| Botanical Name | Bixa orellana L |
| Common Name | Urucum, colorau, achiote or bija, Bixa, atsuete, bixin, butter colour or rocou. |
| Country of Origin | Brazil |
| Solubility | soluble in oil & water |
| Specific Gravity | 2.7 to 3.0 |
| Optical Rotation | -20°C |
| Refrective Index | 1.457°C to 1.480°C |
| PlantPart | Seeds |
| Bland With | Turmeric or paprika oleoresin. |
| CAS No | Not Applicable |
| Flash Point | > 200.00 °F |
| Extraction Method | Extraction |
Also known as bixin, butter colour, or rocou; Anatto Extract containing 3.2% - 3.6% Nor- Bixin is of yellow colouring and is extracted from fruit of tropical shrub Bixa orellana. Also called lipstick tree, the extract from seeds is used for colouring as well as flavouring applications especially in Latin American cuisine. As it has main component carotenoid bixin (fat-soluble), it is found suitable for colouring cheese, dairy produce as well as baked goods.
Annatto is the seed or extract from the achiote tree, which is indigenous to Latin and South America. Annatto is used heavily in Central and South America as a dye, medicine, and as an ingredient in many foods. Annatto is a naturally intense dye which can range in color from bright yellow to deep orange. Many commercially made food products utilize annatto for its potent color.
Color : bright yellow to orange red,
Aroma : Characteristic odor
Annatto vegetable oil, propylene glycol, mono-& glycerides, potassium hydroxide, Bixin (Fat soluble part -70-80% ), norbixin (water soluble part), Propyline Glycol.
It finds application in baking, sauces/soups, snack seasoning and other similar applications. As it has slightly peppery sent with hint of nutmeg and slightly sweet and peppery flavour, it is also used in many varieties cheeses like Red Leicester, Cheddar, Brie as well as in margarine, butter, rice, smoked fish & custard powder. It is also used as a commercial food colouring and dye agent.
