Carotenes

Beta-carotene and other carotenoids from plant sources or algal fermentation (e.g., Dunaliella).

Yellow-orange coloring and provitamin A source in margarine, drinks, and confectionery.

Beta-carotene is converted to vitamin A in the body. High doses may cause carotenodermia (harmless orange skin discoloration).

Smokers taking high-dose beta-carotene supplements showed increased lung cancer risk in trials; food additive levels are much lower.

Permitted in EU Annex II.

Beta-carotene and mixed carotenes are permitted U.S. food colors exempt from certification. They may be used to color foods and also serve as vitamin A precursors. The U.S. lists carotene among Part 73 exempt colors rather than under the E 160a designation used in the EU.

Category-specific limits in Annex II; also used for nutrient purposes.

0–5 mg/kg body weight per day (JECFA, as beta-carotene from all sources).