Canthaxanthin (E161g)

Purpose and Function

Purpose and Function

Canthaxanthin (E161g) is a naturally occurring orange-red pigment from the xanthophyll group of carotenoids. It is found in nature in sources such as mushrooms, crustaceans, and certain fish like trout and salmon. In the food industry, it is used as a colorant to provide orange to red hues. Common applications include:

• Meat products: Used in poultry feed to enhance the color of chicken skin and egg yolks.
• Fish products: Applied in the aquaculture industry to give salmon and trout their characteristic pinkish-orange color.
• Confectionery: Used in candies and gummies to impart a bright orange-red color.
• Beverages: Found in fruit juices and flavored drinks to add a natural reddish-orange hue.
• Processed foods: Added to sauces, soups, and ready-to-eat meals to enhance visual appeal.

In addition to food products, canthaxanthin is also used in cosmetics and dietary supplements due to its antioxidant properties.

Potential Risks and Side Effects

Canthaxanthin (E161g) is generally considered safe when consumed within regulatory limits, but there are a few considerations:

• Excessive intake: Overconsumption of canthaxanthin, especially in supplement form, can lead to a condition called canthaxanthin retinopathy, where yellow deposits form in the retina. This condition has been observed in people who have taken very high doses of canthaxanthin supplements over an extended period.
• Carotenodermia: Like other carotenoids, excessive intake of canthaxanthin may lead to carotenodermia, a harmless condition in which the skin turns orange. This effect is temporary and resolves when intake is reduced.
• Regulatory approvals: It is approved for use in food products by regulatory agencies such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA), with limits set to ensure safe consumption.

Despite these potential risks, this additive is considered safe when used in food products in regulated amounts.