Coloring Agent: Carotenoids

Carotenoids are a class of natural pigments found in plants, algae, and some bacteria. They are responsible for the yellow, orange, and red colors in many fruits and vegetables, such as carrots, tomatoes, and sweet potatoes. These compounds can be extracted from natural sources or synthesized.

Manufacturers use carotenoids as natural coloring agents to give foods a yellow, orange, or red hue. They are commonly found in baked goods, dairy products, beverages, and confectionery. Their natural origin makes them a popular choice for products marketed as having natural ingredients.

Carotenoids are generally recognized as safe (GRAS) by the FDA for use as food colorings. They are also essential nutrients, acting as antioxidants in the body. While some carotenoids, like beta-carotene, can be converted to vitamin A, excessive intake from supplements can lead to carotenemia, a harmless yellowing of the skin. Regulatory bodies like EFSA have evaluated carotenoids, and JECFA has established acceptable daily intakes for some specific carotenoids.