What is E106?

Complete guide to understanding E106 (Riboflavin-5-Sodium Phosphate)

The Quick Answer

E106 is Vitamin B2 (riboflavin) in a special water-soluble form.

It’s used in food both as a yellow colorant and as a nutritional supplement to add vitamin content.

Unlike most food additives, E106 isn’t a chemical invented in a lab—it’s literally an essential nutrient your body needs.

What Exactly Is It?

E106 is made from Riboflavin (Vitamin B2) bound to sodium phosphate.

Standard riboflavin is poorly soluble in water, making it difficult to use in beverages and certain foods.

By adding sodium phosphate to create E106, manufacturers create a water-soluble version that dissolves easily and provides better color.

In technical terms, it’s Riboflavin-5′-Phosphate Monosodium Salt—but you can simply think of it as “vitamin B2 that dissolves in water.”

Where You’ll Find It

E106 appears in:

• Beverages (soft drinks, juices, sports drinks)
• Cereals and breakfast foods
• Dairy products (yogurt, milk)
• Confectionery and sweets
• Processed meat products
• Sauces and dressings
• Baby food (rarely—see safety section)

You’ve almost certainly consumed E106 multiple times this week, as it’s one of the most common food additives globally.

Why Do Food Companies Use It?

E106 serves two main purposes:

1. Yellow Coloring: It provides a natural yellow-orange tint, making products more visually appealing without using synthetic dyes.

2. Nutritional Enrichment: It adds Vitamin B2 (riboflavin) to foods, helping consumers meet their daily nutritional requirements. This is particularly important because riboflavin deficiency can cause health problems.

Unlike purely cosmetic food dyes, E106 actually improves the nutritional profile of products while simultaneously coloring them.

Is It Safe?

Riboflavin is an essential vitamin your body needs for energy production, eye health, and nerve function.

The phosphate form (E106) is just a version designed for better water solubility—your body processes it the same way as regular riboflavin.

It has no known adverse effects at normal food use levels.

Any excess riboflavin is simply excreted through urine, making it difficult to consume harmful amounts.

Natural vs Synthetic Version

E106 can be produced two ways:

Natural version: Extracted from baker’s yeast or other natural sources.

Synthetic version: Created through chemical synthesis in a laboratory.

Both are chemically identical and provide the same nutritional and coloring benefits.

Your body cannot distinguish between them—both are processed identically.

Natural Alternatives

If you prefer to avoid E106, some manufacturers use these alternatives:

• Natural Riboflavin (E101) – the non-phosphate form, less water-soluble
• Beta-carotene (E160a) – for yellow coloring only, no vitamin benefit
• Curcumin (E100) – turmeric-based yellow colorant
• Annatto (E160b) – orange coloring from seeds

These alternatives work, but E106 offers the advantage of being both a nutrient and a colorant, making it more efficient.

The Bottom Line

E106 is Vitamin B2 in water-soluble form—a safe, beneficial nutrient that also happens to color food yellow.

It’s approved worldwide and considered one of the safest food additives available.

If anything, E106 is better than many other food additives because it actually adds nutritional value rather than simply providing color.

You can consume it confidently in normal food quantities without health concerns.