Annatto, which is extracted from achiote seeds, is one of the most popular natural colorings because of its coloring power and for not having any negative effect on people health, like the rest of natural additives. Its color ranges from yellow to orange and its by-products include presentations in powder, liquid and oil suspension.
While Annatto refers to the raw extract, Bixin is the fat-soluble coloring part, and Norbixin is the water-soluble part. All of them have coloring capacity, which since being extracted from plants acquires the name of natural coloring.
Nowadays, Annatto is found in many types of processed foods as a natural coloring for adding color, improving appearance and making them more attractive. Some foods we eat daily contain this natural coloring. Here are some examples:
Cheese: Annatto is mainly used in processed cheese, cream cheese and cheese sauce. Annatto coloring produces a range of yellow-orange colors in processed cheese.
Margarine, mayonnaise, vegetable oils, and oils: Annatto oil can provide an appropriate tone to margarine and mayonnaise, adding a bright touch to vegetable oil and kitchen oil.
Dairy products and meat sausages: Yogurt and other dairy beverages can be better colored with Annatto, particularly achieving a good stability in acidic pH conditions.
Bakery goods, pasta, processed cereals, snacks: Depending on the processing methods, Annatto coloring stands out these products’ color. Snacks can be colored with Annatto oil. The ranges used vary depending on the desired color intensity.
Ice cream, fruit juices, sauces, seasonings: These foods can be colored with water-soluble Annatto, which provides a yellow to orange color, preserving brightness and transparency, depending on the product.
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