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Uses: Riboflavin is manufactured industrially using yeast or other fermenting organisms, used as a yellow colouring and as vitamin fortification, but is difficult to incorporate into most foods due to poor solubility.

Typical products include cereals, sauces, vitamin supplements, soups.

In processed foods it is very likely to be Genetically Modified as it can be produced synthetically using genetically modified Bacillus subtilis, altered to both increase the bacteria production of riboflavin and to introduce an antibiotic (ampicillin) resistance marker.

Description: Riboflavin is yellow or orange-yellow in colour and in addition to being used as a food colouring it is also used to fortify some foods. Riboflavin also helps in the prevention or treatment of many types of eye disorders, including some cases of cataracts.

It may assist bloodshot, itching or burning eyes and abnormal sensitivity to light.

E 101 Riboflavin/Riboflavin-5' Phosphate

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