ANNATTO

Annatto is also used in household products such as floor wax, furniture polish, and shoe polish.
Annatto has also been used to color wood, rattan, and wickerwork.
Annatto is widely used as a natural color additive (E160b) across multiple industries.

CAS Number: 1393-63-1 (commonly assigned to annatto extract rich in bixin; note: composition varies depending on preparation and solvent system)
EC Number: 215-735-4 (commonly associated with annatto extract; however, regulatory classification may vary due to mixture nature)
Molecular Formula: Not a single fixed formula (mixture of carotenoids such as bixin C25H30O4 and norbixin C24H28O4)
Molecular Weight: Not fixed; major component bixin ~394.51 g/mol, norbixin ~380.48 g/mol

SYNONYMS:
annatto extract, bixa orellana extract, achiote, achote, lipstick tree seed extract, E160b, natural yellow 6, CI Natural Orange 4, orlean, bixin extract, norbixin extract, achiote seed pigment, Annato, 215-735-4, 6PQP1V1B6O, Annatto, C.I. Natural Orange 4, CI 75120, DTXSID7024534, FEMA No. 2103, Natural orange 4, RefChem:558146, 1393-63-1, Annatto extract, Annotta, E 160b, (2E,4E,6E,8E,10E,12E,14E,16Z,18E)-4,8,13,17-tetramethylicosa-2,4,6,8,10,12,14,16,18-nonaenedioic acid

Annatto is a natural food coloring agent and condiment.
Annatto is made from the seeds of the achiote tree (Bixa orellana) native to South and Central America.
The achiote tree yields a heart-shaped brown fruit covered with spiky hairs that contains many red seeds.

The red flesh of these seeds contains the pigment-yielding carotenoids.
Annatto seeds give bixin (oil-soluble) and norbixin (water-soluble).
Bixin is commonly used in fat-rich matrices (butter, margarine, spreads), while norbixin is widely used for cheese and many water-based applications.
oil-soluble, water-soluble and encapsulated grades engineered for improved heat & light stability.

Annatto is versatile and widely used in dairy, bakery, and snacks to provide a natural, clean-label yellow to orange hue.
Common applications of Annatto include butter, cheese, margarine, baked goods, ice cream, savoury seasonings, and sauces.
Annatto is water-soluble carmine orange is a reddish-brown liquid.

Annatto has a mild odor.
Annatto's main pigment component is the sodium or potassium salt of erythroxylin hydrolysate.
Annatto has very good coloring properties and poor sun resistance.

Annatto is soluble in water; the aqueous solution is yellow-orange in color and alkaline.
Annatto is slightly soluble in ethanol.
Annatto is insoluble in acid.

When using Annatto, the pH value should be around 8.0.
Annatto (/əˈnætoʊ/ or /əˈnɑːtoʊ/) 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 is often used to impart a yellow to red-orange color to foods, but sometimes also for its flavor and aroma.
Annatto's scent is described as "slightly peppery with a hint of nutmeg" and its flavor as "slightly nutty, sweet, and peppery".
The color of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds.

The condiment is typically prepared by grinding the seeds to a powder or paste.
Similar effects can be obtained by extracting some of the color and flavor principles from the seeds with hot water, oil, or lard, which are then added to the food.

Annatto and its extracts are now widely used in an artisanal or industrial scale as a coloring agent in many processed food products, such as cheeses, dairy spreads, butter and margarine, custards, cakes and other baked goods, potatoes, snack foods, breakfast cereals, smoked fish, and sausages.
In these uses, annatto is a natural alternative to synthetic food coloring compounds, but it has been linked to rare cases of food-related allergies.

Annatto is of particular commercial value in the United States because the Food and Drug Administration considers colorants derived from it to be "exempt of certification".
Annatto is a typical coloring agent used in Cheddar cheese to compensate for seasonal variations in milk color.

However, this also means that some annatto ends up in the whey, hindering its further processing.
To destroy Annatto, the whey is decolorized with hydrogen peroxide or benzoyl peroxide so that it can be used.
Benzoyl peroxide is widely known as a treatment for acne.

There is a well-founded suspicion that annatto is the actual cause of migraines seemingly triggered by cheese.
This is attributed to the blockage of SULT1A enzymes in the body.
As a result, some individuals experience a massive increase in their own biogenic amines.

Annatto is used alongside Cheddar to color margarine, processed cheese, pastries, desserts, snacks, smoked fish, and ice cream.
Annatto is also approved for organic products.
Annatto is natural color pigment, cas 6983-79-5 dye plants for cosmetic, food and beverage

Annatto is listed as a color additive exempt from certification and is commonly considered to be a natural color.
The yellowish orange color, Annatto, is produced by the compounds bixin and norbixin, which are classified as xanthophylls, a type of carotenoid.
However, unlike beta-carotene, another well-known carotenoid, they do not have the correct chemical structures to be vitamin A precursors.

