Quick Search
Annatto, norbixin is a natural, orange-red food coloring and spice derived from the seeds of the achiote tree (Bixa orellana).
Annatto, norbixin is used to color foods like cheese, butter, and yogurt.
Annatto, norbixin is the water-soluble pigment component extracted from the annatto seed coating, distinct from bixin (the oil-soluble component).
CAS Number: 542-40-5
Molecular Formula: C24H28O4
Molecular Weight: 380.48
EINECS Number: 208-810-8
Synonyms: Norbixin, 542-40-5, beta-norbixin, trans-norbixin, all-trans-Norbixin, ALL-TRANS NORBIXIN, .BETA.-NORBIXIN, NORBIXIN(P), (2E,4E,6E,8E,10E,12E,14E,16E,18E)-4,8,13,17-tetramethylicosa-2,4,6,8,10,12,14,16,18-nonaenedioic acid, (ALL-E)-4,8,13,17-TETRAMETHYL-2,4,6,8,10,12,14,16,18-EICOSANONAENEDIOIC ACID, 2,4,6,8,10,12,14,16,18-Eicosanonaenedioic acid 4,8,13,17-tetramethyl, 6,6'-Diapo-psi,psi-carotenedioic acid, 9'-cis-Diapo-omega,omega-carotinsaeure, 9'-cis-6,6'-Diapocaroten-6,6'-disaeure, E8M59E17AI, UNII-E8M59E17AI, RefChem:927893, DTXSID4031803, DTXSID20274024, EINECS 208-810-8, 208-810-8, CHEBI:7623, CHEMBL1602127, SCHEMBL42367, orb1979951, orb2813852, MSK5908, LMPR01070209, DB15201, NCGC00091554-01, NS00080280, C08608, H56723, Q1997371, NORBIXIN(P);6,6'-diapo-psi,psi-carotenedioic acid;2,4,6,8,10,12,14,16,18-Eicosanonaenedioic acid, 4,8,13,17-tetramethyl-;9'-cis-6,6'-Diapocaroten-6,6'-disaeure;9'-cis-Diapo-omega,omega-carotinsaeure;Annatto (E 160B);E 160B;Einecs 208-810-8
Annatto, norbixin is an orange-red condiment and food coloring derived from the seeds of the achiote tree (Bixa orellana), native to tropical parts of the Americas.
Annatto, norbixin is often used to impart a yellow to red-orange color to foods, but sometimes also for its flavor and aroma.
Annatto, norbixins scent is described as "slightly peppery with a hint of nutmeg" and its flavor as "slightly nutty, sweet, and peppery".
Annatto, norbixin 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).
Annatto, norbixins main pigments are norbixin (water-soluble form) and bixin (oil-soluble form).
Annatto, norbixin belongs to the class of apocarotenoids.
Annatto, norbixin consists of a conjugated polyene chain with terminal carboxylic acid groups, formed by hydrolysis of bixin.
This structure gives it both coloring ability and increased polarity.
Annatto, norbixin is responsible for yellow to orange coloration.
Annatto, norbixin is obtained from achiote seeds (Bixa orellana) through extraction and processing.
Annatto, norbixin is produced by alkaline hydrolysis of bixin.
This allows use in water-based systems.
Annatto, norbixin appears as a yellow to orange powder or solution, depending on formulation.
Unlike Annatto, norbixin, it is dispersible or soluble in water.
It has a mild characteristic odor.
Annatto, norbixin exhibits strong coloring properties, providing yellow to orange hues in foods and products.
It enhances visual appearance.
This is important in food applications.
Annatto, norbixin also shows moderate antioxidant activity, helping reduce oxidation in formulations.
It can scavenge free radicals.
This supports product stability.
Annatto, norbixin is sensitive to light, heat, and oxygen, which can lead to degradation and color fading.
It is often stabilized in formulations.
Annatto, norbixin is best described as a natural, water-dispersible carotenoid colorant with antioxidant properties, widely used in food, feed, and cosmetic applications.
Annatto, norbixin exhibits pH-dependent solubility and color behavior, especially in aqueous systems.
At alkaline pH, norbixin forms soluble salts.
At lower pH, it may precipitate or change hue.
