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Annatto, bixin is an apocarotenoid found in the seeds of the achiote tree (Bixa orellana) from which it derives its name.
Annatto, bixin is commonly extracted from the seeds to form annatto, a natural food coloring, containing about 5% pigments, of which 70–80% are bixin.
Annatto, bixin is a natural carotenoid-based colorant, widely used as a food coloring agent and antioxidant derived from the seeds of the achiote tree (Bixa orellana).
CAS Number: 6983-79-5
Molecular Formula: C25H30O4
Molecular Weight: 394.5
EINECS Number: 230-248-7
Synonyms: Bixin, 6983-79-5, cis-Bixin, alpha-Bixin, a-Bixin, Isobixin, Stable bixin, BIXINS CIS-FORM, .ALPHA.-BIXIN, Annatto (E 160b), E160b, (2E,4E,6E,8E,10E,12E,14E,16Z,18E)-20-methoxy-4,8,13,17-tetramethyl-20-oxoicosa-2,4,6,8,10,12,14,16,18-nonaenoic acid, 20-methoxy-4,8,13,17-tetramethyl-20-oxoicosa-2,4,6,8,10,12,14,16,18-nonaenoic acid, (2E,4E,6E,8E,10E,12E,14E,16Z,18E)-20-methoxy-4,8,13,17-tetramethyl-20-oxo-icosa-2,4,6,8,10,12,14,16,18-nonaenoic acid, 2,4,6,8,10,12,14,16,18-Eicosanonaenedioic acid 4,8,13,17-tetramethyl monomethyl ester (2E,4Z,6E,8E,10E,12E,14E,16E,18E), 2,4,6,8,10,12,14,16,18-EICOSANONAENEDIOIC ACID 4,8,13,17-TETRAMETHYL 1-METHYL ESTER (2E,4Z,6E,8E,10E,12E,14E,16E,18E), Methyl (9-cis)-hydrogen-6,6'-diapo-psi,psi-carotenedioate, 6'-methyl hydrogen 9'-Z-6,6'-diapocarotene-6,6'-dioate, 6'-methyl hydrogen 9'-cis-6,6'-diapocarotene-6,6'-dioate, 6-Methyl hydrogen (9Z)-6,6'-diapocarotene-6,6'-dioate, 6,6'-DIAPO-.PSI.,.PSI.-CAROTENEDIOIC ACID 6-METHYL ESTER 9-CIS, (9-cis)-6,6'-diapo-?,?-carotenedioic acid 6-methyl ester, Bixinol, C25H30O4, DTXSID1024629, DTXCID304535, RefChem:29838, CHEBI:3136, CHEMBL1172615, EINECS 230-248-7, 230-248-7, UNII-9L7T4VB66G, CCRIS 9384, SCHEMBL9939959, orb1710247, MSK157564, AKOS040732608, HY-N6884, Tox21_303095, NCGC00257045-01, MS-26633, CS-0100483, C08582, Q424572, BIXIN;methyl (9-cis)-hydrogen-6,6'-diapo-psi,psi-carotenedioate;BIXINE;2,4,6,8,10,12,14,16,18-Eicosanonaenedioic acid, 4,8,13,17-tetramethyl-, monomethyl ester, (2E,4Z,6E,8E,10E,12E,14E,16E,18E)-;CIS-BIXIN;BIXIN MIN 90%;(9Z)-6,6'-Diapo-ψ,ψ-carotene-6,6'-dioic acid 6-methyl ester;cis-Norbixin methyl ester
Annatto, bixin is found in the seed of the plant Bixa orellana, native to India.
Later it was found growing in South America, where the Indians used the red dye from the seeds as a body paint.
Annatto, bixin of the seeds appears on the market as annatto.
Annatto, bixin is used in coloring butter, margarine, and cheese such as Leicester cheese.
In Mexican and South American cuisine, Annatto, bixin finds special use as a flavor and coloring matter.
Annatto, bixin is available as an aqueous solution, as an oleaginous dispersion, and a spray-dried powder.
Annatto, bixins main pigment in oil-based systems is bixin, the ester form of annatto pigments.
Annatto, bixin belongs to the class of apocarotenoids.
Chemically, Annatto, bixin consists of a conjugated polyene chain with a methyl ester group (–COOCH₃) at one end.
This structure gives it strong light absorption and lipophilic character.
Annatto, bixin is responsible for red to orange coloration.
Annatto, bixin is obtained from achiote seeds (Bixa orellana) through extraction, typically using oil or organic solvents.
Annatto, bixin is the primary pigment in the raw extract.
This makes it suitable for fat-based applications.
Physically, Annatto, bixin appears as a deep red to orange oily liquid or crystalline solid depending on formulation.
Annatto, bixin is insoluble in water but soluble in oils and organic solvents.
It has a mild characteristic odor.
The compound exhibits strong coloring properties, providing orange to red hues in lipid systems.
Annatto, bixin enhances visual appeal of products.
This is important in food and cosmetic applications.
