularly dangerous, it can lead to an oranging of the skin (carotenodermia), but not the conjunctiva of eyes (thus easily distinguishing it visually from jaundice).

It is most commonly associated with consumption of an abundance of carrots, but it also can be a medical sign of more dangerous conditions.
Synthesis
There are currently two commonly used methods of total synthesis of β-E160a Carotenes.

The first was developed by BASF and is based on the Wittig reaction with Wittig himself as patent holder.
The second is a Grignard reaction, elaborated by Hoffman-La Roche from the original synthesis of Inhoffen et al.
They are both symmetrical; the BASF synthesis is C20 + C20, and the Hoffman-La Roche synthesis is C19 + C2 + C19.

CHARACTERISTICS of E160a CAROTENES:
Contains a mixture of carotenoids, with beta-carotene being predominant.
The color varies from orange to reddish depending on the source.
Naturally sourced, which is an advantage for labeling as a “natural colorant.”
E160a Carotenes are widely used in the production of juices, dairy products, baked goods, egg yolks (in poultry feed), dietary supplements, and vitamin complexes.
E160a Carotenes are also used as a source of provitamin A.

THE EXTRACTION PROCESS of E160a CAROTENES TAKES PLACE IN DIFFERENT STAGES:
Crushing.
Carrots or other brightly coloured vegetables are crushed and subjected to fine grinding.

Extraction.
The pulp is mixed with a solvent, often ethanol or hexane, which helps dissolve the E160a Carotenes and separate them from the rest of the plant material.
The mixture is heated to improve the process.

Separation.
The mixture is filtered or centrifuged to separate the liquid containing the E160a Carotenes and the solvent from the solid plant material.

Solvent removal.
The solvent is removed from the liquid by an evaporation process.
This produces a concentrated form of carotenes.

Purification.
The E160a Carotenes may undergo further purification processes to remove the remaining impurities.
This may involve further cycles of solvent extraction and other techniques such as crystallisation or chromatography.

Formulation.
Finally, the purified E160a Carotenes are mixed with other ingredients to create the final dye product.
This may include elements such as water, oils, or other additives, depending on the specific product and its intended use.

SOURCES of E160a CAROTENES:
E160a Carotenes include fruits; melon, peach, apricot, and vegetables; orange carrots and some types of mushrooms.
Due to its antioxidant properties, E160a Carotenes is also used in functional foods.
According to the Turkish Food Codex, there are no restrictions on E160a Carotenes' use.

E160a Carotenes is a stable pigment that maintains its color stability under varying parameters such as heat, light, and pH.
In the food industry, E160a Carotenes is used in products such as confectionery, beverages, bakery products, processed cheese, butter and ghee made from cow's milk, dried fruits and vegetables, fruits and vegetables in vinegar-oil-brine, fruit and vegetable preparations, breakfast cereals, processed meat, processed fish and seafood, spreadable oils, and margarine.

E160a CAROTENES ARE PRODUCED IN DIFFERENT FORMS
Liquid.
E160a Carotenes are often used in liquid products such as drinks or in products where the liquid form is easier to mix, such as some types of candy or baked goods.
The liquid is typically bright orange in colour.

Powder.
E160a Carotenes powder is used in products where a dry ingredient is easier to incorporate, such as dry mixes.
The powder is typically bright orange in colour and can be mixed with other ingredients to create a variety of shades.

Oil.
E160a Carotenes are mixed with oils to create a product that can be used in fat-based foods.
The oil is typically bright orange in colour.

Beadlet.
In some cases, E160a Carotenes take the form of small beads.
This can help protect carotenes from degradation and make them easier to mix into certain types of products.
Beads are typically bright orange in colour.

MOLECULAR STRUCTURE of E160a CAROTENES:
E160a Carotenes are polyunsaturated hydrocarbons containing 40 carbon atoms per molecule, variable numbers of hydrogen atoms, and no other elements.
Some E160a Carotenes are terminated by rings, on one or both ends of the molecule.
All are coloured, due to the presence of conjugated double bonds.