The pigment shows good compatibility with proteins and dairy systems, which is why it is widely used in cheese and milk products.
It binds to protein matrices.
This improves color retention.
Annatto, norbixin can interact with metal ions and formulation components, sometimes affecting stability.
Chelating agents may be used to improve performance.
This supports consistent coloration.
Annatto, norbixin demonstrates moderate light stability compared to some other natural pigments, but still requires protection.
Exposure to UV light can cause fading.
This is important in packaging design.
Annatto, norbixin pigments are often standardized to specific color strength values, ensuring consistent dosing in industrial use.
Annatto, norbixin improves reproducibility.
Annatto, norbixin can be incorporated into powders, emulsions, and liquid concentrates, depending on application needs.
Melting point: 240 °C (decomp)
Boiling point: 640.4±28.0 °C (Predicted)
Density: 1.069±0.06 g/cm³ (Predicted)
storage temp.: Amber Vial, Hygroscopic, -86°C Freezer, Under inert atmosphere
solubility: DMSO (Slightly), Methanol (Slightly, Sonicated)
pKa: 4.39±0.10 (Predicted)
form: Solid
color: Red to Very Dark Red
Stability: Hygroscopic, Light Sensitive, Temperature Sensitive
Cosmetics Ingredients Functions: COLORANT
LogP: 5.532 (est)
Annatto, norbixin, a carotenoid, is extracted from the orange coloured outer coat surrounding the seeds of the shrub Bixa orellana.
When it is initially extracted, it is known as Bixin. Bixin is the Oil Soluble form of annatto, the primary ingredient surrounding the seeds in the fruit of the plant.
Annatto, norbixin can be turned into Norbixin, which is truly water soluble–reducing the need for emulsifiers or gums.
This is a unique attribute of annatto within the carotenoid family.
Annatto, norbixin is an orange, water-soluble powder that is obtained from the seed coat of the fruit of the Annatto tree, Bixa orellana.
Annatto, norbixin is often used in fruit and cream fillings, frying oil, ice cream, icings, margarine, mayonnaise, soft drinks, etc.
Annatto, norbixin, which differ mainly by the presence of ester vs. carboxylate groups.
Annatto, norbixin is formed by hydrolysis of bixin.
This increases polarity and water compatibility.
Annatto, norbixin contains conjugated double bonds along its carbon chain, responsible for strong light absorption.
This gives characteristic yellow to orange coloration.
Annatto, norbixin enables effective pigment performance.
The presence of carboxylic acid groups (–COOH) allows norbixin to form salts in alkaline conditions.
This improves solubility in aqueous systems.
Annatto, norbixin is important in food processing.
Annatto, norbixin exhibits moderate antioxidant activity, particularly in lipid-containing systems.
Annatto, norbixin helps slow oxidative degradation.
This improves shelf life.
The color intensity can vary depending on pH, concentration, and formulation conditions.
Annatto, norbixin may shift slightly in different environments.
This requires careful formulation.
Annatto, norbixin is often used in emulsified or stabilized systems to maintain uniform dispersion.
Stabilizers help prevent precipitation.
This enhances product consistency.
Annatto, norbixin is sensitive to light, oxygen, and high temperatures, leading to degradation or color fading.
Protective packaging and antioxidants are often used.
This maintains stability.
Annatto, norbixin may contain minor components such as other carotenoids, fatty acids, and waxes, depending on processing.
These can influence performance.
Annatto, norbixin is a polar carotenoid pigment with strong coloring ability, moderate antioxidant properties, and formulation-dependent stability, making it valuable in aqueous and mixed systems.
Annatto, norbixin is commonly used in clean-label formulations, as it is perceived as a natural alternative to synthetic dyes.
It aligns with consumer preferences.
This enhances market appeal.
Annatto, norbixin may undergo oxidative degradation over time, forming lighter-colored products.
Antioxidants are often added to slow this process.
Annatto, norbixin is a versatile, pH-sensitive natural pigment with strong compatibility in aqueous and dairy systems, moderate stability, and wide formulation flexibility, making it highly valuable in food and industrial applications.
Uses:
Annatto, norbixin is a carotenoid used as cosmetic pigment and food colouring additive.
