or yellow plant pigments, found mainly in carrots, green leafed vegetables
and tomatoes, which the human body converts into 'Vitamin A' in the
liver. Fades on exposure to light.
be commercially manufactured in the laboratory but beta-carotene, with
some alpha-carotene and gamma-carotene present, is normally extracted
from carrots and other yellow or orange fruits and vegetables with hexane.
in butter and soft margarines, coffee sponge cakes, milk products and
should be aware that some manufacturers use gelatine (see E441)
as a stabiliser. With the move away from porcine and bovine gelatine
this is likely to be fish gelatine.