Carotenes (vegetable) are obtained by solvent extraction of carrots (Daucus
carota), oil of palm fruit (Elaeis guinensis), sweet potato (Ipomoea batatas)
and other edible plants with subsequent purification. The main colouring
principles are alpha- and ß-carotenes of which ß-carotenes account for the
major part. Minor amounts of gamma- and delta-carotenes and other
pigments may be present. Besides the colour pigments, this substance may
contain oils, fats and waxes naturally occurring in the source material. The
only solvents used for the extraction are acetone, methanol, ethanol, propan-
2-ol, hexane, carbon dioxide and vegetable oils.
The main articles of commerce are solutions or suspensions in food grade
vegetable/plant oil. This is for ease of use and to improve stability as
carotenes easily oxidise.