INS No. 101(i); Riboflavin, synthetic
INS No. 101(ii); Riboflavin 5′-phosphate sodium
INS No. 101(iii); Riboflavin from Bacillus subtilis
INS No. 101(iv); Riboflavin from Ashbya gossypii
E 101(i); Riboflavin
E 101(ii); Riboflavin-5′-phosphate
CAS No. 83-88-5
Riboflavin occurs as a yellow to orange-yellow, crystalline powder. Riboflavin from Bacillus Subtilis is prepared by submerged fermentation by Bacillus subtillis genetically modified for riboflavin overproduction. Riboflavin-5’-Phosphate occurs as a fine, orange-yellow, crystalline powder.
Riboflavin can be used to color convenient foods, soft drinks, cheese and cheese products, dairy products, bakery goods, fish products, canned fruits and vegetables, confectionery, desert powder, sherbets, jams and jellies, soups, mayonnaise and salad dressing, fats and oils, mustard and flavorings.
Riboflavins are added to foods and beverages at concentrations in more than 70 food categories up to a maximum permitted level (MPL) as adopted by the Codex Alimentarius Commission and published in the General Standard of Food Additives (GSFA). The provisions are defined at the additive group level, and thus apply to the total content of the additives participating in this group: Riboflavin, synthetic (INS No. 101(i)); Riboflavin 5’-phosphate sodium (INS No. 101(ii)); and Riboflavin from Bacillus subtilis (INS No. 101(iii)).
Safety evaluation of certain food additives (Ninety-second meeting of the Joint FAO/WHO Expert Committee on Food Additives) WHO Food additives series No. 83, 2022. Available online
Evaluation of certain food additives (Twenty-fifth Report of the Joint FAO/WHO Expert Committee on Food Additives) WHO Technical Report Series No. 669, 1981. Available online
EFSA ANS Panel (EFSA Panel on Food Additives and Nutrient Sources Added to Food), 2013. Scientific opinion on the re-evaluation of riboflavin (E 101(i)) and riboflavin-5-phosphate sodium (E 101(ii)) as food additives. EFSA Journal 2013;11(10):3357, 49 pp. Available online