Annatto (Bixin/Norbixin)
Colorants
Antioxidants
1393-63-1
E160b(i)
C₂₄H₂₈O₄ (bixin), C₂₄H₂₈O₄ (norbixin)
$23.22 ~ $34.83
Food
Free sample from 100g(NF)
One unit of:19.5kg/barrel 50kg/barrel
One unit of:19.5kg/barrel 50kg/barrel
19.5kg/barrel
50kg/barrel
Product Info
What is Annatto (Bixin/Norbixin)?
Annatto is a natural food color derived from the seeds of the Achiote tree, containing the yellow-to-orange carotenoids Bixin and Norbixin, and is primarily used to color products such as cheeses, processed foods, and baked goods.
How is Annatto (Bixin/Norbixin) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Harvest ripe annatto pods. The seeds are extracted from the pods, then cleaned, dried, and inspected. | Seed Quality is Paramount. Seeds must be inspected for proper ripeness, color intensity, and freedom from mold, pests, and foreign materials. Moisture content is checked to prevent spoilage. |
| 2 | Pigment Extraction | Extract the colorant from the seed's outer layer (pericarp) using a selected extraction medium. | The extraction medium defines the final product. Use an aqueous alkali solution (e.g., potassium hydroxide) to produce water-soluble Norbixin. Use an edible oil or organic solvent to produce oil-soluble Bixin. Temperature and extraction time are critical to maximize yield without degrading the carotenoid. |
| 3 | Filtration & Separation | Separate the liquid color extract from the spent solid seed material. | Use methods like filter presses or centrifugation to ensure complete removal of solid particles. Inefficient separation leads to impurities and lower quality in the final extract. |
| 4 | Purification & Concentration | The liquid extract is purified. For Norbixin, the alkaline solution is acidified to precipitate the pigment. The extract is then concentrated. | For Norbixin production, precise pH control during acidification is crucial for maximum precipitation. The resulting pigment paste is washed to remove salts. Concentration, often via vacuum evaporation, increases pigment strength while protecting it from heat damage. |
| 5 | Drying | Dry the purified pigment paste or concentrated extract into a stable powder form. | Low-temperature drying methods like spray drying or vacuum drying are essential to prevent thermal degradation. The final moisture content must be strictly controlled to ensure product stability and prevent microbial growth. |
| 6 | Milling & Standardization | Mill the dried pigment to a uniform particle size. Blend with food-grade carriers to meet specific color strength requirements. | Milling ensures homogeneity and improves solubility. The pigment is analyzed for color value and blended with carriers (e.g., maltodextrin, salt, oil) to standardize the product per customer specifications. |
| 7 | Final Quality Control & Packaging | Conduct final analysis on the standardized product and package it in protective containers. | Final QC tests confirm color strength (spectrophotometry), purity (HPLC), and absence of heavy metals and microbiological contaminants. Packaging must be airtight and opaque (light-proof) to protect the pigment from oxidation and photodegradation. |
Technical Specifications
| CAS Number | 1393-63-1 |
| Chemical Formula | C₂₄H₂₈O₄ (bixin), C₂₄H₂₈O₄ (norbixin) |
| Solubility | Fat-soluble (bixin) / water-soluble (norbixin) |
| Storage Conditions | Store in cool, dry place (<25 °C), protected from light and oxygen |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
cheese
butter
margarine
snack
bakery
beverage
sausage casing
confections
traditional cuisine seasoning
Mechanism of action:
| Parameter | Annatto (Bixin/Norbixin) |
|---|---|
| Functional Category | Natural Colorant; Coloring Agent |
| Key Ingredients | Bixin (oil-soluble carotenoid); Norbixin (water-soluble carotenoid) |
| Mechanism of Action | The active compounds, bixin and norbixin, are carotenoids containing a conjugated system of double bonds. This chromophore selectively absorbs light in the blue-green portion of the visible spectrum (~450-500 nm), causing the compound to reflect yellow-to-red light. Bixin, being a methyl ester carotenoid, is lipophilic and disperses in fats and oils. Saponification cleaves the ester group, forming norbixin (a dicarboxylic acid), which is rendered water-soluble as a salt (e.g., potassium norbixin). |
| Application Effect in Product | Imparts a stable yellow-to-orange hue to food products. Bixin is primarily used in oil/fat-based systems such as cheese (cheddar), margarine, butter, and snack food seasonings. The water-soluble norbixin form is used in aqueous systems like dairy products, ice cream, baked goods, and breakfast cereals. Provides a heat-stable, natural alternative to synthetic colorants. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Annatto (Bixin/Norbixin) | Natural Carotenoid Colorant | Yellow-orange to red-orange shades. Bixin (oil-soluble) and Norbixin (water-soluble) forms. Derived from achiote seeds. | Excellent stability in dairy proteins (e.g., cheese). Cost-effective. Good heat and light stability in many systems. | Can precipitate in low pH (acidic) conditions. May impart a slight peppery off-flavor at high concentrations. | Cheese, butter, margarine, snack foods, baked goods, ice cream. | For a cost-effective, stable yellow-orange in dairy and fat-based products where a vegan, natural label is desired. |
| Turmeric (Curcumin) | Natural Phenolic Colorant | Provides a bright, lemon-yellow shade. Oil-soluble. Derived from the turmeric rhizome. | Very bright, vibrant yellow color. Low cost. Often perceived as having health benefits ("clean label" appeal). | Poor light stability (fades quickly). Can have a distinct earthy/spicy flavor. Color is pH-sensitive (turns reddish in alkaline conditions). | Pickles, mustards, dry mixes, some beverages, curries, dairy alternatives. | For a bright, inexpensive yellow in applications where light stability is not critical and a slight flavor note is acceptable. |
| Paprika Oleoresin | Natural Carotenoid Colorant | Provides a deep orange to reddish-orange shade. Oil-soluble. Extracted from paprika peppers. | Strong, consistent red-orange color. Good heat stability. Can be sourced to be flavorless or contribute spicy notes. | Susceptible to fading in light. Can have flavor carryover if not deodorized. Can "bleed" into fatty phases of food. | Processed meats (sausages), snack seasonings, sauces, soups, salad dressings. | For a robust red-orange in savory, oil-based systems where color stability during heating is important. |
| Beta-carotene | Natural/Nature-Identical Carotenoid | Yellow to orange shades. Available in oil-soluble and water-dispersible forms. From natural sources (algae, carrots) or synthesized. | Very versatile (works in oil and water). Clean flavor profile. Good light and heat stability. Adds nutritional value (Pro-vitamin A). | Can be more expensive than annatto or turmeric. Prone to oxidation if not formulated with antioxidants. | Beverages, margarine, dairy, confectionery, nutritional supplements. | For a clean-tasting, stable yellow-orange in a wide variety of applications, especially when vitamin fortification is a benefit. |
| Carmine (Cochineal Extract) | Natural Anthraquinone Colorant | Brilliant pink to deep red shade. Derived from the cochineal insect. Available in water-soluble and insoluble forms. | Exceptionally stable to heat, light, and oxidation over a wide pH range. Provides a vibrant red unmatched by most plant sources. | Not vegan, kosher, or halal. An allergen for some. More expensive than plant-based colors. | Yogurts, red velvet cake, surimi, meat products, confectionery, alcoholic drinks. | When the most stable and vibrant pink-to-red shade is required and its animal origin is not a market barrier. |
Technical Documents
Available Documentation
COA, Spec Sheet, SDS available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications