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| | Botonical Name | : | Bixa orellana |
| | CAS # | : | 8008-79-5 |
| | Country of Origin | : | Brazil |
| | Color & Odor | : | red to brown with foreign odor |
| | Solubility | : | Oil soluble |
| | Specific Gravity | : | 0.9110 - 0.9340 @25°C |
| | Optical Rotation | : | -10.5 to 0.5 |
| | Refractive Index | : | 0.5340 - 0.5920 @20°C |
| | Flash Point | : | 170 °C |
| | Plant Part Used | : | Seed |
| | Extraction Method | : | Solvent Extraction |
DESCRIPTION:
Extracted from the fruit of the tropical shrub Bixa orellana, it is also known as annatto, bixin, butter colour, or rocou. The main component of the fruit is carotenoid bixin, which is fat soluble and used to color cheese, dairy produce and baked products. The seeds are used as spice for flavoring in Caribbean and Latin American foods. CONSTITUENTS:
The annatto seeds contain 40-45% cellulose, 3.5-5.5%sucrose, 0.3-0.9% essential oil, 3% fixed oil, 4.5-5.5% pigments, 13-16% protein and other constituents. It also constitutes tannins, ethereal oils, saponins, mustard oil like substances and sesquiterpenes. AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:
Characteristic odor. BLENDS WITH:
It mixes easily with water, emulsions and several oils. It also blends well with turmeric or paprika oleoresin. COMMON NAMES:
Bixa orellana, Fam Bixaceae, Achiote, Anatta, Annato, Annotta, Aploppas, Arnotta, Arnotto, Orellana, Orlean, Orleana. USES:
Owing to its fat soluble component carotenoid bixin, it is used to color cheese, butter, dairy produce and baked products. The seeds of the fruit are used as spice for flavoring in Caribbean and Latin American foods. The dye extracted from the pulp is used in textile industry and various other industries such as cosmetics.Exceptional Colour Performance
Annatto Butter Colour exhibits a strong orange red to yellow shade, providing consistent brightness to dairy and bakery products. Its ability to remain stable in pH environments from 3.0 to 9.0 ensures colour retention, making it ideal for products with varying formulations. The colour is available in powder, liquid, or paste forms to suit different manufacturing processes.
Safe and Compliant for Food Use
Certified as E160b, this natural food colour meets the highest standards of safety and quality. It complies with FAO/WHO specifications for food additives and maintains microbiological excellence. Its purity (98% by TLC) and extremely low heavy metal presence make it a trustworthy choice for manufacturers, retailers, and suppliers.
Versatile Application and Packaging
Annatto Butter Colour disperses readily in oils and fats, enabling its use in butter, cheese, margarine, and more. Available in user-friendly HDPE drums and food-grade containerswith customized options upon requestit caters to industry-specific needs. Shelf life of 24 months under cool, dry, and dark storage conditions ensures lasting quality.
