Beta-apo-8'-Carotenal
The short version
A carotenoid derivative giving a deep orange-red — used in dairy desserts and processed foods.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Synthesized commercially from beta-carotene by partial oxidation, yielding a more intense orange-red shade. Naturally occurs at low levels in spinach, citrus peel, and grass.
How it's used
Used in dairy desserts, salad dressings, soft drinks, and ice cream where a richer orange-red than beta-carotene is wanted. About twice as colorant-effective as beta-carotene per weight.
Safety profile
ADI of 0.05 mg/kg body weight (EFSA 2012 re-evaluation lowered from 5 mg/kg). Considered safe at typical use levels but the lower ADI reflects reduced certainty about chronic exposure.
Physical & chemical properties
Dark red-violet crystalline solid, virtually insoluble in water, soluble in fats and oils. Sensitive to light and oxygen — encapsulation extends shelf life.
Regulation worldwide
Permitted in the EU and many other jurisdictions. Withdrawn from US food use in 2017 when the petition for continued use was not renewed.
Educational information only. Not medical or dietary advice.