PRODUCTS

E161g CANTHAXANTHIN

E161g Canthaxanthin is used as an oral suntanning agent and as a food and drug coloring agent.
E161g Canthaxanthin is used in farm-raised trout.
E161g Canthaxanthin is used in combination with astaxanthin for some salmon feeds.

CAS Number: 514-78-3
EC Number: 208-187-2
Molecular Formula: C₄₀H₅₂O₂
Molecular Weight: 564.84 g/mol

SYNONYMS:
Canthaxanthin, β,β-Carotene-4,4′-dione, E161g, Food Orange 8, Carophyll Red (commercial name), Keto-carotenoid pigment, IUPAC name: β,β-Carotene-4,4′-dione, Systematic IUPAC name: 3,3′-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-3,7,12,16-Tetramethyloctadeca-1,3,5,7,9,11,13,15,17-nonaene-1,18-diyl]bis(2,4,4-trimethylcyclohex-2-en-1-one), Cantaxanthin, Cantaxanthine, Canthaxanthine, Lucantin red (BASF), Lucantin Red CWD (BASF), Carophyll Red (DSM), Roxanthin Red 10 (Adisseo), L-Orange 7g, C.I. Food Orange 8, E161g, Canthaxanthin, 514-78-3, Canthaxanthine, Orobronze, Carophyll Red, Food orange 8, Roxanthin Red 10, 4,4'-Dioxo-beta-carotene, CI 40850, DTXSID0022727, KANTAKISANTIN, 4C3C6403MU, NSC-374110, INS NO.161G, CHEBI:3362, DTXCID002727, INS-161G, E-161G, CI-(1975)NO.40850, 2,4,4-trimethyl-3-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-3,7,12,16-tetramethyl-18-(2,6,6-trimethyl-3-oxocyclohexen-1-yl)octadeca-1,3,5,7,9,11,13,15,17-nonaenyl]cyclohex-2-en-1-one, 2,4,4-trimethyl-3-((1E,3E,5E,7E,9E,11E,13E,15E,17E)-3,7,12,16-tetramethyl-18-(2,6,6-trimethyl-3-oxocyclohexen-1-yl)octadeca-1,3,5,7,9,11,13,15,17-nonaenyl)cyclohex-2-en-1-one, RefChem:123250, 208-187-2, Cantaxanthin, beta,beta-Carotene-4,4'-dione, Cantaxanthine, L-Orange 7, Canthaxanthin (trans), CanthaXanthin, Powder, All-trans-Canthaxanthin, 4,4'-Diketo-beta-carotene, all-trans,beta-Carotene-4,4'-dione, MFCD00016364, 4,4'-Diketo-b-carotene, E 161g;all-trans-Canthaxanthin, 3,3'-((1E,3E,5E,7E,9E,11E,13E,15E,17E)-3,7,12,16-tetramethyloctadeca-1,3,5,7,9,11,13,15,17-nonaene-1,18-diyl)bis(2,4,4-trimethylcyclohex-2-en-1-one), NCGC00095896-01, C.I. Food Orange 8, Carotene-4,4'-dione, beta-, CCRIS 3276, EINECS 208-187-2, NSC 374110, Ro 1-9915, E 161 G, BRN 1898520, beta-CAROTENE-4,4'-DIONE, all-trans-, UNII-4C3C6403MU, CANTHAXANTHIN (euglenanone), E 161g, CANTHA, Canthaxanthin, tech., LUCANTIN RED, Isomer of Canthaxanthin, Canthaxanthin (Standard), 4,4'-Dioxo-b-carotene, CI-FOOD ORANGE 8, CANTHAXANTHIN [MI], CANTHAXANTHIN [FCC], SCHEMBL19618, 4-07-00-02680 (Beilstein Handbook Reference), CANTHAXANTHIN [MART.], E161g, SPECTRUM1504204, CANTHAXANTHIN [WHO-DD], orb1217945, orb1301431, orb3140130, CHEMBL1329004, HY-B1960R, CANTHAXANTHIN (E 161G), MSK2434, HMS2089K15, HY-B1960, Tox21_111533, all-trans-beta-carotene-4,4'-dione, Canthaxanthin, >=95.0% (HPLC), LMPR01070264, NSC374110, .BETA.-CAROTENE-4,4'-DIONE, AKOS040758832, 4,4'-DIKETO-.BETA.-CAROTENE, CCG-207976, CS-6879, FC17296, all-trans-Canthaxanthin - Technical grade, CAS-514-78-3, LS-15425, RO-19915, Canthaxanthin (trans), analytical standard, Canthaxanthine 10 microg/mL in Acetonitrile, NS00081988, C08583, AB00053349-02, Q385657, 2,4,4-trimethyl-3-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-3,7,12,16-tetramethyl-18-(2,6,6-trimethyl-3-oxo-cyclohexen-1-yl)octadeca-1,3,5,7,9,11,13,15,17-nonaenyl]cyclohex-2-en-1-one, b,b-carotene-4,4'-dione (9CI), c.i. 40850, C.I. food orange 8, cantaxanthin, cantaxanthine, canthaxanthin, carophyll red, carotene-4,4'-dione, all-trans,beta- carotene-4,4'-dione, b,b- carotene-4,4'-dione, carotene-4,4'-dione, b-, chlorellaxanthin, ci 40850, CI food orange 8, 4,4'- diketo-b-carotene, roxanthin red 10, β-Carotin-4,4′-dione, E 161g