The more norbixin in an annatto color, the more yellow it is; a higher level of bixin gives it a more reddish shade.
Unless an acid-proof version is used, Annatto takes on a pink shade at low pH.
Agrocanned’s Annatto Extracts are natural colorants derived from the Bixa Orellana seeds.

They provide brilliant yellow to orange hues and exceptional heat and light stability, making them ideal for industrial food applications.
Annatto range offers clean-label coloring options that meet strict European food safety and quality standards.
Annatto is a natural colorant obtained from the seeds of the tropical shrub Bixa orellana.

Annatto has been used for centuries both as a food coloring agent and in traditional practices.
In modern industry, Annatto is mainly valued as a natural alternative to synthetic dyes, especially in food, cosmetics, and pharmaceutical formulations.
The coloring principle of annatto comes primarily from two carotenoids: bixin (fat-soluble) and norbixin (water-soluble derivative).

Annatto colorants are high-performance natural pigments derived from the seeds of the Bixa orellana tree.
Known as Achiote across South America and Urucum in Brazil, this tropical tree produces seeds rich in Bixin, a powerful yellow-to-orange-red carotenoid.
Annatto is a yellow to red-orange natural color that is extracted from the spiney seed pods of the Bixa orellana, or achiote, bush.

Annatto is native to tropical growing areas in Central and South America as well as Africa.
In some countries like Brazil, the seeds are also used as a spice in cooking.
In the coloring world, though, there are two different types of annatto that are used in the food industry: Bixin and Norbixin.

Annatto is an orange-red food coloring or condiment made from the seeds of the achiote tree (Bixa orellana), which grows in tropical regions in South and Central America.
Annatto has several other names, including achiote, achiotillo, bija, urucum, and atsuete.

Annatto’s most commonly used as a natural food coloring, as it imparts a bright color that ranges from yellow to deep orange-red, similar to saffron and turmeric.
Annatto's color comes from compounds called carotenoids, which are pigments that are found in the seed’s outer layer and many other fruits and vegetables, such as carrots and tomatoes.

Additionally, annatto is used as a condiment to enhance the flavor of dishes due to its slightly sweet and peppery taste.
Annatto^'s aroma is best described as nutty, peppery, and floral.

Annatto comes in several forms, including powder, paste, liquid, and as an essential oil.
Annatto is a plant-derived pigment complex, not a single pure compound.

Annatto is extracted from the reddish seeds of Bixa orellana, native to tropical regions of Central and South America.
Annatto is responsible for the yellow, orange, and reddish hues used in foods such as cheese, butter, and snack products.
Annatto contains a mixture of carotenoid derivatives, mainly bixin (lipophilic methyl ester) and its hydrolysis product norbixin (hydrophilic dicarboxylic acid).

This dual nature allows annatto to be used in both fat-based and water-based systems depending on formulation.
Annatto is a plant.
The seed, leaf, and root are used to make medicine.

Annatto is used for enlarged prostate (benign prostatic hyperplasia or BPH), diabetes, stomach problems, skin problems, and other conditions, but there is no good scientific evidence to support these uses.
In foods, annatto is used as a coloring agent.

Annatto contains chemicals that might act as antioxidants or kill bacteria.
Also, some chemicals in annatto might change the way the body uses sugar.
Annatto contains chemicals that might act as antioxidants or kill bacteria.

Also, some chemicals in annatto might change the way the body uses sugar.
Annatto is not a tree nut, but it can trigger allergic reactions in some individuals with nut sensitivities.
If you're allergic, carefully read food labels to avoid annatto, commonly used as a natural coloring.

Annatto is not a tree nut, but it can trigger allergic reactions in some individuals with nut sensitivities.
Annatto is an orange-red dye, spice, or a food additive derived from the seeds of the lipstick tree (Bixa Orellana).
Annatto is also called achiote and can be found in Mexican and Latin American food.

Annatto is found in many different types of food.
Annatto is a natural dye and food coloring, producing colors from bright yellow to deep orange.
The U.S. Department of Agriculture classifies Bixa Orellana as a "tree or shrub."

Annatto is a woody plant that grows in tropical areas and produces seed pods full of seeds covered in bright red pulp.
The pulp and/or seeds are used for making natural dyes for foods, such as cheese, popcorn, cakes, and flavored rice mixes.
Annatto's also used in cosmetics.

Annatto seed is used in South American dishes and may be known as "poor man's saffron."
Annatto can be purchased as whole seeds, powder, or in oil form at specialty markets.
When used in prepared foods, Annatto's considered to be a natural ingredient.

Food manufacturers increasingly are using annatto as a substitute for artificial food coloring.
Annatto seeds are also known as 'roucou' or, eponymously, as 'achiote.'
They come from the achiote tree (Bixa orellana), a small evergreen.

'Achiote' is the name of the tree and the spice in Nahuatl, a language spoken in Mexico.
Indigenous to South America, the tree is now grown in tropical regions all around the globe with Brazil and the Philippines as the primary producers.
Annatto yields a brown, heart-shaped fruit that is covered with prickles, much like the fruit of a chestnut tree.

