tomato lycopene
Used as food colouring Lycopene (from the New Latin word lycopersicum for the tomato species name) is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons and papayas (but not strawberries or cherries). Although lycopene is chemically a carotene, it has no vitamin A activity. (Wikipedia) Constit. of tomatoes and many other fruits. Nutriceutical with antioxidant props. Lycopene (from the New Latin word lycopersicum for the tomato species name) is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, watermelons and papayas (but not strawberries or cherries). Although lycopene is chemically a carotene, it has no vitamin A activity. (Wikipedia)
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(6E,8E,10E,12E,14E,16E,18E,20E,22E,24E,26E)-2,6,10,14,19,23,27,31-octamethyldotriaconta-2,6,8,10,12,14,16,18,20,22,24,26,30-tridecaene (Click)
CAS Number: 502-65-8Picture of molecule
Other: 25453-98-9
ECHA EINECS - REACH Pre-Reg: 207-949-1
Nikkaji Web: J6.206E
MDL: MFCD00017350
XlogP3-AA: 15.60 (est)
Molecular Weight: 536.88632000
Formula: C40 H56
NMR Predictor: Predict (works with chrome or firefox)
Category: color agents, nutrient supplements
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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Google Books: Search
Google Scholar: with word "volatile"Search
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Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
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Pubchem Patents: Search
PubMed: Search
NCBI: Search
 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 299 Lycopene from Escherichia coli expressing lycopene biosynthetic enzymes View-notice PDF
GRN 119 Synthetic lycopene View-notice PDF
GRN 156 Tomato lycopene extract 6 percent, tomato lycopene extract 1.5 percent, and crystallized tomato lycopene extract View-notice PDF
GRN 173 Lycopene from Blakeslea trispora View-notice PDF
EU SANCO Lycopene View-review
JECFA Food Additive: Lycopene (Synthetic)

Lycopene from Blakeslea trispora

Lycopene extract from tomato
GSFA Codex: Lycopene (synthetic) (160d(i))

Lycopene, Blakeslea trispora (160d(iii))

Lycopene, tomato (160d(ii))
DG SANTE Food Additives: lycopene
FEMA Number: 4110  tomato lycopene
FDA Regulation:
Subpart A--Foods
Sec. 73.585 Tomato lycopene extract; tomato lycopene concentrate.
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Physical Properties:
Appearance: red crystalline powder (est)
Assay: 96.00 to 100.00 % 
Food Chemicals Codex Listed: No
Melting Point: 174.00 to  175.00 °C. @ 760.00 mm Hg
Boiling Point: 660.90 °C. @ 760.00 mm Hg (est)
Flash Point: > 200.00 °F. TCC ( > 93.33 °C. )
logP (o/w): 15.190 (est)
Shelf Life: 8.00 month(s) or longer if stored properly.
Storage: store under nitrogen.
Storage: refrigerate in tightly sealed containers. store under nitrogen.
Soluble in:
 water, 1.037e-013 mg/L @ 25 °C (est)
Insoluble in:
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Organoleptic Properties:
Odor Strength: medium ,
recommend smelling in a 1.00 % solution or less
Odor Description:
at 100.00 %. 
balsam oriental
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Cosmetic Information:
CosIng: cosmetic data2
CosIng: cosmetic data
Cosmetic Uses: antioxidants
cosmetic colorants
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Allied Biotech
Lycotene 10% FT
Flavor: characteristic
is an oil in water emulsion of Lycopene , specifically developed for water based applications to impart a reddish shade to food applications.
Allied Biotech
Lycotene 10% WSC
Flavor: characteristic
is a powdered formulation of lycopene providing a range of red shades for water based applications.
Allied Biotech
Lycotene 20% OS
Flavor: characteristic
is a suspension of lycopene in oil. This formulation is the most concentrated form of the product in the market and imparts a reddish shade for oil based products.
Allied Biotech
Lycotene 20% TG
Flavor: characteristic
is a Tablet Grade version of lycopene being used in multivitamins and other dietary supplements.
Atlantic Chemicals
AuNutra® Industries
Lycopene P.E.
Changsha Organic Herb
Tomato Extract Lycopene
DSM Nutritional
redivivo® Lycopene
For experimental / research use only.
Lycopene UV ≥98%
Farbest-Tallman Foods
Natural Lycopene 10% DC /Gelatin-Free
Flavor: bland
This product is used as a nutrient for tablet or hard-shell capsule preparations.
Farbest-Tallman Foods
Natural Lycopene 10% Oil Dispersion
Flavor: bland
This product can be used in supplement applications including soft gel capsules.
Farbest-Tallman Foods
Natural Lycopene 5% DC /Gelatin-Free
Flavor: bland
This product is used as a nutrient for tablet or hard-shell capsule preparations.
Jarchem Industries
Jarchem® Jarcopene
Odor: characteristic
Use: A natural source of lycopene derived from tomatoes.
Maypro Industries
Pangaea Sciences
Penta International
Risun Ingredients
Lycopene 10%,20% HPLC
Sigma-Aldrich: Sigma
For experimental / research use only.
Lycopene ≥90%, from tomato
Sinoway Industrial
For experimental / research use only.
Synthite Industries
E-books and Brochures
TRI-K Industries
Odor: characteristic
Use: Lycopene is a molecule belonging to the carotenoid family of natural pigments produced by plants and some microorganisms that support photosynthesis and protect the plant from the hazardous effects of sun exposure. On skin, lycopene acts as a powerful antioxidant - inactivating siglet oxygen and peroxide radicals. It is much more effective than both β-carotene and tocopherol.
WILD Flavors
Flavor: taste
Lycopene is a powerful antioxidant, serving to reduce free radical activity throughout the body and helping to maintain overall well-being.
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Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 22 - Do not breath dust.
S 24/25 - Avoid contact with skin and eyes.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-mouse LD50  > 3000 mg/kg
(Milani et al., 1970)