E161g Canthaxanthin is a keto-carotenoid pigment with an orange-red color widely distributed in nature.
E161g Canthaxanthin was first isolated in edible mushrooms.
E161g Canthaxanthin has also been found in green algae, bacteria, crustaceans, and bioaccumulates in fish such as carp, golden mullet, seabream and trush wrasse.

E161g Canthaxanthin is a naturally occurring keto-carotenoid belonging to the carotenoid family.
E161g Canthaxanthin is found in certain fungi, algae, crustaceans, and fish.
E161g Canthaxanthin differs from β-carotene in that it contains keto groups, which influence its color and biological activity.

E161g Canthaxanthin is widely used in aquaculture and poultry industries due to its efficiency in pigmentation.
To improve stability and dispersibility, E161g Canthaxanthin is often formulated as beadlets or emulsions.
Compared to other carotenoids, E161g Canthaxanthin provides a deeper red coloration.

E161g Canthaxanthin is an orange-red carotenoid pigment used primarily as a food colorant in sausages, poultry, and fish feed, as well as in tanning products.
While E161g Canthaxanthin occurs naturally, commercial use is mostly synthetic.
E161g Canthaxanthin is approved in the EU and USA, but with an EFSA re-evaluated ADI of 0.03 mg/kg body weight to avoid retinal crystal deposits.

E161g Canthaxanthin /ˌkænθəˈzænθɪn/ ⓘ is a keto-carotenoid pigment widely distributed in nature.
Carotenoids belong to a larger class of phytochemicals known as terpenoids.
The chemical formula of E161g Canthaxanthin is C40H52O2.

E161g Canthaxanthin was first isolated in edible mushrooms.
E161g Canthaxanthin has also been found in green algae, bacteria, crustaceans, and bioaccumulates in fish such as carp, golden grey mullet, seabream and trush wrasse.
E161g Canthaxanthin is associated with E number E161g and is approved for use as a food coloring agent in different countries, including the United States and the EU.

E161g Canthaxanthin is generally authorized for feed applications in at least the following countries: US, Canada, EU.
In the EU, E161g Canthaxanthin is allowed by law to be added to trout feed, salmon feed and poultry feed.
The European Union limit is 80 mg/kg of feedstuffs, 8 mg/kg in feed for egg laying hens and 25 mg/kg in feed for other poultry and salmonids.

E161g Canthaxanthin is a potent lipid-soluble antioxidant.
The biological functions of E161g Canthaxanthin are related, at least in part, to its ability to function as an antioxidant (free radical scavenging/vitamin E sparing) in animal tissues.
E161g Canthaxanthin is a type of natural pigment found in many plants and some animals.

E161g Canthaxanthin is responsible for the vibrant orange color of carrots, peppers, and flamingo birds, which acquire their pink hue from ingesting canthaxanthin-rich food sources such as algae and crustaceans.
Commercially, E161g Canthaxanthin can be extracted from certain mushrooms, such as chanterelles, algae, crustaceans, and even some species of birds and fish.
E161g Canthaxanthin occurs as a dark, crystalline powder.

