Carotenoids
DDW > Sources > Carotenoids
Choose a Carotenoid:
- Annatto / Bixin / Norbixin
- Beta-carotene (natural)
- Lycopene (natural)
- Carrot Oil
- Lutein
- Paprika oleoresin / Capsanthin / Capsorubin
- Saffron
Carotenoids are the compounds responsible for yellow, orange and red colors in many fruit, vegetable and algal sources. Within each source, carotenoids vary in concentration, proportions and chemical structure, all of which influence how it can be used in a food product . Food coloring carotenoids include annatto, beta-carotene, paprika, lycopene, lutein, carrot oil and saffron. Each contains different types and ratios of carotenoids.
“All of these are carotenoids,” says colorMaker’s Stephen Lauro. “All are from the same family of molecules.”
Stability of Carotenoids
Carotenoids generally have good heat stability. Carotenoids can handle high temperature and high pressure extrusion processing. Carotenoids work best in pH above 3.5 and have good pH stability in high pH. However, carotenoids can be degraded by light, low pH, oxygen and enzymes. DDW’s application team has options available to help overcome these challenges. This is especially important to remember for manufacturers of beverage concentrates with lower pH levels.
Solubility of Carotenoids
Most carotenoids as initially extracted from their plant source are oil soluble. Here are some examples of carotenoid solubilities:
Annatto
Lycopene
Paprika
Saffron
Oil or Water Soluble
always Oil Soluble, but can be emulsified to disperse in water
always Oil Soluble, but can be emulsified to disperse in water
Water Soluble
Carotenoids Chemical Structure
All carotenoids demonstrate a basic structure which consists of a hydrocarbon chain of varying length and varying types of end groups. The light absorption of the conjugated carbon chain and its variations produce the color. The long chain also leads to color degradation due to oxidation and light. Carotenoids benefit from processing techniques that combat oxidation such as antioxidants and specialized packaging.
Figure 1: beta-carotene
Figure 2: Lycopene
Figure 3: Trans-bixin