Inside, however, instead of one shiny seed, there are a multitude of red seeds.
Annatto is the red flesh of those seeds that yields the yellow or orange coloring in cheeses such as Mimolette.
Rumor has it that annatto was initially introduced to cheese by unscrupulous cheesemakers.

Cheese made with high-quality milk from cows that have been grazing on fresh grass tend to have a notably yellow hue to them (the large fat globules in cows' milk are able to retain the beta carotene in green grass).
The theory is that some farmers decided to introduce annatto as a way of attaining the yellow-ish color while feeding their cows things other than fresh grass.

Once introduced, annatto may then have taken off as people gradually kept one-upping themselves, making the cheeses oranger and oranger until it became more of an aesthetic statement than a deliberate effort to disguise the quality of the milk used to make the cheese.
Today, many fine cheeses (such as those mentioned above) utilize annatto to create a visual impact.

Annatto refers to the orange-red seed of the small evergreen annatto or orean tree that is native to tropical South America.
Even in pre-Columbian times Annatto was used for dyeing food, fabrics and as a body color also the western world until today Annatto for the same reason in butter, cheese, smoked fish and cosmetics.

The seeds smell slightly flowery or peppermint and have a delicate, earthy, slightly peppery taste with a hint of bitterness.
They give food a pleasantly earthy taste when used in much higher quantities than needed for dyeing.
at a glance

Annatto has antioxidants and other compounds that may protect cells, fight harmful bacteria, and improve bone health.
Rarely, annatto can cause gastrointestinal symptoms and allergic reactions.
Annatto may interact with certain medications, which can reduce the medication's efficacy.

Annatto is a spice and food coloring agent made from the seeds of the achiote tree, which is a tree that is native to South American, Central America, Mexico, and the Caribbean.
The seeds are found inside the fruit of the achiote tree and can be ground into a powder, infused into oil, or turned into a paste.

Annatto isn’t just for color, though.
Annatto comes with its own special flavor, which is why it’s also used as a spice.
Take a whiff of annatto and you’ll be greeted by a nutty, floral aroma.

The flavor of annatto is best described as mildly sweet and spicy, with some earthy, musky notes.
Annatto color, one of the most popular natural dyes worldwide, is the purified extract of the outer layer of the seeds of the Bixa Orellana tree, native to South America.

The origin of Annatto's name is from the Spanish conquistador Francisco Orellana, who discovered Annatto used as a body paint by the indigenous people.
Annatto's color range goes from yellow to orange.
Annatto is a plant.

Annatto is a natural food coloring and spice derived from the seeds of the achiote tree (Bixa orellana).
"Achiote" is the Spanish word for annatto.
About 70% of natural food colors come from annatto.

Annatto adds a yellow-orange color to foods like cheese, butter, yogurt, sausage, smoked fish, ice cream, and baked goods.
Spanish explorer Francisco de Orellana gave annatto its name when he explored the length of the Amazon River in the 1500s.

The Aztecs and other indigenous people living in Mexico, Central America, and South America used annatto to make fabric dyes and red body paint.
They also used Annatto to make lipstick, which is where achiote gets its other name: lipstick tree.

Other uses for annatto are as a spice and in traditional medicine.
Annatto is safe to eat in small amounts.
Rarely, people who are sensitive to Annatto have had side effects like hives or stomach problems after eating it.

USES and APPLICATIONS of ANNATTO:
Annatto is used both in Europe and the United States as a colourant for cheeses and other foodstuffs.
It imparts several shades of yellow, but also orange and even red.
In Italy, Annatto's use as a colourant for desserts, ice-cream, liqueur, bakery products, smoked fish, etc., is also permitted.

The cosmetics industry makes extensive use of Annatto for make-up (it is the reason for the redness in lipstick), but it also turns up in creams, toothpaste and soap.
In the Italian dairy sector, annatto pigment can be used on the surface of hard and semi-hard cheeses and gives the rind an appealing tinge.

Once Annatto has been extracted and purified, it is turned into a ready-to-use water solution for dairy processing work (for instance, it comes in useful for margarine and cheeses such as Cheshire, Edam, Stilton and Muenster).
Annatto oil offers antioxidant benefits in body care products.

Annatto adds a rich, sunny color to creams, lotions, and shampoos.
Annatto is also used in household products such as floor wax, furniture polish, and shoe polish.
Annatto has also been used to color wood, rattan, and wickerwork.

Annatto is widely used as a natural color additive (E160b) across multiple industries.
In the food industry, Annatto is extensively applied in: Cheese (especially cheddar for characteristic orange color), Butter and margarine, Processed dairy products, Bakery goods, Snacks and coated foods, Seasoning blends, Beverages (limited formulations).

In the cosmetics industry, annatto is used as: Natural pigment in lipsticks and blush products, Coloring agent in creams and lotions.
Annatto has been used for centuries for various purposes.
Traditionally, Annatto was used for body painting, as sunscreen, as an insect repellant, and for treating disorders, such as heartburn, diarrhea, ulcers, and skin issues.