Annatto, bixin also shows moderate antioxidant activity, helping to reduce oxidation in fats and oils.
Annatto, bixin can scavenge free radicals.
This supports product stability.
Annatto, bixin is chemically sensitive to light, heat, and oxygen, which can cause degradation and color fading.
Annatto, bixin is often stabilized in formulations.
Proper storage is required.
Annatto, bixin is best described as a natural, oil-soluble carotenoid colorant with antioxidant properties, widely used in food, feed, and cosmetic applications.
Annatto, bixin exhibits high affinity for lipid matrices, allowing it to distribute uniformly in fats and oils.
This ensures consistent coloration.
Annatto, bixin is ideal for fat-rich products.
The pigment shows good compatibility with emulsifiers, enabling its use in oil-in-water emulsions when properly formulated.
Emulsification improves dispersibility.
This expands application range.
Annatto, bixin can undergo cis–trans isomerization, which may slightly alter color intensity and shade.
Processing conditions influence isomer ratios.
Annatto, bixin is a stable-in-lipids, formulation-dependent carotenoid pigment with strong coloring performance and moderate antioxidant properties, making it essential in food, cosmetic, and industrial applications.
Melting point: 217°C (dec.)
Boiling point: 438.7°C (rough estimate)
Density: 1.0659 (rough estimate)
refractive index: 1.4460 (estimate)
storage temp.: -20°C
solubility: Chloroform (Slightly), DMSO (Slightly), Methanol (Slightly)
form: Solid
Colour Index: 75120
pKa: 4.69±0.10 (Predicted)
color: Dark Red to Very Dark Red
λmax: λ: 465–475 nm Amax
Stability: Air Sensitive, Light Sensitive, Temperature Sensitive
InChIKey: RAFGELQLHMBRHD-SLEZCNMESA-N
SMILES: CC(/C=C/C(O)=O)=CC=CC(C)=CC=CC=C(C)C=CC=C(/C=C/C(OC)=O)C || CC(/C=C/C(O)=O)=CC=CC(C)=CC=CC=C(C)C=CC=C(/C=C/C(OC)=O)C
LogP: 8.23
Annatto, bixin is found in the seed of the plant Bixa orellana, native to India.
Later it was found growing in South America, where the Indians used the red dye from the seeds as a body paint.
An extract of the seeds appears on the market as annatto. This extract is used in coloring butter, margarine, and cheese such as Leicester cheese.
In Mexican and South American cuisine, it finds special use as a flavor and coloring matter. Annato is available as an aqueous solution, as an oleaginous dispersion, and a spray-dried powder.
Annatto, bixin is a methyl ester of a dibasic fatty acid.
On treating with alkali, it is hydrolyzed to form water soluble norbixin.
Annatto, bixin is obtained in pure form from annatto seeds.
Annatto, bixin is a carotenoid and estimated as yolk and skin pigmenter.
Annatto, bixin is an orange, oil-soluble liquid that is obtained from the seed coat of the fruit of the Annatto tree,
Annatto, bixin is often used in fruit and cream fillings, frying oil, ice cream, icings, margarine, mayonnaise, soft drinks, etc.
Annatto, bixin is the lipophilic (oil-soluble) form of annatto pigments, in contrast to norbixin which is water-dispersible.
This difference arises from its ester group.
Annatto, bixin determines application areas.
The molecule contains a long conjugated polyene chain, responsible for strong absorption in the visible region.
This produces intense orange-red coloration.
Annatto, bixin is highly effective as a pigment.
The presence of a methyl ester group (–COOCH₃) reduces polarity compared to norbixin.
This enhances solubility in fats and oils.
Annatto, bixin is ideal for lipid-based systems.
Annatto, bixin can undergo hydrolysis under alkaline conditions to form norbixin.
This conversion increases water compatibility.
Annatto, bixin is important in processing.
Annatto, bixin exhibits moderate antioxidant activity, particularly in oil-rich environments.
It helps delay lipid oxidation.
This improves shelf life.
The pigment is sensitive to light, oxygen, and high temperatures, leading to oxidation or isomerization.
This may cause color fading.
Stabilizers are often used.
Annatto, bixin is commonly formulated in oil solutions, emulsions, or encapsulated forms to improve stability and handling.
Encapsulation protects against degradation.
This enhances performance.
The extract may contain minor components such as other carotenoids, fatty acids, and waxes, depending on extraction method.
These can influence stability and color tone.
Annatto, bixin is a lipophilic carotenoid pigment with strong coloring ability, moderate antioxidant properties, and formulation-dependent stability, making it highly valuable in oil-based and emulsified systems.
Annatto, bixin demonstrates moderate thermal stability, but prolonged exposure to high temperatures can degrade the pigment.
This leads to color fading.
Temperature control is important.
Bixin interacts with oxygen and light, which can accelerate oxidation.
Antioxidants such as tocopherols are often added.
This improves stability.
The pigment can contribute to color standardization in industrial formulations, ensuring batch-to-batch consistency.
