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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.
