Cantharidin, also known as cantharidin β- Carotenoids such as -4,4 '- diketones are one of the five main carotenoids. The vegetables, fruits, and beans we usually eat contain this substance to varying degrees. Cantharidin yellow has similar antioxidant effects to other carotenoid compounds and also has good coloring ability. Cantharidin has been widely used in fields such as food, nutrition, cosmetics, and feed additives, and plays a huge role.

nature
Cantharidin yellow is a deep purple crystal or crystalline powder with a melting point of about 210 ℃ (decomposition). Instability to oxygen and light.
advantage
Cantharidin yellow is a colorant that has many advantages. Firstly, the color tone after coloring is not affected by pH value, and it is also quite stable for sunlight and not easily fading. Secondly, it can change the skin, fat, etc. of poultry, belonging to the category of chemically synthesized pigments. The effective component is keratin, which is mainly added to poultry feed to increase the color and brightness of the skin, feet, ketone bodies, and eggs. Thirdly, cantharidin can also serve as an antioxidant to protect cells in animals from the harm of free radiation.
purpose
Cantharidin yellow can be used for coloring beverages, ice cream, seasonings, tomato products, meat products, etc. It is an orange colorant.