E161g Canthaxanthin consists predominantly of trans-ß-carotene-4,4′-dione together with minor amounts of other isomers.
E161g Canthaxanthin is a carotenone that consists of beta,beta-carotene bearing two oxo substituents at positions 4 and 4'.
E161g Canthaxanthin has a role as a biological pigment, a fungal metabolite, an Escherichia coli metabolite and a food colouring.

E161g Canthaxanthin derives from a hydride of a beta-carotene.
E161g Canthaxanthin has been reported in Planktothrix rubescens, Planktothrix agardhii, and other organisms with data available.
E161g Canthaxanthin is a trans-carotenoid pigment widely distributed in nature.

Oral ingestion of E161g Canthaxanthin causes canthaxanthin retinopathy.
E161g Canthaxanthin (E 161g) is a red-orange carotenoid that belongs to the xanthophyll group.
This naturally occurring pigment, E161g Canthaxanthin, is present in bacteria, algae and some fungi.

E161g Canthaxanthin is a natural food colorant belonging to the group of carotenoids that give color to many fruits and vegetables, from yellow to red.
E161g Canthaxanthin is mainly extracted from marine algae, but is also found in egg yolks, some species of fish and shellfish.
E161g Canthaxanthin is valued not only for its coloring properties, but also for its potential health benefits, including antioxidant activity and supporting vision health.

E161g Canthaxanthin (pronounced /ˌkænθəˈzænθɪn/) is a carotenoid pigment widely distributed in nature.
Carotenoids belong to a larger class of phytochemicals known as terpenoids.
The chemical formula of E161g Canthaxanthin is C40H52O2.

E161g Canthaxanthin is a food additive used for farmed salmon raised in environments where astaxanthin sources are not available.
E161g Canthaxanthin gives salmon a pink color similar to pink/red species of wild salmon, while at the same time acting as an antibiotic.
E161g Canthaxanthin is not found in wild Atlantic Salmon, but is a minor carotenoid in Pacific Salmon.

The analysis of E161g Canthaxanthin content in salmon is a scientifically-accepted method to determine the origin of salmons
E161g Canthaxanthin is a chemical compound, an ingredient included in the European food additives list as a colorant.
E161g Canthaxanthin's chemical name is canthaxanthin , a diketocarotenoid also known as β,β-carotene-4,4′-dione.

E161g Canthaxanthin, which can be easily found in algae, flamingos, mushrooms, and crustaceans, has a characteristic red-orange color and is the basis for the production of a commercially important ketocarotenoid, astaxanthin.
E161g Canthaxanthin (E 161g) is an orange-red carotenoid with multiple biological activities such as antioxidant and anti-tumor activities.

E161g Canthaxanthin is an intermediate product obtained during the metabolism of β-carotene to astaxanthin.
E161g Canthaxanthin can exert beneficial biological activities in animals, mainly related to its antioxidant and scavenging abilities, thereby preventing skin aging and some other diseases, promoting tissue regeneration and enhancing the immune system.
E161g Canthaxanthin can inhibit liver and heart aging and fibrosis.

E161g Canthaxanthin is a natural carotenoid that imparts a bright orange to red color, ideal for achieving vivid hues to enhance the visual appeal of food products.
E161g Canthaxanthin is a food additive in the category of natural colorants.
E161g Canthaxanthin is present in a lot of plants and in the feathers of some birds.

For commercial use, E161g Canthaxanthin is obtained from catharelles (mushrooms) or flamingo feathers.
Synthetically E161g Canthaxanthin is obtained from carotene.
E161g Canthaxanthin is easily soluble in water, it has an orange color, and it is used in “Strasbourg sausages” in the quantity of 15 mg/kg.

E161g Canthaxanthin is also used in the food of farmed salmons and trouts and of laying hens (to obtain a more intense colored yolk).
E161g Canthaxanthin is a red-orange carotenoid with various biological activities, such as antioxidant, antitumor properties.
E161g Canthaxanthin belongs to the class of organic compounds known as xanthophylls.

These are carotenoids containing an oxygenated carotene backbone.
Carotenes are characterized by the presence of two end-groups (mostly cyclohexene rings, but also cyclopentene rings or acyclic groups) linked by a long branched alkyl chain.
Carotenes belong to a subgroup of the carotenoids family.
Xanthophylls arise by oxygenation of the carotene backbone.

