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Annatto (E160(b))
The seeds of the annatto bush have long been recognised by some cultures to bring
colour and flavour to the diet.
Please note that there are restricted usage levels and applications for annatto.
Please refer to Standard 1.3.1, Schedule 1 of the Food Standards.
| COLOUR |
NAME |
STABILITY
|
APPLICATION
|
| |
|
HEAT
|
LIGHT
|
ACID
|
Drink
|
Ice Cream
|
Confectionery
|
Dairy
|
Dessert
|
Sauce
|
Meat
|
| Flour |
Sugar
|
|
Annatto |
Good
|
Good
|
Good
|
Y
|
Y
|
Y
|
Y
|
Y
|
Y
|
Y
|
Y
|
| Please note this summary takes into account
physical suitability, but does not account for legislative restrictions. |
Annatto seeds provide two pigments: bixin, which is oil soluble
and norbixin, which is soluble in water. Both pigments are
cartenoids and may, therefore, be adversely affected by light and oxygen. In
extreme cases, it is helpful to protect sensitive products using ascorbic acid.
Norbixin is sensitive to sulphur dioxide at levels in excess
of 100ppm, whereas hard water or low pH conditions can lead to pigment precipitation
unless specially formulated products are used. These pigments are heat stable
and provide an orange hue. They are frequently offered as blends with other
pigments, especially curcumin, to ensure that precise yellow/orange shades
are achieved. Traditionally, the main use of norbixin has been in cheese colourations,
but it is used in a much wider variety of applications including breadcrumbs,
flour
confectionery, dairy products and ice cream.
Available in both liquid and powder forms, it is a colouring with wide application.
The oil-soluble pigment, bixin is used in cream fillings for
biscuits, snack foods, margarines, low-fat spreads and other fat-based systems.
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 For more
information on DD Williamson, our supplier
of Annatto, please click here. |
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The
Hawkins Watts New Zealand COLOUR SELECTOR
