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Riboflavin(CAS No.83-88-5),Vitamin B2,formerly called lactoflavin,Vitamin G,E101

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Riboflavin(CAS No.83-88-5),Vitamin B2,formerly called lactoflavin,Vitamin G,E101

Name: Riboflavin

Synonyms: 7,8-Dimethyl-10-ribitylisoalloxazine; Lactoflavine; Vitamin B2

Molecular Formula: C17H20N4O6

Molecular Weight: 376.37

CAS Number: 83-88-5

EINECS: 201-507-1


Riboflavin is yellow or yellow-orange in color and in addition to being used as a food coloring; Riboflavin is also used to fortify some foods. Riboflavin is used in baby foods, breakfast cereals, pastas, sauces, processed cheese, fruit drinks, vitamin-enriched milk products, some energy drinks. Regarding occurrence and sources of vitamin B2, Yeast extract is considered to be exceptionally rich in vitamin B2, and liver and kidney are also rich sources. Wheat bran, eggs, meat, milk, and cheese are important sources in diets containing these foods. Cereals grains contain relatively low concentrations of flavins, but are important sources in those parts of the world where cereals constitute the staple diet. The milling of cereals results in considerable loss (up to 60%) of vitamin B2, so white flour is enriched by addition of the vitamin. The enrichment of bread and ready-to-eat breakfast cereals contributes significantly to the dietary supply of vitamin B2. Polished rice is not usually enriched, because the vitamins yellow color would make the rice visually unacceptable to the major rice-consumption populations. However, most of the flavins content of the whole brown rice is retained if the rice is steamed prior to milling. This process drives the flavins in the germ and aleurone layers into the endosperm. Free riboflavin is naturally present in foods along with protein-bound FMN and FAD. Bovine milk contains mainly free riboflavin, with a minor contribution from FMN and FAD. In whole milk, 14% of the flavins are bound noncovalently to specific proteins. Egg white and egg yolk contain specialized riboflavin-binding proteins, which are required for storage of free riboflavin in the egg for use by the developing embryo.

It is difficult to incorporate riboflavin into many liquid products because Riboflavin has poor solubility in water. Hence the requirement for riboflavin-5'-phosphate, a more expensive but more soluble form of riboflavin.


Specification


Product name

Vitamin B2

Test Items

Specifications (USP30)

Appearance

A yellow or orange crystalline powder

Identification

Accord with the test

Assay

98.0-102.0%

Appearance of solution

Accord with the test

Specific rotation

-115° to -135°

Lumiflavine (440nm)

0.025 Max

Loss on drying

1.5% Max

Residue on ignition

0.3% Max

Organic volatile impurities

Accord with the test


Packing: Carton/cardboard barrel, with PE bag, net weight 25KG.

Storage: Stored in a dry and cool place, keep away from strong light and heat.

Shelf life: Two years when stored properly in a well-closed container.

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