Today, Annatto’s mainly used as a natural food coloring and for its flavor profile.
For example, Annatto is present in various industrial foods, such as cheeses, butter, margarine, custards, cakes, and baked products.
In many areas of the world, annatto seeds are ground up into a paste or powder and combined with other spices or seeds in various dishes.

As such, it’s an important ingredient in cochinita pibil, a traditional Mexican slow-roasted pork dish.
Compared with artificial food colorings, annatto offers antioxidants and has other benefits.
Plus, Annatto's seeds can be used to make essential oils that are used in aromatherapy and may have antimicrobial effects.

Annatto extracts have been used for over two centuries as a food colour, especially in cheese, and various types are now used in a wide range of food products.
Annatto extracts are obtained from the outer layer of the seeds of the tropical tree Bixa orellana.

The principal pigment in annatto extract is cis-bixin, which is contained in the resinous coating of the seed itself.
Processing primarily entails the removal of the pigment by abrasion of the seeds in an appropriate suspending agent.
Traditionally, water or vegetable oil is used for this purpose, although solvent extraction is also employed to produce annatto extracts with an higher pigment content.

Microcrystalline bixin products of 80–97% purity have been developed in response to the need for more concentrated annatto extracts.
Annatto is extracted from Bixa orellana seeds and yields two main pigments: oil-soluble bixin and water-soluble norbixin, used to produce yellow–orange to dark orange hues depending on grade and dosage

Applied in the food field, Annatto Extract has become a new raw material which used in food and beverage industry.
Annatto Extract is applied in the health product field.
Annatto Extract is appliedin pharmaceutical field.

Annatto Extract is appliedin cosmetic material.
Produced under ISO, HACCP, and Halal certifications, these extracts are used across dairy, snack, and savory manufacturing lines.
Applications of Annatto: Cheese and dairy products, Sauces, soups, and snacks, Bakery and ready meals, Seasoning blends and marinades.

Annatto has been used in these parts of the world for centuries as a food coloring agent in traditional dishes because of the naturally vivid red-orange color it lends.
Annatto is also used as a coloring agent in foods such as cheeses and packaged snacks from around the world.

Mimolette, an orange-colored semi-hard cow’s milk cheese from France, gets its color from annatto, as does yellow cheddar.
Some mustards, margarines, and snacks like Goldfish and Cheeze-It crackers also contain annatto.
The seed and leaf of Annatto are used to make medicine.

People take annatto for diabetes, diarrhea, fevers, fluid retention, heartburn, malaria, and hepatitis.
They also use Annatto as an antioxidant and bowel cleanser.
Annatto is sometimes put directly on the affected area to treat burns and vaginal infections and to repel insects.

In foods, annatto is used as a coloring agent.
The main uses for annatto today are as a food coloring and flavoring.

Annatto's an ingredient in Latin American and Caribbean dishes like rice, beans, soups, stews, and tamales.
Food companies add annatto to foods like: Margarine, Cheeses such as Red Leicester and Cheshire, Ice cream, Smoked fish like cod and herring, Rice, Baked goods.

-In the pharmaceutical industry, Annatto is used for:
Tablet and capsule coloring
Coating materials for controlled appearance and identification
Annatto is also used in traditional medicine systems and natural dye applications for textiles in some regions.

-Annatto is used as A Natural Food-Colorant
Annatto’s primary use is as a natural food-colorant.
Annatto is used to give various cheeses their bright yellow color.
The seeds are usually crushed and soaked in water to form a paste once the water evaporates.

This brightly-colored paste, Annatto, is then added to various soups, gravies, cheese, butter, margarine, cakes, and packaged popcorn to enhance their color.
Annatto is also used as a replacement for the expensive saffron in culinary preparations all over the world.
Annatto is even used as a food dye in other commercial packaged food products like smoked fish, microwave popcorn, beverages, and other varieties of packaged food.
Annatto is non-toxic and safer than most other artificial food colorants and additives.

-Annatto is used as A Condiment
Annatto is also used as a condiment to enhance the flavor of dishes.
Annatto is usually used at the beginning of cooking.

Annatto is mixed with other herbs and spices to impart a wholesome flavor.
Annatto is added to marinade pastes to render a smoky flavor to fish, meat, and poultry preparations.
Annatto also is an important ingredient in cochinita pibil, a traditional Mexican slow-roasted pork dish.

-Annatto is used as Cooking Oil
Annatto seeds are commonly steeped in cooking oil to make achiote oil or achiotina lard.
Annatto infuses the oil with its rich color and flavor.
Cooking or sautéing with Annatto or lard renders a beautiful rich tint and flavor to soups, stew, fish, meat, rice, and paella.

-Annatto is used as Commercial Dye And Paint
The isolation of the natural yellow-orange dye from annatto has use in non-culinary industries too.
Annatto exhibits low toxicity and high biodegradability.

