Canthaxanthin is known mainly as the natural pigment of the orange-yellow Chanterelle mushroom, but also occurs in various lower animals, some crustaceans, insects, fishes and birds. Besides its pigmentation properties, Canthaxanthin has various physiological functions and can be converted into vitamin A in case of deficiency.
Canthaxanthin is used for egg yolk and broiler pigmentation as the red component of the yolk color - and in foods and cosmetics requiring a more orange-red hue.
Canthaxanthin is mainly used for egg yolk and broiler pigmentation, as the red component of the yolk.
However, Canthaxanthin is also used as a colorant in food, beverage and pharmaceutical preparations where it imparts an orange-red to red color shade.
Canthaxanthin is used as a colorant in food, beverages and pharmaceutical applications where it imparts an orange-red to red color shade.
DSM’s Canthaxanthin 10% CWS/S is an animal-and-allergen-free formulation that offers ease-of-use, excellent stability and a guaranteed minimum-color intensity.