Annatto, norbixin is commonly used to impart a yellow or orange color to many industrialized and semi-industrialized foods, including cheese, ice cream, bakery products, desserts, fruit fillings, yogurt, butter, oils, margarines, processed cheese, and fat-based products.
In the United States, annatto extract is listed as a color additive "exempt from certification" and is informally considered to be a natural coloring.
Foods colored with annatto may declare the coloring in the statement of ingredients as "colored with annatto" or "annatto color".
In the European Union, it is identified by the E number E160b.
Annatto, norbixin is widely used in the food industry as a natural colorant (E160b).
Annatto, norbixin provides yellow to orange coloration in a variety of products.
This enhances visal appeal.
In cheese and dairy products, it is one of the most common colorants.
Annatto, norbixin gives cheeses like cheddar their characteristic orange color.
This improves product consistency.
Annatto, norbixin is applied in butter, margarine, and spreads to standardize color.
It mimics natural yellow tones.
This enhances consumer acceptance.
Annatto, norbixin is used in bakery and confectionery products to add warm yellow-orange hues.
Annatto, norbixin improves product appearance.
This supports visual quality.
In beverages and sauces, it is used in water-based systems due to its dispersibility.
Annatto, norbixin provides stable coloration when properly formulated.
This enhances product aesthetics.
It is widely used in snack foods, such as chips and extruded products.
Annatto, norbixin adds appealing color without strong flavor impact.
This improves presentation.
In processed meats, it is used to enhance and maintain color.
Annatto, norbixin contributes to visual quality.
This improves marketability.
Annatto, norbixin is applied in cosmetic formulations as a natural pigment.
Annatto, norbixin provides color in creams and personal-care products.
This improves product appeal.
Annatto, norbixin is used in animal feed, particularly for poultry and aquaculture.
Annatto, norbixin enhances pigmentation of egg yolks and animal products.
This increases commercial value.
Annatto, norbixin is used wherever natural yellow-orange coloration and moderate antioxidant support are required, especially in food, dairy, beverages, cosmetics, and feed applications.
Annatto, norbixin is used in processed cheese products and cheese sauces to maintain a uniform, appealing color after melting and processing.
Annatto, norbixin ensures consistent appearance across batches.
This improves product quality.
In ready meals and convenience foods, it provides stable yellow-orange tones during storage and reheating.
Annatto, norbixin compensates for color loss during processing.
This enhances visual appeal.
Annatto, norbixin is applied in plant-based and alternative dairy products, such as vegan cheese and spreads.
Annatto, norbixin mimics the color of traditional dairy products.
This supports consumer acceptance.
Annatto (norbixin) is used in cereal and snack coatings, including flavored chips and crackers.
It improves surface color and uniformity.
This enhances presentation.
In emulsified food systems, such as dressings and sauces, it provides consistent dispersion and color.
It works well in aqueous environments.
This improves formulation stability.
It is applied in encapsulated color systems to improve stability against light and oxidation.
Encapsulation protects the pigment.
This extends shelf life.
In cosmetic and personal-care products, such as lip balms and creams, it provides natural coloration.
It contributes to warm tones and antioxidant benefits.
This improves aesthetics.
Annatto is used in functional and clean-label products as a natural alternative to synthetic dyes.
It aligns with consumer demand for natural ingredients.
This enhances marketability.
Annatto, norbixin is also used in quality control and research applications to study natural pigment stability and behavior.
It serves as a reference compound.
Annatto, norbixin is used wherever natural, stable coloration and formulation flexibility in aqueous systems are required across food, cosmetic, and research applications.
Safety Profile:
Annatto, norbixin condiments and colorants are safe for most people when used in food amounts, but they may cause allergic reactions in those who are sensitive.
Annatto, norbixin presents low hazard potential, as it is a natural carotenoid colorant widely used in foods and generally recognized as safe at typical use levels.
It 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 (yellow-orange 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.
Eyes should be rinsed thoroughly with water if exposure occurs.
Fine particles can irritate the nose and throat.
Adequate ventilation and dust control are recommended.
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.
Annatto, norbixin is not highly flammable, but as an organic compound it can burn at high temperatures.
Thermal decomposition may produce carbon oxides and irritating fumes.
Standard fire safety precautions should be followed.