USES and APPLICATIONS of E161g CANTHAXANTHIN:
E161g Canthaxanthin is primarily used as a feed additive for animals.
E161g Canthaxanthin can lead to a more intensely-coloured egg yolk and flesh from poultry, and a more reddish colour for salmon.
E161g Canthaxanthin can also be used as a colour additive (E number 161g) in foods.

Nevertheless, E161g Canthaxanthin's use for such purpose is less common than as feeding stuffs for animals.
E161g Canthaxanthin is approved to use as food additives and cosmetics colorant in EU.
In US, E161g Canthaxanthin is exempt from certification and permanently listed as color additives for food and drugs use.

E161g Canthaxanthin has several important applications.
In the food industry, E161g Canthaxanthin is used as a colorant in beverages, confectionery, and processed foods where permitted.
In animal feed, E161g Canthaxanthin is widely used to enhance the pigmentation of egg yolks, poultry skin, and fish flesh (e.g., salmon and trout).

In pharmaceuticals and supplements, E161g Canthaxanthin has been used as an antioxidant compound.
In cosmetics, E161g Canthaxanthin has been used in tanning products (though this use is restricted in many regions).
E161g Canthaxanthin produces orange to red coloration and is widely used as a food and feed colorant, particularly for enhancing the color of poultry skin, egg yolks, and fish such as salmon.

Unlike β-carotene, E161g Canthaxanthin does not have significant provitamin A activity, but it exhibits antioxidant properties.
E161g Canthaxanthin is a reddish-orange color primarily used to color the meat of poultry, salmon, and trout and the yolks of eggs indirectly through animal feeds.
E161g Canthaxanthin can also be used directly for coloring food such as tomato products, fruit drinks, sausage products and baked goods as well as pharmaceuticals.

E161g Canthaxanthin is notable for its unique properties and applications.
E161g Canthaxanthin is widely used in the food industry to impart vibrant hues to a variety of products.
E161g Canthaxanthin is used as an oral suntanning agent and as a food and drug coloring agent.

E161g Canthaxanthin is used in farm-raised trout.
E161g Canthaxanthin is used in combination with astaxanthin for some salmon feeds.
E161g Canthaxanthin is used in the food industry as a colorant to impart rich yellow and orange hues to products such as beverages, candy, bakery products and processed meats.
Due to its health properties, E161g Canthaxanthin is also used in the production of dietary supplements, especially those designed to improve vision health and protect the skin.

WHAT IS E161g CANTHAXANTHIN FOR AND WHERE IS IT USED?
Medicine
E161g Canthaxanthin, a tetraterpene pigment, has antioxidant and skin regeneration properties and can be considered an intermediate product of vitamin A with the ability to strengthen the immune system.
Commercially, E161g Canthaxanthin would be an interesting product, but its use is limited by its poor solubility due to its lipophilic nature and instability.

Diet
E161g Canthaxanthin is used as a food coloring, an ingredient included in the list of European food additives as E161g.

ALTERNATIVE PARENTS of E161g CANTHAXANTHIN:
*Cyclohexenones
*Organic oxides
*Hydrocarbon derivatives

SUBSTITUENTS of E161g CANTHAXANTHIN:
*Xanthophyll
*Cyclohexenone
*Cyclic ketone
*Ketone
*Organic oxygen compound
*Organic oxide
*Hydrocarbon derivative
*Organooxygen compound
*Carbonyl group
*Aliphatic homomonocyclic compound

BENEFITS of E161g CANTHAXANTHIN:
E161g Canthaxanthin provides several advantages:
*Strong orange-red coloration
*High effectiveness in lipid systems
*Antioxidant properties
*Enhances visual quality of food and animal products
*Stable when properly formulated (e.g., encapsulated)

KEY FACTS ABOUT E161g CANTHAXANTHIN:
Function:
E161g Canthaxanthin is used as a colorant to add orange/red hues to food (e.g., sausages, processed cheese) and to enrich the color of animal products (salmon, trout, egg yolks) by adding it to their feed.
ADI:
The Acceptable Daily Intake (ADI) is set at 0–0.03 mg/kg body weight.
Dietary Restrictions:
Food-Info.net indicates E161g Canthaxanthin can be consumed by all religious groups, vegans, and vegetarians, as it is generally synthetic.

