Vitamin B2 (Riboflavin) · Yellow Vitamin B2 for Food, Nutrition & Supplements

Key characteristics

• Chemical name: Riboflavin (vitamin B2).
• Form: typically a yellow to orange-yellow crystalline powder, giving strong colour even at relatively low use levels.
• Solubility: sparingly soluble in water, but finely milled grades allow effective dispersion in food systems and premixes.
• Light sensitivity: riboflavin is sensitive to light; suitable protection during processing, packaging and storage is recommended.
• Stability: generally good stability in dry systems, with sensitivity to alkaline pH, high temperature and light exposure in liquid applications.
• Function: used to fortify foods, beverages and supplements with vitamin B2, support energy metabolism and reduction–oxidation claims and meet national fortification standards.

Atlas supports R&D teams in selecting grade, particle size and premix design to achieve the required vitamin level, colour impact and process robustness in each application.

Indicative specification points

Detailed specifications are agreed for each project. Typical food and nutrition-grade riboflavin parameters include:

• Assay: generally 98.0–101.0% riboflavin (on dried basis).
• Identification tests: confirm riboflavin structure according to pharmacopeial or food-grade methods.
• Loss on drying: controlled to support physical stability and flow.
• Residue on ignition / sulphated ash: limited according to agreed specification and regulatory requirements.
• Particle size distribution: tailored to premix manufacturing, tablet compression, capsule filling and instant powder performance.
• Colour intensity: monitored via absorbance/colour value to ensure consistent colour contribution.
• Heavy metals and related impurities: limited to meet food, nutrition and supplement regulations.
• Microbiological criteria: controlled in line with good manufacturing practice and the intended use in food and nutrition products.

Each batch is supplied with a Certificate of Analysis (COA) and a detailed technical data sheet. Additional documentation (GMO status, allergens, dietary suitability, contaminants, origin, Halal/Kosher certifications) can be provided from approved producers.

Fortified foods & cereals

• Breakfast cereals and cereal bars – riboflavin is added via vitamin premixes as part of breakfast cereal enrichment programs.
• Bakery products – bread, biscuits and bakery mixes fortified with vitamin B2 as part of better-for-you ranges.
• Instant soups, sauces and meal powders – riboflavin can support nutritional fortification, with its yellow colour often compatible with the final product appearance.

Dairy & plant-based beverages

• Dairy drinks and fermented milk products where riboflavin contributes to both nutritional profile and colour.
• Plant-based drinks (e.g. soy, oat, almond beverages) fortified to align with dairy equivalents in terms of vitamin B2 content.
• Flavoured milks, milkshakes and yogurt drinks where riboflavin is dosed through vitamin premixes under controlled processing conditions.

Instant powders & nutrition blends

• Instant drink powders (e.g. multivitamin drinks, nutrition shakes) where riboflavin is supplied as part of a vitamin premix.
• Meal-replacement and weight-management powders – vitamin B2 supports energy metabolism positioning alongside other vitamins and minerals.
• Growing-up milks and children’s powders – subject to strict regulatory frameworks and specific nutritional guidelines in each market.

Medical, sports & specialised nutrition

• Clinical and medical nutrition – riboflavin is included in enteral and oral nutrition formulas under precisely controlled conditions.
• Sports nutrition – pre-workout, recovery and all-in-one formulas often contain vitamin B2 within B-complex combinations to support energy-yielding metabolism claims.
• Oral nutrition supplements – vitamin B2 is part of multi-nutrient systems in liquid and powder formats.

Dietary supplements & B-complex formulas

• Tablets and capsules – riboflavin is compressed or encapsulated alone or within B-complex and multivitamin products.
• Gummies and chewables – vitamin B2 can be incorporated in pectin- or gelatin-based confectionery supplements, with attention to colour development and heat exposure.
• Effervescent tablets and instant sticks – riboflavin adds both nutritional value and visual colour when the product is dissolved.

Formulation guidance

• Dosage depends on:
  • Regulatory requirements and RDI/RDA levels,
  • Intended nutrition and health claims,
  • Process and storage conditions affecting vitamin and colour stability.
• In dry mixes and premixes, riboflavin’s light sensitivity calls for appropriate packaging and storage away from light and moisture.
• In beverages and liquid systems, attention is needed to pH, heat treatment and light exposure; robust premix design and process sequencing help minimise losses.
• Riboflavin’s strong yellow colour is generally positive in many applications, but sensory and colour trials are recommended in delicate flavour or colour profiles.
• Regulatory teams must confirm legal status, maximum use levels and claim conditions for each product category and destination market.

Quality & documentation

• Supplied as food or nutrition-grade vitamin B2 with agreed specifications for assay, colour, impurities and physical properties.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet describing key test parameters and methods.
• Additional documentation can include GMO status, allergen declarations, contaminants and heavy metal data, dietary suitability (e.g. vegetarian/vegan where applicable), BSE/TSE statements, natural/synthetic origin and Halal/Kosher certificates depending on the selected producer and grade.
• Manufacturing sites typically operate under recognised ISO and food safety management systems, with further certifications available on request.
• Customers remain responsible for regulatory compliance, enrichment standards, claim wording and label declarations in each destination market.

Packaging, storage & logistics

• Standard packaging: usually 25 kg fibre drums or cartons with inner liners to protect from light and moisture; alternative sizes can be evaluated for specific supply chains.
• Suitable for full-container or mixed-container loads together with other vitamins, sweeteners, acidulants, proteins and functional ingredients.
• Store in a cool, dry place, protected from light, heat and odour-intensive materials to preserve vitamin content, colour and powder quality.
• Typical shelf life is defined on the product specification and COA; customers should verify vitamin retention in their own processes and finished products during shelf-life studies.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (cereals, bakery, dairy or plant-based drinks, instant powders, medical/sports nutrition, supplements, etc.), target vitamin B2 level per serving, annual volume, packaging needs, certification requirements and destination markets. Our team will recommend suitable grades and premix concepts.