Riboflavin is a vitamin and a natural yellow food stuff. Known as vitamin B2, it is present in many commonly consumed foods such as almonds, milk and eggs.
As a vitamin it can fortify grains, baby foods and yogurt. Food authorities in the U.S. and Europe also approve its use for colouring. Applications include soups, sauces, and pasta.
Suppliers produce riboflavin through microbial fermentation. In its purified form, riboflavin is a crystalline powder.
Its base form has low solubility in water. The monosodium salt, Riboflavin 5′-phosphate, is the most common riboflavin form in the food industry due to its increased water solubility. Riboflavin is relatively stable in heat but degrades in light.