Comparing E161G - Canthaxanthin vs E161J - Astaxanthin
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Found in 25 products
Found in 26 products
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Search volume over time
Interest over time for 2 keywords in U.S. during the last 10 years.
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.
What is astaxanthin good for?
As a food additive (E161j), it’s mainly used to give a pink–red color to seafood and aquaculture products (e.g., salmon, trout, shrimp) and to help protect fats from oxidation.
How much astaxanthin per day?
EFSA’s acceptable daily intake is 0.2 mg per kg body weight per day for consumer exposure; where supplements are allowed, typical doses are 4–8 mg/day, following local regulations and product directions.
What does astaxanthin do?
It functions as a carotenoid colorant that imparts pink–red hues and acts as an antioxidant, helping stabilize color and lipids in foods and aquaculture products.
Is astaxanthin safe?
Yes—within established limits it’s considered safe; in the EU it isn’t authorized as a general food color but is permitted in fish feed, and EFSA set an ADI of 0.2 mg/kg body weight/day to protect consumers.
Astaxanthin para que sirve?
Como aditivo alimentario (E161j), sirve para aportar color rojo‑rosado (p. ej., en salmón, trucha y camarón) y actuar como antioxidante, especialmente en productos de acuicultura.