Annatto color is sometimes referred to as roucou or achiote and has been used as a food coloring for many centuries
Properties:
Annatto pigment is obtained from the seeds of Bixa Orellana, a bush grown in Central and South America. The color has been used as a food coloring for centuries and contains the source for both Bixin and Norbixin pigments. Bixin is extracted from the seed coating and is oil soluble. It is suitable for fat and oil-based applications such as margarine and other fat emulsions, as well as extruded savory snacks. The extraction of annatto using alkaline hydrolysis results in a second water-soluble pigment, Norbixin, which is suitable for applications such as fine bakery, breakfast cereals, cheese, confectionery, and salad dressings.
Product Overview:
- Available in many forms
- Different forms designed for specific applications
Solubility: Bixin is naturally oil soluble, Norbixin is more water soluble
Heat & Light Stability: Good natural stability; can be increased with antioxidants
APPLICATIONS
Products:
| Annatto oil soluble
Oil Soluble Annatto is Bixin suitable for fat and oil based applications such as margarine and other fat emulsions, as well as snacks. |
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| Annatto water-soluble
By alkaline hydrolysis produces a water-soluble pigment, Norbixin, suitable for applications such as fine bread, breakfast cereals, cheeses, confectionery, and salad dressings. |
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