violaxanthin
Basic Information
| Field | Content |
|---|---|
| Chinese name | violaxanthin |
| English name | violaxanthin |
| INS/E number | INS 161e |
| Functional class | Colour |
| Year adopted | 1976 |
| Approved by | Australia/New Zealand (FSANZ) |
What is it?
Violaxanthin is a natural yellow carotenoid (xanthophyll) present in pansies and violets. As a colourant it provides a yellow hue.
Source
Natural：三色堇、紫罗兰等植物花
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 161e)
- Codex GSFA (INS 161e)
In a nutshell
Violaxanthin is a natural yellow carotenoid colour, safe within its recommended ADI.
Consumer Advice
Violaxanthin is a natural yellow carotenoid present in pansy flowers and many plants, where it participates in photosynthesis. It is occasionally used as a food colorant, contains no animal ingredients, and is suitable for vegan, halal and kosher diets. It is considered safe and is not a common allergen.
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.