Annatto extract

Exempt colorants are made up of a wide variety of organic and inorganic compounds representing the animal, vegetable, and mineral kingdoms. Some, like -carotene and 2inc oxide, are essentially pure factory-produced chemicals of definite and known composition. Others, including annatto extract, cochineal extract, caramel, and beet powder are mixtures obtained from natural sources and have somewhat indefinite compositions. 

Annatto Extract. The aimatto tree (Bixa orelland) is a large, fast-growing shmb cultivated in tropical climates, including parts of South America, India, East Africa, and the Caribbean. The tree produces large clusters of brown or crimson capsular fmit containing seeds coated with a thin, highly... 

The colorant is prepared by leaching the annatto seeds with an extractant prepared from one or more approved, food-grade materials taken from a hst that includes various solvents, edible vegetable oils and fats, and alkaline aqueous and alcohoHc solutions (46,47). Depending on the use intended, the alkaline extracts are often treated with food-grade acids to precipitate the annatto pigments, which ia turn may or may not be further purified by recrystallization from an approved solvent. Annatto extract is one of the oldest known dyes, used siace antiquity for the coloring of food, textiles, and cosmetics. It has been used ia the United States and Europe for over 100 years as a color additive for butter and cheese (48—50). 

Annatto extract is sold ia several physical forms, including dry powders, propylene glycol/monoglyceride emulsions, oil solutions and suspensions, and alkaline aqueous solutions containing anywhere from 0.1—30% active colorant calculated as bixia, norhixin, as appropriate. It... 

The chemistry and performance of annatto extract is essentially that of bixia, a brownish red crystalline material that melts at 198°C. It is moderately stable toward light and has good stabiUty toward oxidation, change ia pH, and microbiological attack. Bixia is very stable toward heat up to 100°C, fairly stable at 100—125°C, and unstable above 125°C, where it tends to form 13-carbomethoxy-4,8-dimethyltridecahexanoic acid. 

Annatto colors (C.I. 75120) E 100 2% norbixin Annatto extract, water, Yellow-orange Cheeses, ice cream, bakery products... 

E 100 1% bixin propylene glycol, potassium hydroxide, mono- and diglycerides Annatto extract in vegetable oil. Yellow-orange beverages Butter, oils, margarines, processed... 

The natnral colorants used often for bakery products are annatto extract or annatto plus turmeric blends (0.02 to 0.06 %) to obtain yellow-orange shades. Crackers are colored with annatto extract, turmeric and paprika oleoresins, or caramel. Turmeric may be used also in combination with FD C colorants. 

Najar, S. V., F. O. Bobbio, and P. A. Bobbio. 1988. Effects of light, air, anti-oxidants and pro-oxidants on annatto extracts (Bixa orellana). Food Chem. 29 283-289. 

E 160b Annatto extracts 2.4 2.4 E 493M Sorbitan esters (2) 6.3 6.3... 

Processors make annatto colors available as a refined powder, soluble in water at pH values above 4.0 (solubility about 10 grams in 100 milliliters of distilled water at 25°C). in an acid-soluble form, in an oil-soluble form, in a water- and oil-soluble form, and in a variety of hues ranging from delicate yellows to hearty orange. Annatto extract is frequently mixed with turmeric extract to obtain various hues. 

Exempt colors do not have to undergo formal FDA certification requirements, hut are monitored for purity. The colorants exempt from FD C certification are annatto extract, /i-carolene, beet powder, 0-apo—8 -carntenol. canlhaxanthin. caramel, carmine, carrot oil. cochineal extract, cottonseed Hour, ferrous gluconate, fruit juices, grape skin extract, paprika, paprika oleoresin. riboflavin, saffron, titanium dioxide, turmeric, turmeric oleoresin. ultramarine blue, and vegetable juices. See also Colorants (Foods). 

Annatto Extracts occur as dark red solutions, emulsions, or suspensions in water or oil or as dark red powders. The extract is prepared from annatto seed, Bixa orellana L. (Fam. Bixa-ceae), using a food-grade extraction solvent. Bixin is the principal pigment of oil-soluble Annatto Extracts. Norbixin is the principal pigment of alkaline water-soluble Annatto Extracts. Commercial preparations are usually mixtures of bixin, norbixin, and other carotenoids. 

A. Oil- and Water-Soluble Annatto Extracts Oil-soluble Annatto Extracts diluted with acetone exhibit absorbance maxima at 439, 470, and 501 nm. Water-soluble Annatto Extracts diluted with water exhibit absorbance maxima at 451 to 455 nm and 480 to 484 nm. 

Oil-Soluble Annatto Extracts Add to the top of the alumina column 3 mL of a solution containing sufficient sample,... 

Water-Soluble Annatto Extracts Transfer 2 mL or 2 g of sample into a 50-mL separatory funnel, and add sufficient 2 N sulfuric acid to make the solution acidic to pH test paper (pH 1 to 2). Dissolve the red precipitate of norbixin by mixing the solution with 50 mL of toluene. Discard the water layer, and wash the toluene phase with water until it no longer gives an acid reaction. Remove any undissolved norbixin by centrifugation or filtration, and dry the solution over anhydrous sodium sulfate. Transfer 3 to 5 mL of the dry solution to the top of an alumina column prepared as described above. Elute the column with toluene, three 10-mL volumes of dry acetone, and 5 mL of Carr-Price Reagent (see Solutions and Indicators) added to the top of the column. The orange-red band of norbixin immediately turns blue-green. 

Oil-Soluble Annatto Extracts Transfer a sample, accurately weighed, into a solution of 1% glacial acetic acid in acetone, and dilute to a suitable volume (absorbance of 0.5 to 1.0). Filter the sample to clarify if necessary. Measure the absorbance at 454 nm, and calculate the color intensity by the formula... 

Water-Soluble Annatto Extracts Determine as directed under Oil-Soluble Annatto Extracts (above), but dissolve the sample in 0.1 M sodium hydroxide, and measure the absorbance at 453 nm. 

Anisic Alcohol, 456 Anisic Aldehyde, 524 Anisole, 456, 606 Anisyl Acetate, 456, 568, 606 Anisyl Acetone, 524 Anisyl Alcohol, 456, 606 Anisyl Formate, 456, 607 Annatto Extracts, 31 Anthrone TS, (Sl)114 Antimony Trichloride TS, 850, 851 APDC Extraction Method, 766 APM, 35, (S 1)4 APM-Ace, (S3)5 APO, 32 Apocarotenal, 32 p-Apo-8 -Carotenal, 32 Apparatus for Tests and Assays, 4, 727 D-Araboascorbic Acid, 134 L-Arginine, 32, (S3)5 l-Arginine Monohydrochloride, 33 Arsenic Specification, Requirements for Keeping, xv... 

Annatto extract Beta-apo-8 -carotenal Beta-carotene Beet powder Canthaxanthin Caramel Carrot oil Cochineal extract (carmine)... 

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