CFTRI Institutional Repository · 2003 · 57 citations · 1 references
Annatto of commerce is the dried seed of Bixa orellana L, an evergreen shrub or small tree, which has been introduced \nwidely throughout the tropics. The orange red colour extracted from annatto seeds is mainly used as a food colour. Its chief \napplication is in colouring butter and cheese. Annatto colour is also used world wide in foods like soft drinks, sugar confectionery, \nmargarine, ice cream, fish products, etc. The orange red colour due to the carotenoids constitutes more than 80% in the annatto \nseed coat, consists of cis-bixin [methyl hydrogen (9'Z)-6,6'-apocarotene-6, 6'-dioate], which on heating in solution converts to a \nmore stable trans isomer and a yellow degradation product. Various constituents isolated and identified from B.orellana seeds are \ndescribed. Minor carotenoids and compounds from lipid portion isolated and identified are also discussed. Extraction of colouring \nmatter from the seed coat of annatto by several methods have been surveyed. Commercial preparations consist of solution or \nsuspension of the pigment in vegetable oil or in water-soluble form in dilute alkaline solution. The toxicological studies and their \nassessment by FAO/WHO have also been reviewed. National and international standards and legislations on annatto colour are \npresented.
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