Annatto, l’alternative naturelle aux colorants artificiels
Le colorant annatto est un composé naturel obtenu à partir des graines d’un arbre tropical appelé Bixa orellana. Cet arbre pousse principalement en Amérique latine et est connu pour son fruit, le rocou, qui contient les graines utilisées pour extraire le colorant.
Dans l’industrie alimentaire, le rocou est un colorant très polyvalent, utilisé pour colorer une grande variété de produits. Le principal composé actif du rocou est la bixine, un caroténoïde qui donne au rocou sa couleur jaune-orange caractéristique.
In the meat industry, annatto is often used to give processed meats, such as frankfurters and sausages, a more appealing color. It can also be used to help preserve the color of fresh meat by preventing it from turning gray during storage.
Can be used as a natural food coloring in a variety of seasoning blends and other food products. It is typically added in the form of a powder which can be easily incorporated into seasonings and other formulations
It is used as a natural food coloring in confectionary products such as candies, frostings, and icings. It can be used to give a yellow or orange color to these products, and it is often preferred over artificial food colorings because it is a natural ingredient.
It is often used as a natural food coloring in dairy products such as cheese, butter, and yogurt. When using annatto as a colorant in dairy products, it is typically added in the form of a powder or liquid, which can be easily mixed into the recipe
It is widely used as a colorant in the bakery industry in products such as bread, cakes and pastries. It can be added in the form of powder or liquid.