Annatto is often used in the cosmetic, textile, and leather industries.
Annatto seeds are also used to create natural fabric dyes.
Annatto’s use in the cosmetic industry has earned it the nickname the lipstick tree.

-Traditional cuisine uses of Annatto:
Ground annatto seeds, often mixed with other seeds or spices, are used in the form of paste or powder for culinary use, especially in Latin American, Jamaican, Belizean, Chamorro, Vietnamese, and Filipino cuisines.
In Mexican and Belizean cuisines, Annatto is used to make the spice recado rojo.

In Venezuela, annatto is used in the preparation of hallacas, huevos pericos, and other traditional dishes.
In Puerto Rico, Annatto is often simmered in oil or ground with seasonings and herbs to make sazón or used to make pasteles, arroz con gandules, and several other dishes, where it is one of the main ingredients.

Annatto paste is an important ingredient of cochinita pibil, the slow-roasted pork dish popular in Mexico.
Annatto is also a key ingredient in the drink tascalate from Chiapas, Mexico.
In the Philippines, Annatto is used for the sauce of pancit palabok.
In Guam, it is used to make a staple rice dish flavored with annatto, onion, garlic, butter, and other spices.

-Industrial food coloring uses of Annatto
Annatto 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.

CHEESE USES OF ANNATTO:
In cheese, the yellow and orange hues naturally vary throughout the year as the cow's feed changes: in the summer, with fresh grass and its natural carotene content, the milk produced would have a natural orange tint, as would the cheese made from Annatto, while at other times of the year, the tint would be greatly reduced.

As Annatto is carried in the cream, skimming the milk, which some farmers did to make butter or to sell it separately, the lesser-quality cheese from such milk would be white.
To fool the consumer, the cheesemakers introduced colorants to imitate the more intense colors of the finer summer cheese.

Initially these colors came from saffron, marigold, and carrot juice, but later annatto came into use.
In the 17th century, the Dutch, who had established colonies in Guyana, traded in food, particularly an orange-red natural colorant, annatto, with the indigenous communities.

Zeeland traders under the authority of the West India Company bought annatto from the inhabitants of the coastal regions of Guyana and Suriname and sold it in the Netherlands as verw ('paint').
One contemporaneous description comes from Adriaen van Berkel, in a book published in 1695, though he does not mention whether Annatto was used in cheese.

The earliest known documentation of annatto's use in cheese is in a 1743 Dutch volume Huishoudelyk Woordboek (Household Dictionary), according to American scientist Paul Kindstedt of the University of Vermont.
Other historical documents from the period confirm that annatto (then called "orleaan" or "orleans") was being used to color cheese by the mid-18th century.

England is another country that has used annatto to color its cheeses; colorants have been added to Gloucester cheese as early as the 16th century to allow inferior cheese to masquerade as the best Double Gloucester, with annatto later being used for that purpose.
This usage was subsequently adopted in other parts of the UK, for cheeses such as Cheshire and Red Leicester, as well as colored Cheddar made in Scotland.

Many cheddars are produced in both white and red (orange) varieties, the only difference between the two being the presence of annatto as a coloring.
That practice has extended to many modern processed cheese products, such as American cheese and Velveeta.
Cheeses from other countries also use annatto, including Mimolette from France and Leyden from the Netherlands.

TRIBAL ART AND BODY PAINTING USES OF ANNATTO:
Annatto has been used by tribals and the ancient Mayans and Aztecs for a range of medicinal and non-medicinal uses.
Annatto was considered sacred in most tribal rituals.

Many ancient Mayan scriptures seem to have been written with annatto juice.
Annatto has also been found to be used in ancient art, crafts, and murals as orange-red ink and color.
Indigenous people and tribal communities still use the pulp emulsion in oil as hair dyes, lipsticks, or body paints.

The annatto-based body paint also seems to repel insects and act as a sunscreen due to the UV-filtering properties of its carotenoid pigments.
However, more information is warranted in this regard.
As annatto is more commonly used as a food coloring agent, let us check out some recipes involving it.

POTENTIAL HEALTH BENEFITS of ANNATTO:
Annatto has been used in traditional medicine for the treatment of diabetes and certain skin conditions due to its natural antioxidant and antimicrobial properties.

***Has Antioxidant Properties
Annatto contains carotenoids and other phytochemicalsi that possess antioxidant properties.
Antioxidants help fight toxicfree radicalsi, which may otherwise increase the risk of heart disease, cancer, diabetes, brain disorders, and other chronic health conditions.

***Has Antimicrobial Properties
Annatto extracts have been shown to inhibit the growth of various bacteria, including Staphylococcus aureus and Clostridium perfringens.
Annatto may also have antifungal properties and may help increase the shelf-life of breads.

***May Reduce Cancer Risk
Annatto’s anti-carcinogenici properties have been attributed to its various plant components.
These include tocotrienolsi, a type of vitamin E, and carotenoids like bixin and norbixin.
Test tube studies have found annatto extracts to be effective in suppressing the growth of cancer cells.
Annatto could also induce cell death in pancreas, liver, human prostate, and skin cancer cells.

