Comparing E160 - Carotenoids vs E160AIV - Algal carotenes

What foods have carotenoids?

Brightly colored fruits and vegetables—carrots, sweet potatoes, pumpkin, tomatoes, red/orange peppers, spinach, kale, corn, mangoes, apricots—naturally contain carotenoids; egg yolks and dairy have smaller amounts.

What is the ul for carotenoids?

No tolerable upper intake level is set for total carotenoids from foods; specific E160 colorants have ADIs (e.g., lycopene E160d: 0.5 mg/kg body weight/day by EFSA), and high-dose beta-carotene supplements are not advised for smokers.

What are carotenoids in photosynthesis?

They are accessory pigments that broaden light harvesting (mainly in the blue–green range) and protect photosystems by quenching singlet oxygen and dissipating excess energy (photoprotection).

What foods are high in carotenoids?

Top sources include carrots, sweet potatoes, pumpkin, spinach, kale, collards, tomatoes and tomato products, red/orange peppers, mango, papaya, apricots, cantaloupe, and corn.

What foods contain carotenoids?

As additives (E160), carotenoids are used to color margarines/spreads, cheeses, yogurts and dairy drinks, fruit beverages, confectionery, baked goods, sauces, and some processed meats and snacks.