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Commission Regulation (EU) No 231/2012Show full title
Commission Regulation (EU) No 231/2012 of 9 March 2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council (Text with EEA relevance)
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- 2012 No. 231
- ANNEX
- E 160 a (iii)...
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Changes over time for: E 160 a (iii) BETA-CAROTENE FROM Blakeslea trispora
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There are currently no known outstanding effects for the Commission Regulation (EU) No 231/2012, E 160 a (iii) BETA-CAROTENE FROM Blakeslea trispora
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E 160 a (iii) BETA-CAROTENE FROM Blakeslea trispora U.K.
| Synonyms | CI Food Orange 5 | |
| Definition | Obtained by a fermentation process using a mixed culture of the two sexual mating types (+) and (–) of strains of the fungus Blakeslea trispora. The beta-carotene is extracted from the biomass with ethyl acetate or isobutyl acetate followed by propan-2-ol and crystallised. The crystallised product consists mainly of trans beta-carotene. Because of the natural process approximately 3 % of the product consists of mixed carotenoids, which is specific for the product. | |
| Colour Index No | 40800 | |
| Einecs | 230-636-6 | |
| Chemical name | Beta-carotene; beta, beta-carotene | |
| Chemical formula | C40H56 | |
| Molecular weight | 536,88 | |
| Assay | Not less than 96 % total colouring matters (expressed as beta-carotene) | |
| Description | Red, brownish-red or purple-violet crystals or crystalline powder (colour varies according to extraction solvent used and conditions of crystallisation) | |
| Identification | ||
|---|---|---|
| Spectrometry | Maximum in cyclohexane at 453 nm to 456 nm | |
| Purity | ||
| Solvent residues | Ethyl acetate | Not more than 0,8 %, singly or in combination |
| Ethanol | ||
| Isobutyl acetate: Not more than 1,0 % | ||
| Propan-2-ol: Not more than 0,1 % | ||
| Sulphated ash | Not more than 0,2 % | |
| Subsidiary colouring matters | Carotenoids other than beta-carotene: not more than 3,0 % of total colouring matters | |
| Lead | Not more than 2 mg/kg | |
| Microbiological criteria | ||
| Moulds | Not more than 100 colonies per gram | |
| Yeasts | Not more than 100 colonies per gram | |
| Salmonella spp. | Absent in 25 g | |
| Escherichia coli | Absent in 5 g | |
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