Canthaxanthin
The short version
An orange-red carotenoid — banned in tanning supplements after eye-crystal retinopathy cases. Tightly restricted in food.
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Where it comes from
Originally isolated from edible mushrooms (Cantharellus cinnabarinus) in 1950, giving the compound its name. Today produced by chemical synthesis from intermediates of the β-carotene route. Naturally present in some salmon, flamingo, and shrimp tissues — produced by their dietary algae and acquired through the food chain.
How it's used
Used in the EU only for Strasbourg-style sausages (15 mg/kg maximum), as the orange tone of salmon-fed-on-feed (animal feed permitted), and historically as a broiler-chicken skin pigmenter. Not approved for general food coloring in the EU because of the tanning-supplement history.
Safety profile
ADI of 0–0.03 mg/kg body weight (EFSA 2010, lowered) — one of the lowest carotenoid ADIs because of the retinopathy history. Long-term ingestion of 30 mg/day for tanning produced reversible retinal crystals (canthaxanthin retinopathy). At permitted food levels, exposure is far below the threshold for retinal effects.
Physical & chemical properties
Orange-red to brown-red crystalline powder. Insoluble in water; soluble in fats and oils. Light-sensitive. Stable to heat in food matrices.
Regulation worldwide
Permitted in the EU only for specific foods (Strasbourg sausage) and animal feed. Banned as a human oral tanning supplement in the EU and US.
Educational information only. Not medical or dietary advice.