Annatto is one of the oldest colorants, dating back to antiquity for
coloring food, cosmetics and textiles. Annatto is the orange-yellow,
oil-soluble natural pigment extracted form the pericarp of the seeds
of the tropical shrub Bixa orellana.
Annatto has been used as a colorant, especially in cheese and other food
products, for more than 2 centuries. The main pigments in annatto are
bixin and norbixin. Bixin is the monomethyl ester of a dicarboxyl
carotenoid. Norbixin is the saponified form, a dicarboxyl acid of the
same carotenoid.
Processing is primarily done by abrading off of the pigment in an
appropriate suspending agent for production of the native bixin
from the seed. Processing may alternatively involve aqueous
alkaline hydrolysis with simultaneous production of norbixin.
Annatto is available in both water soluble and oil soluble liquids and
powders.
Annatto and its extracts are designated collectively as E160b and are
permitted as a food additive in the European Union and elsewhere, and
have widespread use in the food industry for the colouring of many
commodities including flour and sugar confectionery, dairy and savoury
products, soft drinks and fish.
Annato: the oldest coloring
