Comparing E161G - Canthaxanthin vs E161 - Xanthophylls

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Overview

E161G - Canthaxanthin

Canthaxanthin (E161g) is an orange‑red carotenoid colour used to give foods a warm, salmon‑to‑rust hue. It is fat‑soluble, stable in many recipes, and appears on labels as “canthaxanthin” or “E161g” depending on the region.

E161 - Xanthophylls

Xanthophylls (E161) are natural yellow to orange-red pigments from the carotenoid family. In food, they are used mainly as color additives, with examples including lutein, zeaxanthin, canthaxanthin, and astaxanthin. They can come from plants and algae, or be made by synthesis.

Synonyms

E161g

Canthaxanthin

E161

Xanthophylls

Functions

colour

Origins

Products

Found in 25 products

Found in 0 products

Search rank & volume

#329450 / mo🇺🇸U.S.

#314530 / mo🇺🇸U.S.

Awareness score

×2.36

over-aware

Awareness data is not available.

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

Popular questions

Canthaxanthin what is it?
Canthaxanthin (E161g) is an orange‑red carotenoid (xanthophyll) used as a food color, occurring naturally in some organisms and also produced synthetically or by microbial fermentation.
How is canthaxanthin used in food?
It’s added as a color to give orange to red hues in products like beverages, sauces, confectionery, and dairy analogues where permitted; it’s also used in fish and poultry feed to enhance flesh and yolk color.
How to make canthaxanthin?
Commercially it’s made by chemical synthesis or by fermenting selected microorganisms that biosynthesize the pigment, then purified and formulated; it isn’t practical or safe to produce at home.
How to pronounce canthaxanthin?
kan-thuh-ZAN-thin (IPA: /ˌkænθəˈzænθɪn/).
What color fool coloring is canthaxanthin in?
It imparts an orange‑red (reddish‑orange) color.