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Botonical Name | : | Bixa orellana L | |
CAS # | : | N/A | |
Country of Origin | : | South America | |
Color & Odor | : | Bright yellow to orange red | |
Solubility | : | soluble in oil & water | |
Specific Gravity | : | 2.862 - 3.012 @ 20°C | |
Optical Rotation | : | -20°C | |
Refractive Index | : | 1.457 - 1.480 | |
Flash Point | : | >100°C | |
Extraction Method | : | Solvent Extraction |
DESCRIPTION:
Annatto is extracted from orange coloured, outer coat that surrounds seeds of shrub Bixa orellana. A native to India, South America, East Africa, Caribbean and Philippines, the colourings in the extract range from yellow to orange hue and are due to presence of bixin and norbixin compounds. These seeds have coating of an oily paste that contains bixin, which is extracted using aqueous alkaline solution & vegetable oil solvent. CONSTITUENTS:
Annatto vegetable oil, propylene glycol, mono-& glycerides, potassium hydroxide, Bixin (Fat soluble part -70-80% ), norbixin (water soluble part), Propyline Glycol. AROMATIC SUMMARY / NOTE / STRENGTH OF AROMA:
Characteristic odor. BLENDS WITH:
Turmeric or paprika oleoresin. COMMON NAMES:
Urucum, colorau, achiote or bija, Bixa, atsuete, bixin, butter colour or rocou. USES:
A good food colorant, Annatto extract is extensively used in Soy Drinks, Milk Drinks, Spirits & other beverages. Other than this, it is also used for colouring cheese, dairy produce as well as baked goods. Further, it is also used as a dye fabric as it has high water solubility and has better stability in alkaline mediums.