E160a Carotenes are tetraterpenes, meaning that they are derived from eight 5-carbon isoprene units (or four 10-carbon terpene units).
E160a Carotenes are found in plants in two primary forms designated by characters from the Greek alphabet: alpha-carotene (α-carotene) and beta-carotene (β-carotene).

Gamma-, delta-, epsilon-, and zeta-carotene (γ, δ, ε, and ζ-carotene) also exist.
Since E160a Carotenes are hydrocarbons, and therefore contain no oxygen, E160a Carotenes are fat-soluble and insoluble in water (in contrast with other carotenoids, the xanthophylls, which contain oxygen and thus are less chemically hydrophobic).

DIETARY SOURCES of E160a CAROTENES:
The following foods contain E160a Carotenes in notable amounts:
carrots
wolfberries (goji)
cantaloupe
mangoes
red bell pepper
papaya
spinach
kale
sweet potato
tomato
dandelion greens
broccoli
collard greens
winter squash
pumpkin
cassava
Absorption from these foods is enhanced if eaten with fats, as E160a Carotenes are fat soluble, and if the food is cooked for a few minutes until the plant cell wall splits and the color is released into any liquid.
12 μg of dietary β-carotene supplies the equivalent of 1 μg of retinol, and 24 μg of α-carotene or β-cryptoxanthin provides the equivalent of 1 μg of retinol

PHYSICAL and CHEMICAL PROPERTIES of E160a CAROTENES:
CAS Number: 7235-40-7 (β-carotene)
EC Number: 230-636-6
Molecular Formula: C₄₀H₅₆
Molecular Weight: 536.87 g/mol
Chemical Formula: C₄₀H₅₆
Molecular Weight: 536.87 g/mol
CAS Number: 7235-40-7
Appearance: Orange crystalline powder

Solubility: Soluble in fat
Class: Colours
Groups: Group II: Food colours authorised at quantum satis
Additional details: Yellow-orange color
Origin: Natural or synthetic
Common sources: palm oil, carrots, algae
Natural Colourant - Food Grade.

Full batch traceability with CoA documentation available
E Number: E160a (i)
Colour Index Name: Food Orange 5
Colour Index Number: CI 40800
CAS Number: 7235-40-7
EC Number: 230-636-6
Appearance: Orange to red crystalline solid or powder

Color: Yellow to deep orange (depending on concentration and isomer composition)
Odor: Odorless
Taste: Practically tasteless
Physical State: Solid (crystalline or amorphous powder)
Solubility in Water: Insoluble
Solubility in Organic Solvents: Soluble in oils, fats, and non-polar organic solvents (e.g., hexane, chloroform)

Molecular Nature: Lipophilic (fat-soluble) hydrocarbon carotenoids
Chemical Structure: Long-chain polyene with conjugated double bonds (unsaturated hydrocarbon)
Polarity: Non-polar
Ionic Character: Non-ionic
Melting Point: Approximately 170–190°C (decomposes depending on purity and isomer form)
Boiling Point: Not defined (decomposes before boiling)

Thermal Stability: Moderate; degrades at elevated temperatures
Light Stability: Sensitive; undergoes photodegradation
Oxidation Stability: Sensitive to oxygen; prone to oxidative degradation
pH Stability: Stable in neutral environments; less relevant due to insolubility in water
Reactivity: Reactive toward oxygen, light, and free radicals due to conjugated double bonds

Isomerism: Exists in multiple cis/trans isomeric forms affecting stability and color
Viscosity (in solution): Depends on solvent; typically low in dilute oil solutions
Volatility: Non-volatile
Hygroscopicity: Low
Color Properties: Strong light absorption in visible range due to extended conjugation
Antioxidant Behavior: Acts as a free radical scavenger
Dispersion Behavior: Requires emulsification for use in aqueous systems

FIRST AID MEASURES of E160a CAROTENES:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of E160a CAROTENES:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of E160a CAROTENES:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of E160a CAROTENES:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection. 
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A 
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of E160a CAROTENES:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of E160a CAROTENES:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available