β-Carotene Color

 

β-CAROTENE COLOR
Shade any pH yellow to orange
Acceptable pH Range 2.0 - 14.0
Stability

heat

light

acid

good

good

good

Forms powder, liquid
Solubility water or oil


Beta-Carotene

β-Carotene is a strongly-colored red-orange pigment abundant in plants and fruits. It is an organic compound and chemically is classified as a hydrocarbon and specifically as a terpenoid (isoprenoid), reflecting its derivation from isoprene units. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate. It is a member of the carotenes, which are tetraterpenes, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among this general class of carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. Absorption of β-carotene is enhanced if eaten with fats, as carotenes are fat soluble.

Carotene is the substance in carrots that colours them orange and is the most common form of carotene in plants. When used as a food colouring, it has the E number E160a.The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor (inactive form) to vitamin A via the action of beta-carotene 15,15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane.Being highly conjugated, it is deeply coloured, and as a hydrocarbon lacking functional groups, it is very lipophilic.

Source, Wikipedia


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