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What is the Annatto ?

Annatto is , while it's Molecular Formula is C24H28O4. Annatto is a color source of yellowish to reddish-orange color obtained from the seed coating of the tree bixa orellanna. the oil- soluble annatto consists mainly of bixin, a carotenoid soluble in fats and oils with the color which is produced in the fat portion of the food. it has a yellow hue, very good oxidation stability, fair light stability, and good heat stability, but it is unstable above 125°c. the water-soluble annatto is norbixin (the product resulting when bixin is saponified and the methylethyl group is split off) which is dis- solved as a potassium salt in lye. it is readily soluble in aqueous alkalis with the coloring occurring in the protein and starch fraction of the food. it has a yellow to orange hue and precipitates in most acid foods. the usage level is 0.5–10 ppm in the finished food. it is used in sausage casings, oleomargarine, shortening, and cheese.

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