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: color agents, nutrient supplements
Recommendation for lycopene usage levels up to:
 not for fragrance use.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 22
Click here to view publication 22
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 2.0000020.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
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Safety References:
European Food Safety Authority (EFSA) reference(s):
Statement on the divergence between the risk assessment of lycopene by EFSA and the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
View page or View pdf
Revised exposure assessment for lycopene as a food colour
View page or View pdf
Use of Lycopene as a food colour [1] - Scientific Opinion of the Panel on Food additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to an application on the use of alpha-tocopherol containing oil suspensions and cold water dispersible forms of lycopene from Blakeslea trispora as a food colour
View page or View pdf
Statement on the post-marketing monitoring of the use of lycopene
View page or View pdf
Scientific Opinion on the substantiation of a health claim related to “L-tug lycopene” and reduction of blood LDL-cholesterol pursuant to Article 14 of Regulation (EC) No 1924/2006
View page or View pdf
Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations
View page or View pdf
EPI System: View search
Daily Med: search
Chemical Carcinogenesis Research Information System: Search
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
Env. Mutagen Info. Center: Search
NLM Developmental and Reproductive Toxicity: Search
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 446925
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
Chemidplus: 0000502658
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NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 446925
Pubchem (sid): 135023100
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
KEGG (GenomeNet): C05432
HMDB (The Human Metabolome Database): HMDB03000
FooDB: FDB015833
FDA Color Additive Status ListView
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
None Found
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Potential Uses:
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Occurrence (nature, food, other): note
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 grape fruit
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 melon bitter melon
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 melon bitter melon pericarp
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 melon bitter melon seed
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 orange pericarp
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 papaya fruit
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 papaya pericarp
Search Trop  Picture
 passion fruit
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 peach fruit
Search Trop  Picture
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 saffron stigma
Search Trop  Picture
 tea leaf
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 tomato fruit
Search Trop  Picture
 watermelon fruit
Search Trop  Picture
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 c.i. 75125
 ci 75125
 lyco vit
 lycopene 10 CWD
 lycopene from blakeslea trispora
 lycopene from escherichia coli expressing lycopene biosynthetic enzymes
 lycopene powder extract 5%
 lycotene 10% FT
 lycotene 10% WSC
 lycotene 20% OS
 lycotene 20% TG
 lycotene P.E.
 natural yellow 27 c.i. 75125
(6E,8E,10E,12E, 14E,16E, 18E,20E,22E, 24E,26E)- 2,6,10,14,19,23, 27,31-octamethyl dotriaconta-2,6,8,10,12,14,16,18,20,22,24,26,30-tridecaene
 redivivo lycopene
 tomato color (lycopene base no. 35100 51; liquid)
 tomato lycopene
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PubMed: Lycopene fortification on the quality characteristics of beverage formulations developed from pink flesh guava (Psidium guajava L.).
J-Stage: Photostability of Lycopene Dispersed in an Aqueous Solution
PubMed: Formation of norisoprenoid flavor compounds in carrot (Daucus carota L.) roots: characterization of a cyclic-specific carotenoid cleavage dioxygenase 1 gene.
PubMed: Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum).
PubMed: Substrate promiscuity of RdCCD1, a carotenoid cleavage oxygenase from Rosa damascena.
PubMed: The carotenoid cleavage dioxygenase 1 enzyme has broad substrate specificity, cleaving multiple carotenoids at two different bond positions.
PubMed: Qualitative and nutritional differences in processing tomatoes grown under commercial organic and conventional production systems.
PubMed: Enrichment of tomato flavor by diversion of the early plastidial terpenoid pathway.
PubMed: Effect of a tomato-based drink on markers of inflammation, immunomodulation, and oxidative stress.
PubMed: Stability of lycopene during food processing and storage.
PubMed: Effects of phosphorus fertilizer supplementation on processing quality and functional food ingredients in tomato.
PubMed: The tomato carotenoid cleavage dioxygenase 1 genes contribute to the formation of the flavor volatiles beta-ionone, pseudoionone, and geranylacetone.
PubMed: Applicability of CoA/acetyl-CoA manipulation system to enhance isoamyl acetate production in Escherichia coli.
PubMed: Commercial scale pulsed electric field processing of tomato juice.
PubMed: Enhanced levels of the aroma and flavor compound S-linalool by metabolic engineering of the terpenoid pathway in tomato fruits.
PubMed: Formation of volatile compounds during heating of spice paprika (Capsicum annuum) powder.
PubMed: Induction of AGAMOUS gene expression plays a key role in ripening of tomato sepals in vitro.
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