EINECS No. 207-949-1
CAS No. 502-65-8
CI Natural Yellow 27
CI No. 75125
- INS No. 160d(i)
- Synthetic lycopene
- E 160d(i)
- Lycopene from chemical synthesis
Lycopene extract from tomato
- INS No. 160d(ii)
- Lycopene from red tomatoes
- Tomato lycopene extract
- Tomato lycopene concentrate
- Lycoopene (tomato)
Lycopene from Blakelea Trispora
- INS No. 160d(iii)
Lycopene is a red pigment extracted from tomatoes and has excellent associated health benefits.
Typical applications for lycopene include milk beverages and shakes, bakery, meat analogues, soups, sauces, and nutraceuticals.
EU Commission Regulation (EU) No 231/2012
Lycopene synthetic, Lycopene tomato, and Lycopene Blakeslea trispora are food additives that are included in Table 3 of the Codex General Standard for Food Additives, and as such may be used in specified foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Lycopene synthetic, Lycopene tomato, and Lycopene Blakeslea trispora could also be used in heat-treated butter milk of food category 01.1.1 and spices of food category 12.2.1. Lycopene is also acceptable in foods conforming to the commodity Standard for Bouillons and Consommés (CS 117-1981).
Regulatory Approvals/Consumption Limits
JECFA: A group ADI “not specified” for lycopene from all sources (synthetic lycopene, lycopene derived from the fungus Blakeslea trispora and lycopene extract from tomato) was established at the 71st JECFA (2009).
USA: Tomato lycopene extract and tomato lycopene concentrate may be safely used for coloring foods generally in amounts consistent with GMP (21 CFR 73.585).
EU: ADI of 0-0.5 mg/kg body weight for lycopene from all sources (2008).
Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission on the safety in use of lycopene as a food colour. The EFSA Journal (2008) 674, 1-12. Available online.
Joint FAO/WHO Expert Committee on Food Additives. Meeting (67th : 2006 : Rome, Italy). Evaluation of certain food additives and contaminants : sixty-seventh report of the Joint FAO/WHO Expert Committee on Food Additives. (WHO technical report series; no. 940). Available online.
Joint FAO/WHO Expert Committee on Food Additives. Meeting (71st : 2009 : Geneva, Switzerland). Safety evaluation of certain food additives : seventy-first meeting of the Joint FAO/WHO Expert Committee on Food Additives. (WHO technical report series; 956). Available online.
Full safety monograph, available to IACM members or upon request.