Ethyl ester of beta-apo-8-carotenic acid

The ethyl ester of beta-apo-8-carotenic acid is an orange-yellow carotenoid closely related to beta-apo-8-carotenal (E160e). It differs by an ethyl ester group, which is rapidly cleaved by intestinal enzymes to yield the same carotenoid metabolites. It provides a warm orange-yellow colour to margarines, cheese, salad dressings, and beverages, and was developed as a slightly more stable variant of E160e with similar colorimetric properties.

JECFA's ADI is 5 mg per kilogram body weight per day (shared with E160e), established in 1974. Safety data mirror those of E160e: after hydrolysis in the gut, both compounds yield the same beta-apocarotenal intermediate that is further metabolised to retinol (vitamin A) and other carotenoid metabolites. This carotenoid-to-vitamin A conversion pathway is the basis for the ADI.

The ethyl ester of beta-apo-8-carotenic acid is approved in the EU and permitted in most global markets. It is less commonly used than E160a (beta-carotene) but appears in products where a deeper orange shade is desired. There are no health concerns specific to this compound beyond those shared with E160e and other pro-vitamin A carotenoids. It is considered one of the safer synthetic food colours given its carotenoid chemistry and nutritional precursor status.