Other names for the additive (synonyms)
General information
Riboflavins (food additive E101) are among the most important vitamins and act as coenzymes in many biological processes. Additive E101 is better known as vitamin B2. The chemical formula of riboflavin is C17H20N4O6.
Riboflavins are poorly soluble in water and alcohol. In acidic compounds, additive E101 is stable, while in an alkaline environment riboflavin is rapidly degraded.
From a physical point of view, riboflavins are needle-shaped yellow crystals with a bitter taste.
The discovery and study of B-group vitamins took place in the 1920s–1930s. Riboflavin was artificially synthesized in 1935. At the same time, it was given its name, derived from two words — “ribose” (sugar) and “flavin” (yellow dye). It received this name because its molecule consists of two substances — ribose (a carbohydrate) and the yellow pigment flavin, a natural pigment found in vegetables, potatoes, and milk. Food additive E101 tolerates heating well but is destroyed by exposure to light, converting into inactive forms and losing its beneficial properties.
Riboflavin (food additive E101) can be obtained by chemical synthesis from 3,4-dimethylaniline and ribose, as well as by a microbiological method using the fungus Eremothecium ashbyii or genetically modified bacteria Bacillus subtilis.
Additive E101 is divided into two types of compounds:
Effects on the body
Benefits of additive E101
Vitamin B2 (additive E101) is essential for the health of nails, hair, skin, and the thyroid gland. Riboflavin is involved in the formation of antibodies, red blood cells, and the regulation of human reproductive function. A deficiency of vitamin B2 in the body may lead to diseases such as angular stomatitis (the appearance of sores at the corners of the mouth), cheilosis (peeling and the formation of vertical cracks on the lips), glossitis (swelling and redness of the tongue), visual impairment, and muscle weakness.
It is important to regularly consume foods containing vitamin B2, as this vitamin cannot accumulate in the body and, when consumed in excess, is excreted in the urine.
Risks of additive E101
In 2013, the EFSA Committee on Food Additives and Flavourings (ANS) issued a scientific opinion on the safety of additive E101. The report notes that the sodium salt of riboflavin-5′-phosphate is rapidly dephosphorylated to free riboflavin in the intestinal mucosa and is then metabolised using normal metabolic pathways.
The Committee noted that no adverse effects were observed in two 90-day studies in rats, and that riboflavin and riboflavin-5′-phosphate do not raise concerns with respect to genotoxicity.
Only artificially produced riboflavin may pose minimal risk due to the possible presence of by-products of synthetic production.
Despite the fact that food additive E101 (riboflavin) is very poorly soluble in water and, as a result, poorly absorbed by the intestine, the EFSA Committee noted that the use of riboflavins as food additives will result in higher exposure compared to the regular diet, and that the available database is insufficient to assess whether potentially high intakes from all combined sources may cause adverse effects.
At the same time, the Committee concluded that, despite the limited data available, riboflavin (food additive E101(i)) and the sodium salt of riboflavin-5′-phosphate (food additive E101(ii)) are unlikely to pose a safety concern under the currently authorised conditions and levels of use as food additives. The Committee considered it inappropriate to establish an acceptable daily intake (ADI) for the E101 group of additives.
Uses
In the food industry, additive E101 is used as a yellow food colour. Food additive E101 is also added to foods to enrich them with vitamin B2.
Additive E101 is most commonly found in baby cereals, bread, peanut butter, and breakfast cereals. In nature, riboflavin is found in protein-rich foods of animal origin: meat, milk, liver, poultry, fish, eggs, and others. It is also present in some vegetables, such as broccoli, spinach, white cabbage, buckwheat, and others.
In addition to the food industry, riboflavins are used in medicine as vitamin preparations to treat vitamin B2 deficiency in the body.
Legal Status
Food additive E101 is considered safe and even beneficial when consumed in food.
Colourant E101 is authorised for use in food products in Ukraine, the European Union, and many other countries worldwide.
The safety of additive E101 is confirmed by reports from relevant authorities (EFSA, FDA). Riboflavin is recognised by the FDA as GRAS (Generally Recognized as Safe) for use in food products when manufactured in accordance with good manufacturing practice. In the United States, it is permitted for use as a nutrient (for vitamin fortification of foods) and as a food colour additive exempt from certification.