Standardized extracts are commonly used.
This improves product reliability.
Annatto, bixin is often incorporated into carrier systems such as oils, powders, or beadlets to improve handling and dosing.
These forms enhance stability and usability.
Annatto, bixin is widely valued in clean-label formulations, as it serves as a natural alternative to synthetic dyes.
Uses:
Annatto, bixin is a carotenoid that is the main coloring component of annatto.
Annatto, bixin is obtained from the bixa orellana tree.
Annatto, bixin is soluble in fats and oils and the produced color is found in the fat fraction of the food.
Annatto, bixin has a yellow hue, very good oxidation stability, fair light stability, and good heat stability, but it is poor at very high temperatures, such as above 125°c.
One part bixin is equivalent to 1.5 parts caro- tene.
Annatto, bixin is used at 0.5–10 ppm in finished foods, such as margarine, salad dressings, popcorn oil, and baked goods.
Annatto, bixin is also termed annatto extract. see annatto.
Annatto, bixin is widely used in the food industry as a natural colorant (E160b), especially in fat-based products.
It provides orange to red hues.
In butter, margarine, and spreads, it is one of the most common colorants.
It standardizes and intensifies yellow-orange color.
This improves product consistency.
Annatto, bixin is applied in cheese and processed cheese products, particularly in oil-rich systems.
It gives characteristic color to products like cheddar.
This enhances appearance.
Annatto, bixin is used in snack foods, such as chips and extruded products.
Annatto, bixin provides attractive surface coloration.
This improves presentation.
In sauces, dressings, and oil-based condiments, it delivers stable color in lipid systems.
Annatto, bixin blends well with fats and oils.
This ensures uniform distribution.
Annatto, bixin is used in bakery and confectionery products containing fats.
It enhances color without affecting flavor significantly.
This improves product appeal.
Annatto, bixin is widely applied in animal feed, especially for poultry and aquaculture.
It enhances pigmentation of egg yolks, skin, and fish flesh.
This increases market value.
In cosmetic formulations, it is used as a natural pigment in oil-based products such as lip balms and creams.
Annatto, bixin provides warm tones.
This improves aesthetics.
Annatto, bixin is also used in nutraceutical and functional products for both coloration and antioxidant contribution.
It supports product stability.
Annatto, bixin is used wherever natural orange-red coloration and antioxidant support in lipid systems are required, especially in food, feed, cosmetics, and oil-based formulations.
Annatto, bixin is used in ready meals and processed foods containing fats to maintain a consistent, appealing color after heating and storage.
Annatto, bixin compensates for color loss during processing.
This improves product presentation.
In fried and coated snack products, it is applied to enhance surface color and uniformity.
Annatto, bixin provides a rich orange tone.
This increases visual appeal.
Annatto, bixin is used in meat products and marinades, especially those with oil content, to enhance and stabilize color.
It contributes to a desirable appearance.
This improves marketability.
Annatto, bixin is applied in plant-based and alternative meat products to mimic the color of traditional meat.
It enhances realism in appearance.
This aligns with modern food trends.
In encapsulated color systems, it is incorporated into powders or beadlets for improved stability and handling.
Encapsulation protects against oxidation and light.
This extends shelf life.
Annatto, bixin is used in cosmetic formulations such as lipsticks, balms, and creams, where oil solubility is required.
It provides natural coloration and mild antioxidant benefits.
This improves aesthetics and stability.
In functional and clean-label food products, it serves as a natural alternative to synthetic dyes.
Annatto, bixin supports consumer demand for natural ingredients.
This enhances product positioning.
Annatto, bixin is applied in aquaculture and poultry feed to improve pigmentation of fish and egg yolks.
It enhances visual quality of animal products.
This increases commercial value.
Annatto, bixin is also used in research and quality control applications to study carotenoid behavior in lipid systems.
It serves as a reference pigment.
Annatto, bixin is used wherever stable, natural coloration in fat-based systems and improved product appearance are required across food, feed, cosmetics, and research applications.
Safety Profile:
Annatto, bixin presents low hazard potential, as it is a natural carotenoid pigment widely used in foods and generally recognized as safe at typical use levels.
Annatto, bixin is commonly consumed in small amounts.
However, concentrated forms require standard handling precautions.
Skin contact is typically low risk, but prolonged exposure to concentrated material may cause mild irritation or staining (orange-red coloration).
Sensitive individuals may experience slight redness.
Protective gloves are recommended in industrial handling.
Eye contact may cause mild irritation.
Symptoms include redness and discomfort.
Annatto, bixin eyes should be rinsed thoroughly with water if exposure occurs.
Inhalation of dust or aerosols (in powdered forms) may cause minor respiratory irritation.
Fine particles can irritate the nose and throat.
Adequate ventilation and dust control are recommended.
Annatto, bixin ingestion is considered safe at approved food-use levels, but excessive intake may cause mild gastrointestinal discomfort in some individuals.
Rare allergic reactions have been reported.
Medical advice may be sought if necessary.