***May Promote Vision Health
Annatto is high in carotenoids that may help improve eye health.
Bixin, another annatto carotenoid, was found to help prevent and treat retinal damage.
However, further human studies are needed to recommend annatto as a health supplement or as a potential treatment for vision issues.

***May Help Prevent Age-Related Cardiac Issues
The tocotrienoli in annatto may help reduce inflammation and age-related heart issues.

***May Help Improve Bone Health
Annatto-derived tocotrienoli was found to exhibit anti-inflammatory activity and improve bone health in osteoporosisi in diabetic.

KEY TAKEAWAYS of ANNATTO:
Annatto is a natural food coloring agent, and condiments made from the achiote tree seeds impart a yellowish tinge to the food.
Annatto can impart a smoky and peppery flavor to the dishes.
Annatto has many potential health benefits due to its rich antioxidant profile, and antimicrobial and anti-cancer properties.

Annatto is usually available as powder, paste, liquid, and essential oil.
Annatto doesn’t have a specific taste to itself when used as a food colorant.
Annatto is also used as a condiment in certain culinary preparations, where it adds to the dish an earthy, peppery flavor with a hint of bitterness.
Annatto also has a mild floral scent similar to that of nutmeg.

WHAT DOES ANNATTO TASTE LIKE?
Annatto adds a slightly sweet and peppery flavor to foods.
Annatto also has a somewhat musky taste that's comparable to paprika or saffron.
Some people use annatto as a cheaper substitute for saffron in recipes.
In fact, annatto earned the name "poor man's saffron" because it gives food a similar golden color.

ANNATTO NUTRITION FACTS:
Annatto contains a minimal amount of calories and provides virtually zero energy.
While Annatto is not a significant source of macronutrients, it plays a vital role in enhancing the color and flavor of various dishes while offering a hint of essential fats.

Annatto has a total lipid (fat) content of 1 gram, constituting a mere 2% of the Daily Value (DV).
Notably, Annatto contains 0 grams of carbohydrates and is suitable for low-carb diets.
Further, annatto contains 34.9 milligrams of sodium and contributes to just 1% of the DV, which is relatively low.

Annatto also comprises 0.5 grams of saturated fat, representing 3% of the DV.
Annatto is a widely used food coloring obtained from the seeds of a tropical shrub.
Annatto's hue is yellow to orange.

Unfortunately, natural does not always mean perfectly safe.
Annatto causes hives in some people.
In fact, allergic reactions to annatto appear to be more common than reactions to commonly used synthetic food dyes.

PHYSICAL AND CHEMICAL PROPERTIES of ANNATTO:
Annatto appears as a yellow to deep orange-red powder, paste, or oil-soluble extract, depending on processing method.
Annatto's physical form is highly dependent on solvent extraction (oil, alkaline solution, or organic solvents).

Annatto is insoluble in water in its crude form, but becomes dispersible or soluble when processed into alkaline solutions due to conversion of bixin into norbixin salts.
In oil systems, annatto is highly soluble because of the hydrophobic nature of bixin.

Chemically, annatto pigments are polyene carotenoids, characterized by long conjugated double-bond systems responsible for their intense coloration.
This structure makes them highly sensitive to light, oxygen, and heat, which can lead to gradual fading or degradation over time.
The extract has weak acidic properties due to carboxylic functional groups (especially in norbixin form).

Annatto can form salts with alkali metals, improving water dispersibility and stability in food systems.
Annatto is relatively stable under mild processing conditions but may degrade under prolonged heating or exposure to strong oxidizing agents.
Annatto's stability is influenced by pH, temperature, and presence of antioxidants in the formulation.

KNOW YOUR INGREDIENT: ANNATTO
WHAT IS IT?
Annatto is an orange-red food condiment and coloring agent derived from Bixa Orellana tree seeds.

WHAT ARE ITS BENEFITS?
Annatto may strengthen bones, promote vision health, and help reduce the risk of age-related cardiac issues.

WHO CAN CONSUME ANNATTO?
Annatto is considered likely safe for most people when consumed in moderation.

HOW OFTEN?
Though there are not enough studies about the limit of Annatto consumption, some researchers suggest you can consume 600 mg of it per day.

POTENTIAL HEALTH BENEFITS OF ANNATTO:
Annatto has been associated with various potential health benefits.
***Antioxidant properties
Annatto contains numerous plant-based compounds with antioxidant properties, including carotenoids, terpenoids, flavonoids, and tocotrienols.
Antioxidants are compounds that can neutralize potentially harmful molecules known as free radicals, which can damage your cells if their levels rise too high.

***Antimicrobial properties
Research suggests that Annatto may have antimicrobial properties.
In test-tube studies, annatto extracts were shown to inhibit the growth of various bacteria, including Staphylococcus aureus and Escherichia coli.
In another test-tube study, annatto killed various fungi, including Aspergillus niger, Neurospora sitophila, and Rhizopus stolonifer.

