Processed

Beta-Carotene

Beta-carotene is an orange carotenoid pigment found in carrots, palm oil, and algae, produced for food as crystalline material, suspensions in oil, and water-dispersible beadlets. It colours margarine, cheese analogues, beverages, and baked goods a warm yellow-orange and acts as a provitamin A source where fortification is intended. Colour is fat-soluble and sensitive to oxidation—formulators use antioxidants and opaque packaging. Dose carefully: too much turns products neon carrot-orange and can tint soft tissues with chronic extreme intake. Nature-identical synthetic and natural extracts both exist; label claims depend on source. Flavour contribution is negligible at colouring levels.

Also known as: E160a, Carotenes (E160a), Beta-carotene, β-Carotene, Beta-karoten

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Quantity

Unit

g Kg ml Liters whole pack

Note

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Form

Source

Characteristics

Preparations

CrystalEmulsionOil SuspensionPowder BlendWater Dispersible Beadlet

Traits

BrightCarotenoidFat SolubleFunctional Group: ColouringLight SensitiveLow FlavourOxidation SensitiveProvitamin AVitamin A PrecursorWarm OrangeYellow-Orange Tint

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 0

Amount per 100 g

Total Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Cholesterol 0 mg
Sodium 1 mg
Salt 0 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 0 g
Water 0.2 g

Detailed nutrients

Water 0.2 g
Vitamins 50000000 mg
- Vitamin A 50000000 µg
  - Carotenoids 100000000 µg
Minerals 1 mg
- Major Minerals 1 mg
  - Sodium 1 mg

Vitamins

vitamin-a: 50000000 ·

Minerals

Sodium: 1 ·

Nature-identical or fermented β-carotene used as a colour and provitamin A fortificant. The crystal is a carotenoid, not a sugar. Per 100 g carotenoids ≈ 100000000 µg; vitamin A activity as RAE for supplemental β-carotene is 1 µg RAE per 2 µg, so vitamin-a is recorded as that conversion. Macros are 0.

In the kitchen

Culinary partners and combinations that usually underperform with Beta-Carotene.

Pairs well with

Classic and complementary matches

ButterColouring fats
CheeseDairy colour
Cream
Milk
Olive
Yoghurt

Usually avoid with

Often clash in flavour or tradition

History

1831DE

Heinrich Wackenroder isolated carotene from carrot roots.

1930

Structure elucidation and early commercial carotene concentrates supported vitamin A research.

1950CH

Industrial synthesis made nature-identical beta-carotene available for margarine colouring.

1990

Algal and palm-derived natural beta-carotene expanded clean-label colour options.