Carotenoids are the compounds responsible for yellow, orange and red colours in many fruit, vegetable and algal sources. Within each source, carotenoids vary in concentration, proportions and chemical structure, all of which influence how it can be used in a food product.
When heat is added to a substance, the molecules and atoms vibrate faster. As atoms vibrate faster, the space between atoms increases. The motion and spacing of the particles determines the state of matter of the substance. The end result of increased molecular motion is that the object expands and takes up more space.
By contrast, a molecule in a solid can only increase its vibration modes with the addition of heat as the lattice crystal structure prevents both linear and rotational motions. These heated gas molecules have a greater speed range which constantly varies due to constant collisions with other particles. The speed range can be described by the Maxwell-Boltzmann distribution. Use of this distribution implies ideal gases near thermodynamic equilibrium for the system of particles being considered.