flavoxanthin
Basic Information
| Field | Content |
|---|---|
| Chinese name | flavoxanthin |
| English name | flavoxanthin |
| INS/E number | INS 161a |
| Functional class | Colour |
| Year adopted | 1976 |
| Approved by | Australia/New Zealand (FSANZ) |
What is it?
Flavoxanthin is a natural carotenoid yellow pigment present in the flowers of pansies and related plants. As a colourant it provides a yellow hue to foods.
Source
Natural：植物花(如三色堇)等含黄质黄嘌呤材料
Why is it used?
- Provides a natural yellow colour
- Meets clean-label demands
- Used to colour egg products and pasta
- Restores processing colour loss
- Offers a natural-source pigment
Common Foods
- Egg products
- Pasta and noodles
- Bakery products
- Beverages
- Confectionery
Safety
ADI (Acceptable Daily Intake)：0-5 mg/kg bw
Concerns：
- 应用较少，实际摄入有限
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》(视实际批准情况)
International：
- EU Regulation 1333/2008 Annex II (E 161a)
- Codex GSFA (INS 161a)
In a nutshell
Flavoxanthin is a natural yellow carotenoid colour, safe within recommended limits.
Consumer Advice
Flavoxanthin is a natural yellow carotenoid pigment found in yellow flowers such as buttercups and in some plants. It is of plant origin, contains no animal ingredients, and is suitable for vegan, halal and kosher diets. It is rarely used in commercial foods; it is not associated with safety concerns or common allergies.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.