Moreover, adding Annatto to bread inhibited the growth of fungi, extending the bread’s shelf life.
Similarly, one study found that pork patties that were treated with annatto powder had less microbe growth than untreated patties after 14 days in storage.
This research indicates that this food coloring, Annatto, may have a promising role in food preservation.

***May have anticancer properties
Early research suggests annatto has cancer-fighting potential.
For example, test-tube studies have found that extracts of this food coloring may suppress cancer cell growth and induce cell death in human prostate, pancreas, liver, and skin cancer cells, among other types of cancer.
The potential anticancer properties of annatto have been linked to compounds it contains, including the carotenoids bixin and norbixin, and tocotrienols, a type of vitamin E.
While these findings are promising, human studies are needed to investigate these effects.

***May promote eye health
Annatto is high in carotenoids, which may benefit eye health.
In particular, it’s high in the carotenoids bixin and norbixin, which are found in the outer layer of the seed and help give it its vibrant yellow-to-orange color.

***Other potential benefits
Annatto may offer other benefits, including:
May aid heart health. Annatto is a good source of vitamin E compounds called tocotrienols, which may protect against age-related heart issues.
May reduce inflammation. Several test-tube studies indicate that annatto compounds may reduce numerous markers of inflammation.

HOW DO YOU USE ANNATTO?
The fruit of the annatto tree has a reddish-brown, heart-shaped exterior that is covered in short, bristle-like hairs.
As it ripens, the fruit splits open, revealing 30-60 reddish-orange seeds.

These seeds are the source of a natural dye, spice, and paste used in a variety of foods, including:
*Butter
*Margarine
*Ice cream
*Processed cheese
*Condiments
*Sauces
*Soup
*Sausage
*Chicken

Annatto supplements are also available in liquid, powder, and capsule forms, with higher-dose vitamin E tocotrienols.
Some formulations of annatto are packaged with other nutrients and compounds, so it’s important to check the label

Annatto—also known as achiote, atsuete, bija, or urucum—is a spice that plays two roles: It lends a vibrant red-orange hue to foods and also provides a sweet and mildly peppery flavor.
It’s incredibly common in Central and South American, Caribbean, and Filipino cuisine, while much lesser known elsewhere.

HEALTH BENEFITS OF ANNATTO:
Annatto (Bixa orellana), also known as achiote, urucum, and bija, is a small shrub or tree native to Central and South America.
Annatto may have health benefits, including fighting pathogens and supporting heart and bone health.

***May Reduce Cell Damage
Annatto is a natural source of antioxidants, which help protect your cells from damage caused by harmful molecules called free radicals.
When free radicals build up in your cells, they can cause oxidative stress, which is linked to various diseases, including heart disease, diabetes, and cancer.
The two main antioxidants in annatto are bixin and norbixin, which are plant pigments that give the seeds their distinctive red-orange color.
More human studies are necessary to verify these findings.

***May Protect Against Disease
Annatto is rich in several key antimicrobial compounds, which can limit the growth of bacteria, fungi, and parasites.
These antimicrobial compounds include flavonoids, polyphenols, tannins, quinones, terpenoids, and alkaloids.
Extracts from the plant’s leaves, seeds, and roots significantly inhibit the growth of diarrhea-inducing bacteria, including Staphylococcus aureus (staph), Escherichia coli (E. coli), and Shigella dysenteriae (dysentery).

Annatto may also be effective against fungal infections caused by Candida utilis, Candida albicans, and Aspergillus niger.
The studies behind these potential benefits used different extraction methods to obtain annatto, leading to varying results.
May Support Heart Health
Annatto contains a unique form of vitamin E known as tocotrienols, which may boost your heart health.

***May Improve Bone Health
Emerging research suggests that the tocotrienols in annatto may also preserve bone health.
Supplementing with annatto may reduce bone breakage and improve bone formation in postmenopausal women with osteopenia (low bone mineral density).
These effects may be due to tocotrienols’ ability to fight oxidative stress.

***May Reduce Muscle Soreness and Pain
Annatto may be a supportive herb for athletes and active individuals who want to manage muscle soreness and improve athletic performance.
Combining annatto, ginger, and devil’s claw root may help reduce inflammatory knee pain.
These benefits may be due to the plants' antioxidant properties, though further research is needed to confirm these findings.

HISTORY of ANNATTO:
Annatto tree B. orellana is believed to originate in tropical regions from Mexico to Brazil.
Annatto was probably not initially used as a food additive, but for other purposes, such as ritual and decorative body painting (still an important tradition in many Brazilian native tribes, such as the Wari'), sunscreen, insect repellent, and for medical purposes.

Annatto was used for Mexican manuscript painting in the 16th century.
Men of the Tsàchila tribe in Ecuador are highly recognizable thanks to their traditional bright orange hair, which is achieved by using crushed seeds of annatto.

It is believed they have been doing so for centuries.
Annatto has been traditionally used as both a coloring and flavoring agent in various cuisines from Latin America, the Caribbean, the Philippines, and other countries where it was taken home by Spanish and Portuguese colonizers in the 16th century.

