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Annatto Butter Colour

Annatto Butter Colour
Product Code : VRINFCO0009002
Botanical Name Bixa orellana
Country of Origin Brazil
Solubility Oil soluble
Specific Gravity 0.91 to 0.93
Optical Rotation -10.5 -0.5@20°C
Refrective Index 0.534 - 0.592
PlantPart Seed
Bland With It mixes easily with water, emulsions and several oils. It also blends well with turmeric or paprika oleoresin.
CAS No 8008-79-5
Flash Point 170 °C
Extraction Method 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.

History

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 & Aroma

Color : red to brown with foreign odor,

Aroma : Characteristic odor

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

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

$ 190.00  

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