Ethyl Ester of β-apo-8'-Carotenoic Acid
The short version
An orange-yellow carotenoid ester — the heat-stable cousin of E160e for retorted 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
A natural-identical carotenoid synthesized from intermediates of the β-carotene route. The ethyl-ester modification of β-apo-8'-carotenoic acid (E160e) provides better solubility in fats and oils and improved heat stability.
How it's used
Used in retort soups, canned vegetables, dressings, and supplements where the warmer orange-yellow palette and better heat stability than annatto or paprika are needed. Provides a similar shade to E160e but with longer survival in aggressive processing.
Safety profile
ADI of 0–5 mg/kg body weight (combined with E160e). Considered safe at typical use levels. Hydrolyzed in digestion to the parent carotenoic acid plus ethanol — both metabolized normally.
Physical & chemical properties
Red-violet to brown-red crystalline powder or oily dispersion. Soluble in fats and oils; insoluble in water. Sensitive to light and oxygen.
Regulation worldwide
Permitted in the EU and most jurisdictions. EU re-evaluation tightened the ADI in 2012.
Educational information only. Not medical or dietary advice.