| 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 | 2.8 to 3.0 |
| Optical Rotation | -20°C |
| Refrective Index | 1.457°C to 1.480°C |
| PlantPart | Seed |
| Bland With | Turmeric or paprika oleoresin. |
| CAS No | 1393-63-1 |
| Flash Point | > 200.00 °F |
| Extraction Method | Extraction |
Coming in Yellow Orange shade, it has strength of 2.0% Bixin and is a natural food colorant obtained from the seeds of the Bixa Orella tree. The pigments that produce this yellow to orange color range are carotenoids, bixin and norbixin. The concentration of color is expressed as a percentage of these compounds where content varies with extraction method. For processing, fruits are dried & then seeds extracted from them are crushed.
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,
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 extensive usage as a constituent in Ice Creams, Margarine, Cheese, Yogurt and other dairy and food products. Other than this, it is also used in many cheeses like Cheddar, Red Leicester, Brie as well as in margarine, butter, rice, smoked fish & custard powder. It is also used as commercial food coloring and dye.