PHYSICAL AND CHEMICAL PROPERTIES of E161g CANTHAXANTHIN:
E161g Canthaxanthin appears as a red to orange crystalline powder.
E161g Canthaxanthin is odorless and practically tasteless.
E161g Canthaxanthin is insoluble in water but soluble in organic solvents such as oils, fats, chloroform, and hexane.

For food use, E161g Canthaxanthin is typically formulated in oil suspensions or beadlets.
E161g Canthaxanthin has a melting point of approximately 210–215°C, with decomposition at higher temperatures.
Chemically, E161g Canthaxanthin is a highly conjugated polyene compound with ketone functional groups.

The extended conjugated double-bond system is responsible for E161g Canthaxanthin's strong coloration and antioxidant activity.
E161g Canthaxanthin is sensitive to light, heat, and oxygen, which can lead to degradation and loss of color.
E161g Canthaxanthin is non-polar and exhibits no ionic character.

CHARACTERISTICS of E161g CANTHAXANTHIN:
E161g Canthaxanthin is characterized by:
*Orange to red coloration
*Lipophilic (fat-soluble) nature
*Conjugated polyene structure
*Presence of keto functional groups
*Antioxidant properties
*Sensitivity to environmental factors (light, oxygen, heat)
*Good stability in lipid-based systems

E161g CANTHAXANTHIN AND ITS FUNCTIONS IN FOODS
In the food industry, E161g Canthaxanthin acts as a colorant, adding an attractive appearance to food products.
Thanks to its antioxidant properties, E161g Canthaxanthin also contributes to the nutritional and health value of products.
In dietary supplements, E161g Canthaxanthin is used to support vision health, protect against macular degeneration and improve overall health, making it a valuable ingredient for those concerned with a healthy lifestyle.

E161g Canthaxanthin is a food additive classified as halal.
E161g Canthaxanthin is a red-orange pigment.

E161g Canthaxanthin can be produced synthetically or derived from natural sources like certain mushrooms, algae, or crustaceans (eg, shrimp shells).
Due to the potential animal source (crustaceans), E161g Canthaxanthin's status is doubtful (Mushbooh).
E161g Canthaxanthin is used in broiler chicken feed to enhance the yellow colour of chicken skin.

BIOSYNTHESIS of E161g CANTHAXANTHIN:
Due to the commercial value of carotenoids, their biosynthesis has been studied extensively in both natural producers, and non-natural (heterologous) systems such as the bacteria Escherichia coli and yeast Saccharomyces cerevisiae.
E161g Canthaxanthin biosynthesis proceeds from beta-carotene via the action of a single protein, known as a beta-carotene ketolase, that is able to add a carbonyl group to carbon 4 and 4' of the beta carotene molecule.

Although functionally identical, several distinct beta-carotene ketolase proteins are known.
That is to say, they differ from an evolutionary perspective in their primary amino acid/protein sequence.
They are different proteins that complete the same function.

Thus, bacterial (CrtW) and micro-algal beta-carotene ketolase proteins such as BKT isolated from Haematococcus pluvialis are known.
Due to the nature of E161g Canthaxanthin, relative to astaxanthin (a carotenoid of significant commercial value) these beta-carotene ketolase proteins have been studied extensively.
An E. coli based production system has been developed, that achieved E161g Canthaxanthin production at 170 mg/L in lab scale fermentation.

PROPERTIES of E161g CANTHAXANTHIN:
E161g Canthaxanthin is a powerful antioxidant that helps neutralize free radicals, reducing the risk of cellular damage and oxidative stress-related diseases.
E161g Canthaxanthin's potential health benefits include improved visual function and protection of the skin from harmful UV rays.
E161g Canthaxanthin may also support a healthy immune system and contribute to overall health.

PHYSICAL and CHEMICAL PROPERTIES of E161g CANTHAXANTHIN:
CAS Number: 514-78-3
EC Number: 208-187-2
Molecular Formula: C₄₀H₅₂O₂
Molecular Weight: 564.84 g/mol
Appearance: Red to orange crystalline powder
Color: Orange-red
Odor: Odorless
Taste: Tasteless

Physical State: Solid
Solubility in Water: Insoluble
Solubility in Organic Solvents: Soluble in oils, fats, and non-polar solvents
Molecular Nature: Lipophilic carotenoid (keto-carotenoid)
Chemical Structure: Conjugated polyene chain with ketone groups
Polarity: Non-polar
Ionic Character: Non-ionic
Melting Point: ~210–215°C

