Vitellorubin is a noun that refers to a yellow, fat-soluble pigment derived from egg yolk. It is a specific type of carotenoid, which is a class of natural pigments found in plants, algae, and some microorganisms that give them their vibrant colors. Vitellorubin is responsible for the characteristic yellow color of egg yolks, and it imparts a similar hue to certain foods and products that make use of egg yolks as an ingredient.
The term "vitellorubin" is derived from Latin, with "vitellus" meaning "yolk" and "rubinus" meaning "red." Despite its name, vitellorubin is not actually red but rather ranges in color from yellow to orange, depending on its concentration. It is highly stable and resistant to heat, making it suitable for various food processing techniques such as baking, cooking, and pasteurization.
Due to its usage in food industry, vitellorubin is commonly utilized as a coloring agent in products like pasta, sauces, cakes, cookies, and other baked goods to impart a visually appealing yellow color. Furthermore, vitamins and minerals added to food products may also contain vitellorubin to enhance their appearance. Beyond its applications in the culinary world, it is also occasionally employed in the pharmaceutical and cosmetic industries as a coloring component or additive.
In summary, vitellorubin is a yellow, fat-soluble pigment obtained from the yolk of eggs. It is used in various food products and provides an attractive, enhanced coloration.
