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.
The volumetric thermal expansion coefficient is the most basic thermal expansion coefficient, and the most relevant for fluids. In general, substances expand or contract when their temperature changes, with expansion or contraction occurring in all directions. Substances that expand at the same rate in every direction are called isotropic.