Boiling Point: Not defined (decomposes before boiling)
Thermal Stability: Moderate; degrades at high temperatures
Light Stability: Sensitive; photodegradation occurs
Oxidation Stability: Sensitive to oxygen
Reactivity: Reactive due to conjugated double bonds
Volatility: Non-volatile
Hygroscopicity: Low

Color Properties: Strong absorption in visible region (high tinting strength)
Antioxidant Activity: Present (free radical scavenging ability)
Chemical formula: C40H52O2
Molar mass: 564.82 g/mol
Appearance: Violet crystals
Melting point: 211 to 212 °C (412 to 414 °F; 484 to 485 K) (decomposition)
Molecular Weight: 564.8 g/mol
XLogP3-AA: 11.4

Hydrogen Bond Donor Count: 0
Hydrogen Bond Acceptor Count: 2
Rotatable Bond Count: 10
Exact Mass: 564.396730897 Da
Monoisotopic Mass: 564.396730897 Da
Topological Polar Surface Area: 34.1 Å²
Heavy Atom Count: 42
Formal Charge: 0

Complexity: 1270
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 9
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes

ECHA EINECS - REACH Pre-Reg: 208-187-2
FDA UNII: 4C3C6403MU
Nikkaji Web: J6.290A
Beilstein Number: 1898520
MDL: MFCD00016364
XlogP3-AA: 11.40 (est)
Molecular Weight: 564.85284000
Formula: C40 H52 O2

Appearance: deep violet crystalline powder (est)
Assay: 96.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 717.00 °C. @ 760.00 mm Hg
Flash Point: 489.00 °F. TCC ( 253.89 °C. )
logP (o/w): 9.526 (est)
Storage: store under nitrogen.
air and light sensitive: store protected from air and light.

Soluble in: alcohol acetone water, 2.476e-010 mg/L @ 25 °C (est)
Insoluble in: water vegetable oils
Chemical Formula: C40H52O2
IUPAC name: 2,4,4-trimethyl-3-[(1Z,3Z,5E,7E,9Z,11E,13E,15Z,17E)-3,7,12,16-tetramethyl-18-(2,6,6-trimethyl-3-oxocyclohex-1-en-1-yl)octadeca-1,3,5,7,9,11,13,15,17-nonaen-1-yl]cyclohex-2-en-1-one
InChI Identifier: InChI=1S/C40H52O2/c1-29(17-13-19-31(3)21-23-35-33(5)37(41)25-27-39(35,7)8)15-11-12-16-30(2)18-14-20-32(4)22-24-36-34(6)38(42)26-28-40(36,9)10/h11-24H,25-28H2,1-10H3/b12-11-,17-13+,18-14+,23-21-,24-22+,29-15+,30-16+,31-19-,32-20-
InChI Key: FDSDTBUPSURDBL-MFMWEGPCSA-N
Isomeric SMILES: C/C(/C=C/C=C(/C)C=CC1=C(C)C(=O)CCC1(C)C)=CC=C/C=C(C)/C=C/C=C(/C)C=C/C1=C(C)C(=O)CCC1(C)C

Average Molecular Weight: 564.8397
Monoisotopic Molecular Weight: 564.396730908
Empirical Formula (Hill Notation): C40H52O2
CAS Number: 514-78-3
Molecular Weight: 564.84
NACRES: NA.24
E Number: E161g
PubChem Substance ID: 329754427

UNSPSC Code: 85151701
EC Number: 208-187-2
MDL number: MFCD00016364
Beilstein/REAXYS Number: 1898520
Physical state: powder
Color: dark violet
Odor: No data available
Melting point/freezing point: No data available

Initial boiling point and boiling range: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: No data available
Autoignition temperature: No data available
Decomposition temperature: No data available
pH: No data available
Viscosity Viscosity, kinematic: No data available
Viscosity, dynamic: No data available

Water solubility: No data available
Partition coefficient:n-octanol/water: No data available
Vapor pressure: No data available
Density: No data available
Relative density: No data available
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: No data available
Other safety information: No data available

FIRST AID MEASURES of E161g CANTHAXANTHIN:
-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 E161g CANTHAXANTHIN:
-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 E161g CANTHAXANTHIN:
-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 E161g CANTHAXANTHIN:
-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 E161g CANTHAXANTHIN:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of E161g CANTHAXANTHIN:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available