Riboflavin from Bacillus subtilis, 101 (iii), is a subclass of Riboflavins (E101 ).

Yellow to orange-yellow crystalline powder, with slight odour.

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The function(s) performed by the food additive when used in cooking.

  • Colour - Adds or restores the colour of a food

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Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!

Country Status Matched Term
United States
Matching Terms Not Found
European Union
Not Permitted
Australia and New Zealand
Not Permitted
Philippines
Matching Terms Not Found
Japan
Unknown None
Austria
Not Permitted
Belgium
Not Permitted
Bulgaria
Not Permitted
Cyprus
Not Permitted
Czech Republic
Not Permitted
Denmark
Not Permitted
Estonia
Not Permitted
Finland
Not Permitted
Germany
Not Permitted
Greece
Not Permitted
Hungary
Not Permitted
Ireland
Not Permitted
Italy
Not Permitted
Latvia
Not Permitted
Lithuania
Not Permitted
Luxembourg
Not Permitted
Malta
Not Permitted
Netherlands
Not Permitted
Poland
Not Permitted
Portugal
Not Permitted
Romania
Not Permitted
Slovakia
Not Permitted
Slovenia
Not Permitted
Spain
Not Permitted
Sweden
Not Permitted
United Kingdom
Not Permitted
Australia
Not Permitted
New Zealand
Not Permitted
France
Matching Terms Not Found

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Derived from plant products - yes

E101 - Riboflavins: Riboflavin is found naturally in asparagus, popcorn, bananas, persimmons, okra, chard, cottage cheese, milk, yogurt, meat, eggs, fish, and green beans (particularly on the ends), each of which contain at least 0.1 mg of the vitamin per 3–10.5 oz (85–300 g) serving.

Wikipedia

Biotechnology used in production - maybe

E101 - Riboflavins: Various biotechnological processes have been developed for industrial scale riboflavin biosynthesis using different microorganisms, including filamentous fungi such as Ashbya gossypii, Candida famata and Candida flaveri, as well as the bacteria Corynebacterium ammoniagenes and Bacillus subtilis. The latter organism has been genetically modified to both increase the bacteria's production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker, and is now successfully employed at a commercial scale to produce riboflavin for feed and food fortification purposes. The chemical company BASF has installed a plant in South Korea, which is specialized on riboflavin production using Ashbya gossypii. The concentrations of riboflavin in their modified strain are so high, that the mycelium has a reddish / brownish color and accumulates riboflavin crystals in the vacuoles, which will eventually burst the mycelium.

Wikipedia

Halal - maybe

E101 - Riboflavins: Color Halal if it is made from synthetic source otherwise need investigation for it source.

Muslim Consumer Group

Biotechnology used in production - maybe

E101 - Riboflavins: To date, vitamin B2 was synthesised predominantly in a multiple-stage chemical procedure. Meanwhile it is also produced with help of genetically modified microorganisms. The Swiss concern, Roche Vitamins AG, by now taken over by the DSM, has developed a production technique that employs GM microorganisms (Bacillus subtilis). Since 2000, in Grenzach, close to Basel, a facility for the production of vitaminB riboflavin is in operation.

UK Food Guide

Lactoflavin
Vitamin B2

Collection of sources used to create this food additive summary.

Source
Codex Alimentarius
Food Standards Australia New Zealand
JECFA (Joint FAO/WHO Expert Committee on Food Additives)
UK Food Standards Agency
U.S. Food and Drug Administration

Lists the U.S. CAS (Chemical Abstracts Service) registry number and EINECS (European INventory of Existing Commercial chemical Substances) numbers when known.

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