Plant source: Bixa orettana tree seeds
Appearance: reddish brown liquid, lumpy, powdery.
Classification: Natural Pigments
Annatto is a natural edible orange pigment made from Bixa orettana seeds. Due to different production methods, it is divided into water-soluble and oil-soluble groups.
Water-soluble annatto is red to brown liquid, which exist in the form of agglomerates, powders or pastes with slight special odor. Its main component is the sodium or potassium salt of norbixin (Norbixin, C24H28O4 = 380.48), which is a hydrolysis product of bixin. It has excellent dyeability and poor light resistance. It is easily soluble in water and insoluble in acid. Its pH value should be around 8.0 when this product is used.
Oil-soluble annatto is red to brown solution or suspension. Its main component is bixin (bixin, C25H30O4 = 394.5). Bixin is orange-purple crystal with a melting point of 217 ° C; it is soluble in alkaline solution and insoluble in acid; it can form precipitates, which are insoluble in water, soluble in oil, propylene glycol, and acetone, and not easily oxidized.
Function and usage:
Annatto can be used for the coloring of Western desserts, cream, margarine, fats, salad oils, shortenings, ice cream corn flakes, breads, macaroni, pastries, beverages, hams, sausages, cheeses, etc.; and it can be used together with tar-based pigments for the coloring of Wiener sausages.
Packaging and shipping:
25 kg export-grade cardboard barrels as outer package; double-layer food-grade plastic bag as inner package
Shipped by air, by sea and by express.