Beta‑Carotene
Colorants
Vitamins
Antioxidants
7235-40-7
C₄₀H₅₆
$17.82 ~ $26.73
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Beta‑Carotene?
Beta-Carotene is a naturally occurring orange-yellow pigment and Pro-vitamin A carotenoid widely utilized as a food coloring agent and a nutritional supplement source for Vitamin A.
How is Beta‑Carotene made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Media Preparation & Sterilization | Prepare a nutrient-rich medium (containing vegetable oils, corn starch, soy meal) in a fermenter. Sterilize the medium using high-temperature steam. | Control Point: Sterilization temperature (e.g., >121°C) and duration, pH level of the medium. Note: A completely sterile environment is critical to prevent contamination by other microorganisms which would reduce yield. |
| 2 | Fermentation | Cool the sterile medium and inoculate with a starter culture of the fungus Blakeslea trispora. Allow fermentation to proceed for several days. | Control Point: Fermentation temperature (25-28°C), pH, aeration rate, and agitation speed. Note: These parameters are tightly controlled to maximize the yield and concentration of beta-carotene within the fungal biomass. |
| 3 | Biomass Harvesting | After fermentation, separate the mycelial biomass (which contains the beta-carotene) from the liquid fermentation broth. | Control Point: Centrifugation speed or filtration efficiency. Note: The goal is to collect the maximum amount of biomass with minimal loss. The broth is typically treated as wastewater. |
| 4 | Extraction | Mix the harvested biomass with a food-grade solvent (e.g., ethyl acetate) to extract the beta-carotene from the fungal cells. | Control Point: Solvent-to-biomass ratio, extraction temperature, and time. Note: Efficient extraction is key to a high final yield. The solvent must be approved for food applications. |
| 5 | Purification & Crystallization | Filter the solvent extract to remove cell debris. Concentrate the extract and cool it under controlled conditions to precipitate beta-carotene as pure crystals. | Control Point: Purity of the extract, crystallization temperature, cooling rate. Note: This step removes impurities and isolates the beta-carotene. The target purity is often greater than 96%. Crystals are washed and filtered. |
| 6 | Drying & Formulation | The purified beta-carotene crystals are dried. They are then milled and formulated into a stable, usable form, such as beadlets or powders, by mixing with carriers like starch or gelatin. | Control Point: Final moisture content, particle size, product form uniformity. Note: Beta-carotene is highly sensitive to light, heat, and oxygen. Formulation provides stability and improves handling characteristics for final applications. |
| 7 | Quality Control & Packaging | The final product is tested for purity, concentration, color, and microbiological safety. It is then weighed and sealed in airtight, light-proof packaging. | Control Point: Assay for beta-carotene content, heavy metal analysis, microbial counts. Note: Packaging, often flushed with nitrogen, is essential to protect the product from degradation and ensure its shelf life. |
Technical Specifications
| CAS Number | 7235-40-7 |
| Chemical Formula | C₄₀H₅₆ |
| Solubility | Fat‑soluble; insoluble in water |
| Storage Conditions | Store cool (<25 °C), away from light/oxygen; inert gas blanket recommended |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Used as color (orange/yellow) in beverages
margarine
dairy
confectionery
nutritional supplement
provitamin A source
Mechanism of action:
| Parameter | Beta‑Carotene |
|---|---|
| Functional Category | Colorant (Carotenoid); Nutrient (Pro-vitamin A); Antioxidant |
| Key Ingredients | Beta-Carotene (C40H56) |
| Mechanism of Action | Possesses a highly conjugated polyene structure that absorbs blue-violet light, imparting a yellow to orange-red hue. In vivo, it is enzymatically cleaved to form retinal (Vitamin A). As a lipophilic antioxidant, it quenches singlet oxygen and scavenges free radicals, interrupting lipid peroxidation chain reactions. |
| Application Effect in Product | Imparts a consistent yellow to orange color in margarines, cheeses, beverages, and baked goods; provides Vitamin A nutritional fortification; inhibits lipid oxidation, delaying rancidity and preserving flavor in fat-based products; improves visual appeal and consumer acceptance. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Beta-Carotene | Pro-vitamin A Carotenoid, Antioxidant | Converts to Vitamin A in the body; gives plants orange/yellow color. | Dual-function as an antioxidant and a safe precursor to Vitamin A, reducing toxicity risk. | Conversion to Vitamin A can be inefficient; high-dose supplements may pose risks for smokers. | General immune support, skin health, and maintaining vision without risking Vitamin A toxicity. | You need a safe, long-term source of Vitamin A and general antioxidant benefits. |
| Lycopene | Carotenoid, Antioxidant | Potent antioxidant; gives tomatoes and watermelon their red color; does not convert to Vitamin A. | Very strong antioxidant capacity; specific research supporting prostate and cardiovascular health. | Does not provide any Vitamin A benefits. | Targeted antioxidant support, especially for prostate health and protecting skin from sun damage. | Your goal is powerful antioxidant protection for specific organs, and you do not need Vitamin A. |
| Lutein & Zeaxanthin | Carotenoid, Antioxidant | Concentrated in the macula of the eye; filter harmful blue light. | Specifically targets and protects eye tissues, a benefit not offered by other carotenoids. | Benefits are highly specific to eye health; not a source of Vitamin A. | Protecting against age-related macular degeneration (AMD) and reducing digital eye strain. | Your primary concern is protecting vision and long-term macular health. |
| Astaxanthin | Keto-carotenoid, Antioxidant | Extremely potent antioxidant sourced from microalgae; unique molecular structure. | One of the most powerful antioxidants; strong anti-inflammatory effects; crosses blood-brain barrier. | Does not convert to Vitamin A; typically more expensive. | Reducing inflammation, improving exercise recovery, joint support, and skin health. | You want maximum antioxidant and anti-inflammatory power for systemic benefits. |
| Vitamin A (Pre-formed) | Fat-soluble Vitamin (Retinoid) | Biologically active form (e.g., Retinyl Palmitate); sourced from animal products. | Directly corrects Vitamin A deficiency without needing conversion; highly effective and fast-acting. | High risk of toxicity (hypervitaminosis A) at high doses; lacks the broad antioxidant profile of carotenoids. | Treating a clinically diagnosed Vitamin A deficiency and related symptoms like night blindness. | You have a confirmed deficiency that requires direct, rapid correction under medical guidance. |
Technical Documents
Available Documentation
COA, Spec Sheet, SDS available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications