What is E161?

Complete guide to understanding E161 (Xanthophylls) – the natural yellow-orange food colorings from plants

The Quick Answer

E161 is a category of xanthophylls—naturally occurring yellow and orange plant pigments (carotenoids) used as food colorings. Unlike many E-number additives that are individual chemicals, E161 encompasses a family of related compounds: E161b (Lutein), E161g (Canthaxanthin), and E161h (Zeaxanthin). These are extracted from natural plant and fungal sources and used to color foods yellow, orange, and reddish.

Xanthophylls are “oxygenated carotenoids”—they’re like their famous cousin beta-carotene but with oxygen atoms in the molecular structure. They’re naturally present in green leafy vegetables, egg yolks, fungi, and various fruits. E161 colorings are approved in the EU and used in dairy products, beverages, baked goods, and other foods.

E161 has an excellent safety record with no documented adverse effects. The compounds are recognized as safe by regulatory authorities and have additional health benefits (particularly eye health for lutein). They’re entirely naturally-derived from plant and fungal sources.

What Exactly Is It?

E161 is a category of xanthophylls—oxygenated carotenoid pigments produced by plants and some fungi that contain oxygen atoms as part of their molecular structure. The three main types approved for food use are lutein (E161b), canthaxanthin (E161g), and zeaxanthin (E161h).

Think of xanthophylls as modified carotenoids with added oxygen. In nature, they serve as light-protective pigments in plants, helping dissipate excess light energy that could damage photosynthetic machinery. In the human diet, they appear naturally in green vegetables (where they’re masked by green chlorophyll), yellow/orange vegetables, and egg yolks.

Key characteristic: E161 compounds are entirely naturally-derived—they’re not synthetically manufactured but rather extracted from plant and fungal sources. They’re already part of the normal human diet through vegetables and eggs. They function as both food colorings AND bioactive compounds with potential health benefits (particularly for eye health).

The Three Main Types of E161

Chemical characteristics:

• Basic structure: Carotenoid backbone with oxygen-containing functional groups (C40 carotenoid structure + oxygen)
• E161b (Lutein): C₄₀H₅₆O₂; beta,epsilon-carotene-3,3′-diol
• E161g (Canthaxanthin): C₄₀H₅₂O₂; beta-carotene-4,4′-dione
• E161h (Zeaxanthin): C₄₀H₅₆O₂; identical molecular formula to lutein but different isomer (double bond placement differs)
• Isomerism: E161h and E161b are isomeric—same molecular formula, different 3D structure
• Interconvertibility: Lutein and zeaxanthin can interconvert in the body through intermediate meso-zeaxanthin

Where You’ll Find It

E161 appears in foods where yellow-orange coloring is desired:

Primary Food Applications:

• Dairy products (MAJOR USE) – yogurt, cheese, ice cream, milk-based drinks; provides yellow-orange color
• Egg-based products – dried egg products, mayonnaise; enhances yellow color
• Beverages (MAJOR USE) – juices, soft drinks, sports drinks; provides yellow-orange hue
• Baked goods – cakes, pastries, cookies; color enhancement
• Confectionery and candy – sweets requiring yellow-orange colors
• Soups – particularly broths and cream soups; color enhancement
• Alcoholic beverages – wines, liqueurs; color adjustment
• Fish and seafood products – via animal feed (canthaxanthin added to farmed salmon/trout feed to color flesh)
• Poultry products – via feed additives (canthaxanthin in chicken feed colors egg yolks and skin)
• Supplements and nutraceuticals – eye health supplements, multivitamins

Regulatory scope: EU Authorization—E161b and E161g authorized with specified maximum limits in different food categories. FDA—Lutein approved for dietary supplements and animal feed but NOT approved as a food colorant for foods intended for human consumption (though it is in supplements and animal feed). E161h similarly limited in FDA jurisdiction.

Primary food application: E161b (lutein) is most extensively used in dairy products and beverages as a natural yellow-orange coloring. E161g (canthaxanthin) is primarily used in animal feeds (poultry, farmed fish) where it indirectly colors animal products.

Why Do Food Companies Use It?

E161’s primary function is providing natural yellow-orange coloring while offering additional health benefit claims (particularly for eye health with lutein).

Food manufacturers use xanthophylls for multiple strategic advantages:

• Natural coloring: Provides yellow-orange hues from natural plant sources
• Clean label appeal: “Naturally-derived” positioning; supports natural/clean label marketing
• Health benefits: Lutein particularly associated with eye health; can support functional food claims
• Antioxidant properties: Xanthophylls function as antioxidants; protect against oxidative damage
• Already in diet: Compounds already consumed through vegetables and eggs; consumer familiarity
• Regulatory acceptance: EU-approved; FDA-limited but recognized in supplements; safe status
• Color stability: More stable than some other natural colorings (like anthocyanins)
• Fat-soluble functionality: Works well in oil-based and dairy-based products
• Cost efficiency: Cost-effective natural coloring option compared to synthetic dyes
• Consumer preferences: Natural colorings increasingly preferred over synthetic dyes
• Marketing advantage: Can market as “naturally colored” or “with lutein for eye health”

Unique advantage: E161 is one of the few food colorings that provides BOTH visual appeal AND documented health benefits. Lutein, in particular, is actively marketed for eye protection, making it both a colorant and a functional ingredient.

Is It Safe?

E161 is safe at food use levels and has an excellent safety record with no documented adverse effects.

Regulatory approval:

• EU authorization: E161b and E161g approved as food colorants with specified limits
• FDA status (US): Lutein approved for dietary supplements and animal feed; NOT approved as direct food colorant for human consumption (but widely used in supplements)
• EFSA evaluation: Approved; no safety concerns identified
• JECFA status: Recognized as safe
• Australia-New Zealand: Approved for use

Safety profile:

• No acute toxicity: No documented toxicity at food use levels
• No chronic toxicity: Long-term consumption shows no harm
• No adverse effects: No documented adverse health effects in any population
• No carcinogenicity: No evidence of cancer-causing potential
• No reproductive/developmental effects: Safe for pregnancy and breastfeeding
• No genotoxicity: No evidence of genetic damage
• Natural occurrence: Already present in significant amounts in normal diet (vegetables, eggs)
• Antioxidant benefits: Protective effect against oxidative stress and free radicals
• Eye health benefits: Accumulates in retina; may protect against age-related vision problems
• No bioaccumulation concerns: Unlike some synthetic dyes, naturally metabolized
• Fat-soluble metabolism: Absorbed like other lipophilic (fat-soluble) nutrients
• Long history of safe use: Consumed naturally through diet for human history; additive use for decades
• Multiple regulatory approvals: Recognized as safe across multiple jurisdictions (EU, EFSA, JECFA, Australia-NZ)
• Minor noted considerations: At very high supplemental doses (not food levels), can cause carotenodermia (benign skin yellowing); essentially harmless

Health Benefits Beyond Coloring

E161 compounds provide documented health benefits beyond their coloring function:

• Eye health (E161b—Lutein): Accumulates in macula (central vision area); protective against age-related macular degeneration (AMD)
• Light protection: Absorbs blue light; filters high-energy visible light that can damage retinas
• Antioxidant action: All xanthophylls protect cells against free radical damage
• Anti-inflammatory: May reduce inflammation markers
• Skin protection: Antioxidant effects may protect skin from UV and oxidative damage
• Natural occurrence: Already in human diet; simply increasing consumption through fortified foods is natural extension

The Bottom Line

E161 (xanthophylls—lutein, canthaxanthin, zeaxanthin) is a category of naturally-derived yellow-orange plant pigments used as food colorings in dairy products, beverages, and baked goods. These are entirely natural compounds already present in significant amounts in the human diet through vegetables and eggs.

E161 is approved by regulatory authorities worldwide and has an excellent safety record.

Key advantages: E161 is safe at food use levels. EU-authorized; EFSA-approved. No documented adverse effects. Already consumed naturally through vegetables and eggs. Additional antioxidant and eye health benefits (particularly lutein). Entirely naturally-derived from plants and fungi. More stable than some other natural colorings. Clean label appeal supports natural/functional food positioning.

For consumers: E161 is safe and beneficial when encountered in food products. These are genuinely natural food colorings—not synthetic dyes. They’re the same compounds you consume when eating spinach, kale, egg yolks, and orange vegetables. The addition of E161 to foods simply concentrates compounds you already eat naturally. Many products market E161 explicitly for its eye health benefits (particularly lutein), making it both a coloring AND a functional ingredient.

Primary application: E161b (lutein) is iconic in naturally-colored dairy products where it provides yellow-orange coloring while supporting eye health marketing claims. It’s one of the few food additives that provides both cosmetic AND nutritional benefits.

Natural perspective: E161 is among the most genuinely “natural” food additives available. The compounds are extracted directly from plants (especially marigold petals for lutein) with minimal processing. They’re not synthetically manufactured but rather concentrated from natural sources. They provide benefits beyond coloring through antioxidant and eye health mechanisms.