Annatto  has various local names according to region.
Annatto's use has spread in historic times to other parts of the world, and it was incorporated in local culinary traditions of many countries outside the Americas.

ANNATTO PLANT:
Annatto comes from Bixa orellana, a small shrub or tree that grows in tropical forests of Central and South America, the Caribbean, and East India.
Growing on the tree are clusters of reddish-brown fruit covered in soft, spiky bristles.
Each fruit contains 10 to 50 small seeds.
People extract annatto from the waxy outer coating on the fruit's seeds.
Annatto  comes from carotenoid pigments called bixin and norbixin in the seeds.

CHEMICAL COMPOSITION of ANNATTO:
The yellow to orange color, Annatto, is produced by the chemical compounds bixin and norbixin, which are classified as carotenoids.
The fat-soluble color in the crude extract is called bixin, which can then be saponified into water-soluble norbixin.
This dual solubility property of annatto is rare for carotenoids.

The seeds contain 4.5–5.5% pigment, which consists of 70–80% bixin.
Unlike beta-carotene, another well-known carotenoid, annatto-based pigments are not vitamin A precursors.
The more norbixin in an annatto preparation, the more yellow it is; a higher level of bixin gives it a more orange hue.

Annatto is obtained from the seeds of the tropical tree Bixa orellana .
Bixin is oil-soluble, while norbixin is water-soluble.
Both pigments, belonging to the carotenoid class, are sensitive to light and oxygen.

Therefore, in some cases, sensitive products can be protected with the help of ascorbic acid.
Annatto is widely preferred as a natural coloring agent not only in the food industry but also in the pharmaceutical industry (in tablets) and the cosmetics industry (in hair and skin care products, blushes, and creams).

Annatto is a natural food additive that has been linked to various benefits, including reduced inflammation, improved eye and heart health, and anticancer properties.
Annatto is a type of food coloring made from the seeds of the achiote tree (Bixa orellana).

Though it may not be well known, an estimated 70% of natural food colors are derived from it.
In addition to its culinary uses, annatto has long been used in many parts of South and Central America for art, as a cosmetic, and to treat various medical conditions.

WHAT IS ANNATTO AND WHERE DOES IT COME FROM?
Annatto, otherwise known as Norbixin, Orlean or Natural Orange (industrial reference number E 160b) is a yellow-reddish colourant with a carotene structure.
Annatto is extracted from the Bixa Orellana plant which belongs to the Bixaceae family and originates in the Amazon Rainforest, thriving in India and Central America.

With oval red-veined leaves shaped somewhat like a heart, the Bixa Orellana shrub has clusters of pinkish-white flowers and fruits enclosed in fuzzy pods.
And Annatto is from the fruits of this plant that we extract the pigment so vital for the colourant.
The fruits are first picked and then left to steep in water before being allowed to dry.

Subsequently, the seeds are removed and used to extract carotenoids, the active part that gives colour (in this case, Bixin, but the same applies to Norbixin and Cis-bixin as well).
Annatto has a subtle smell and aromatic flavour.

PROPERTIES AND BENEFITS OF ANNATTO:
Bixin has been used since ancient times to colour foodstuffs and cosmetics.
Native Indians from the Ecuador region would use annatto paste to dye their hair, whereas the indigenous peoples from Amazonia used it as an insect repellent as well as an antidote to poison mixed with tapioca.

In India annatto is known as sindoor and thought to be auspicious for marriages.
Indeed, Annatto is applied to the middle of the forehead to show that a woman is married.
Last but not least, the Aztecs used this natural colourant as war paint, but also for traditional rituals that marked birth and death within the community.

According to recent research, annatto is also beneficial to our health, helping us to recover from diarrhoea, a high temperature, diabetes, water retention, a swollen stomach, hepatitis and malaria.
Annatto is also used as an antioxidant and applied directly to burns, vaginal infections and insect bites.

PHYSICAL and CHEMICAL PROPERTIES of ANNATTO:
CAS Number: 1393-63-1 (commonly assigned to annatto extract rich in bixin; note: composition varies depending on preparation and solvent system)
EC Number: 215-735-4 (commonly associated with annatto extract; however, regulatory classification may vary due to mixture nature)
Molecular Formula: Not a single fixed formula (mixture of carotenoids such as bixin C25H30O4 and norbixin C24H28O4)
Molecular Weight: Not fixed; major component bixin ~394.51 g/mol, norbixin ~380.48 g/mol
Origin: Made from the seeds of the achiote tree
Varieties: Can be found as a powder, infused into oil, or turned into a paste
Flavor notes: Peppery, sweet
Commonly found in: Central and South American, Caribbean, and Filipino cuisines
Special uses: As a food coloring agent

FIRST AID MEASURES of ANNATTO:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of ANNATTO:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of ANNATTO:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of ANNATTO:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection. 
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A 
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of ANNATTO:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of ANNATTO:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available