Riboflavin color

Riboflavin occurs as a yellow to orange-yellow, crystalline powder. Riboflavin from Bacillus Subtilis is prepared by submerged fermentation by Bacillus subtillis genetically modified for riboflavin overproduction. Riboflavin-5'-Phosphate occurs as a fine, orange-yellow, crystalline powder.

Riboflavin can be used to color convenient foods, soft drinks, cheese and cheese products, dairy products, bakery goods, fish products, canned fruits and vegetables, confectionery, desert powder, sherbets, jams and jellies, soups, mayonnaise and salad dressing, fats and oils, mustard and flavorings.

Riboflavin is a water soluble vitamin produced by plants and many micro-organisms. Humans cannot produce riboflavin even though it is essential to life. Insufficient riboflavin (called Ariboflavinosis) can result in loss of hair, inflammation of the skin, vision deterioration, and growth failure.

Industrially, it can be produced by a variety of bio-technologies using fungus or bacteria. Some types of bacteria (Bacillus subtilis) have actually been genetically modified to increase their riboflavin production.1


Riboflavin can be difficult to incorporate into most foods due to poor solubility and because it degrades quickly when exposed to sunlight.

When used to fortify foods, typical products include cereals, sauces, vitamin supplements, soups.

As a food colouring, it is commonly found in candy.
Riboflavin – Vitamin B2.

Substance obtained from the extraction of vitamin B2 from plant sources.

In cooking, it is used for its yellow colouring power in preparations such as sauces, ice cream, milkshakes, bakery products and others, without adding any flavour.

It can also be used to achieve yellow-green fluorescence in cocktails, icings or other products.

0,01-0,1 gr./ kg.