Allervibe
E101
Riboflavin
Vitamin B2, a yellow-orange vitamin that is also used as a food colour.
i Additive Details
| Is E101 Riboflavin safe?
Riboflavin is an essential nutrient with very low toxicity; the body excretes what it does not need, which can turn urine bright yellow — a harmless effect. EFSA's 2013 re-evaluation found no safety concern at the reported use levels.
| Uses
Colours desserts, ice cream, confectionery, breakfast cereals, sauces, processed cheese, soft drinks and vitamin-enriched dairy products yellow to orange. The same substance is used to fortify foods with vitamin B2. Two forms are permitted: riboflavin and the more water-soluble riboflavin-5'-phosphate.
| Interactions
As the precursor of the coenzymes FMN and FAD, it takes part in energy metabolism throughout the body. It breaks down quickly in light, which is why milk sold in clear bottles loses riboflavin and why riboflavin-coloured drinks are usually packed in opaque or tinted containers.
| Origin
Produced commercially by fermentation with micro-organisms such as Ashbya gossypii, Bacillus subtilis or Candida famata — some of these strains are genetically modified — or by chemical synthesis. It occurs naturally in milk, eggs, liver, almonds and leafy greens.
| Daily Intake
JECFA set an ADI of 0–0.5 mg per kg of body weight. EFSA concluded in 2013 that use as a colour at the reported levels is not of concern.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E170 Calcium carbonate A white mineral used as a colour, acidity regulator, anti-caking agent and calcium source in food.
- E100 Curcumin The yellow pigment extracted from turmeric root, used to colour food.
- E162 Beetroot red A red-violet pigment (betanin) obtained from red beetroot.
- E163 Anthocyanins Water-soluble red, purple and blue plant pigments used as a food colour.
- E141 Copper complexes of chlorophylls and chlorophyllins A green colour made by replacing the magnesium at the centre of plant chlorophyll with copper.
- E150a Plain caramel The Class I caramel colour, made by heating sugars without ammonia or sulphite reagents.
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