Riboflavin

Synonyms: Vitamin B2, Lactoflavin, 7,8-Dimethyl-10-ribitylisoalloxazine, Riboflavine, E101, Vitamin G

Riboflavin, also known as vitamin B2, is a water-soluble, yellow-orange fluorescent compound that belongs to the flavin family. It was first isolated in the 1930s from milk whey, hence the name lactoflavin, and has since become an essential micronutrient in human and animal nutrition. As a precursor to the coenzymes flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), riboflavin plays a central role in cellular energy production and redox reactions.

Chemically, riboflavin is a substituted isoalloxazine ring linked to a ribitol side chain. This structure allows it to function as a versatile electron carrier in biological systems. Unlike many vitamins, the human body cannot synthesize riboflavin, making dietary or supplemental intake necessary. It is found naturally in a variety of foods, including dairy products, eggs, lean meats, and green vegetables, but commercial production relies on fermentation or chemical synthesis to meet global demand.

In the pharmaceutical and food industries, riboflavin is standardized to high purity, typically 98.0% to 102.0% on a dried basis. It is widely used in multivitamin preparations, infant formulas, energy drinks, and animal feed premixes. Its photostability and distinctive color also make it useful as a natural food colorant (E101), particularly in products where a yellow hue is desired. For research and industrial applications, riboflavin serves as a key component in cell culture media and biochemical assays.

Function

• Energy metabolism: Riboflavin is essential for the metabolism of carbohydrates, fats, and proteins as a cofactor for FMN and FAD.
• Antioxidant activity: It supports glutathione recycling and helps protect cells from oxidative stress.
• Red blood cell production: Riboflavin is required for the regeneration of glutathione and proper iron handling in hemoglobin synthesis.
• Skin and eye health: It maintains the integrity of mucous membranes and is used in ophthalmic formulations.
• Food fortification: Added to cereals, dairy products, and beverages to prevent deficiency.
• Animal nutrition: Supports growth and feed efficiency in poultry and swine.

Source & Standardization

• Source: Produced via fermentation using Ashbya gossypii or Bacillus subtilis, followed by purification.
• Extraction: Fermentation broth is processed through filtration, crystallization, and drying.
• Standardization: ≥98.0% riboflavin (HPLC), meeting USP/EP/BP standards.
• Forms: Orange to yellow crystalline powder, also available as riboflavin-5-phosphate sodium.
• Applications: Pharmaceuticals, dietary supplements, food fortification, animal feed, cosmetics, and research.

Specifications

Documentation & Supply

• Monthly capacity: 50 metric tons
• Lead time: 3-5 business days (stock items)
• Documentation: COA, MSDS, TDS, nutritional analysis, and regulatory support available upon request
• Packaging: 25 kg fiber drums with double polyethylene liners, or customized packaging for small quantities

Request For Quote

• LyvBio Co., Ltd. — Email: info@lyvbio.com