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XAMACOL®


Xanthophylls are naturally-occurring yellow pigments that form one of the two major divisions of carotenoids. Like other carotenoids, xanthophylls are found in the highest quantity in the leaves of green plants.

The group of xanthophylls includes many compounds such as the carotenoids lutein and zeaxanthin. The level of lutein and zeaxanthin ingested as part of the poultry diet has a direct effect on the color of the egg yolk and skin. Since color is an indication of quality, producers often supplement the animal diet to achieve the exact level of pigmentation desired.

XAMACOL® is a yellow pigment based on natural Xanthophylls, mainly lutein and zeaxanthin, extracted from marigold flowers (Tagetes erecta) which delivers consistent and uniform color for the egg yolk and broiler skin.

When used in combination with red carotenoids, XAMACOL delivers the desired level of yellow coloring as well as efficient absorption, optimal dispersability and stability in final feed. All active ingredients are found in a highly bioavailable form, which makes this product completely effective and reliable for pigmenting purposes.

Product features:

  • Homogeneous particle size
  • Free-flowing characteristics
  • Easy handling and application
  • Produced under FAMI-QS certification and strict control plan undesirable substances
  • 100% natural source of carotenoids
XAMACOL® 20 B logo

XAMACOL® 20 B is a yellow pigment (Feed additive preparation) based on natural xanthophylls (mainly lutein and zeaxanthin) extracted from Tagetes erecta and contains a minimum 20 g/ kg of xanthophylls to enhance the color of the egg yolk and broiler skin.

XAMACOL® 40 B logo

XAMACOL® 40 B is a yellow pigment (Feed additive preparation) based on natural xanthophylls (mainly lutein and zeaxanthin) extracted from Tagetes erecta and contains a minimum 40 g/ kg of xanthophylls to enhance the color of the egg yolk and broiler skin.

XAMACOL® 60 B logo

XAMACOL® 60 B is a yellow pigment (Feed additive preparation) based on natural xanthophylls (mainly lutein and zeaxanthin) extracted from Tagetes erecta and contains a minimum 60 g/ kg of xanthophylls to enhance the color of the egg yolk and broiler skin.

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