For more than 40 years, Kemin has been the market leader in providing high quality carotenoid products – often referred to as pigments to the layer industry. ORO GLO®, a source of yellow pigmentation from marigolds, improves egg yolk color and increases lutein levels. Kemin also offers KEM GLO™, a source of orange/red pigment, to further enhance egg yolk color.
Xanthophylls are a specific type of carotenoid, and one of the most important xanthophylls is lutein. Lutein is found in high quantities of green, leafy vegetables,1 as well as in marigolds, and plays a significant role in eye health.
Click here to learn more about Organic ORO GLO®.
ORO GLO® 15 Liquid delivers a consistent yellow pigmentation to broiler skin as well as consistent pigment color density throughout the product. The liquid form is particularly advantageous in high volume manufacturing situations.
ORO GLO® 20 Dry is primarily used in layer diets and allows uniform distribution of color throughout the feed for a more consistent egg pigmentation.
Through its Customer Laboratory Services (CLS), Kemin offers customers a complimentary validation to test color and lutein values in egg yolks. CLS analyzes organic and non-organic feed ingredients to compare the consistency of lutein and color levels to the customer's carotenoid specification.
For more information on CLS, or to get your complimentary product analysis, contact your Kemin sales representative.
1Perry, A., Rasmussen, H., and Johnson, E. (2009). Xanthophyll (lutein, zeaxanthin) content in fruits, vegetables and corn and egg products. J Food Comp Anal. 22: 9-15.
2Walk, A., et al. 2017. From neuro-pigments to neural efficiency: The relationship between retinal carotenoids and behavioral and neuroelectric indices of cognitive control in childhood. International Journal of Psychophysiology. 118: 1–8.
3Wu, J., et al. 2006. Surv Ophthalmol. 51: 461-481.
4Bone, R. A., Landrum, J. T. & Tarsis, S. L. 1985. Preliminary identification of the human macular pigment. Vision Res. 25: 1531–1535.
5Calvo, N. 2005. Lutein: A valuable ingredient of fruit and vegetables. Crit Rev Food Sci and Nutr. 45: 671-696.
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