Canthaxanthin, food grade

Catalog	DS514783
CAS	514-78-3
Structure
Synonyms	Orobronze; Carophyll Red; Beta,Beta-Carotene-4,4'-Dione
IUPAC Name	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
Molecular Weight	564.8
Molecular Formula	C40H52O2
InChI	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-DKLMTRRASA-N
Melting Point	217-218 °C
Density	1.003±0.06 g/cm3 (predicted)
Solubility	Slightly soluble in chloroform
Appearance	Purple to reddish purple granular fine powder
Shelf Life	24 months
Storage	Store in a cool, dry, ventilated place, sealed away from light.
EC Number	208-187-2
Isomeric SMILES	CC1=C(C(CCC1=O)(C)C)/C=C/C(=C/C=C/C(=C/C=C/C=C(/C=C/C=C(/C=C/C2=C(C(=O)CCC2(C)C)C)\C)\C)/C)/C
Packaging	20 kg
Specification	Beadlet 5%, 10% CWS

Custom Q&A

What is canthaxanthin and what are its common uses in food products?

Canthaxanthin is a naturally occurring carotenoid commonly used as a color additive in various food products. It gives a reddish-orange hue and is often used in foods like salmon, trout, poultry, and egg yolks to enhance their color. It is sometimes used in the food industry to mimic the color that results from natural processes.

What is the safety profile of canthaxanthin when used as a food additive?

While canthaxanthin is generally recognized as safe (GRAS) for food use within specified limits, excessive consumption can lead to health concerns. High doses have been associated with canthaxanthin retinopathy-a condition where yellow deposits form in the eye's retina. Therefore, regulations set limits on the amount that can be used in food products to avoid potential side effects.

How does canthaxanthin function in the body upon consumption, especially considering its antioxidant properties?

Canthaxanthin, like other carotenoids, has antioxidant properties, allowing it to scavenge free radicals and potentially reduce oxidative stress in the body. However, its exact health benefits when consumed in food quantities are not fully established. Unlike some carotenoids, such as beta-carotene, canthaxanthin is not a precursor to vitamin A.

What are the differences between canthaxanthin and other carotenoids used in food coloring?

Compared to other carotenoids like beta-carotene and lycopene, canthaxanthin provides a different color hue that is more reddish-orange. While all carotenoids have some antioxidant capacity, their effectiveness can vary. Canthaxanthin does not convert to vitamin A in the body, unlike beta-carotene. This difference can influence its application in both food and health supplements.

Are there any regulatory concerns or considerations for using canthaxanthin in food?

Regulatory bodies such as the FDA in the United States and EFSA in Europe have established guidelines for the maximum allowable concentrations of canthaxanthin in foods, primarily due to concerns over potential adverse effects on eye health. Continuous monitoring and evaluation are performed to ensure that its use in the food industry remains safe for consumers.

Our products and services are for research use only and cannot be used for any clinical purposes.

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