PRODUCTS

E160b(ii) ANNATTO, NORBIXIN

E160b(ii) Annatto, norbixin is primarily designed for use in products with low pH such as fruit fillings, salad dressings, dessert products, fruit juice drinks, beverages, etc.
E160b(ii) Annatto, norbixin is also commonly used in systems with pHs greater than 4.0.
E160b(ii) Annatto, norbixin produces a yellowish-orange color depending on the product and the quantity used.

CAS Number: 542-40-5 (free acid form; most commonly referenced for norbixin)
EC Number: 230-445-2 (commonly used in chemical inventory systems for norbixin forms)
Molecular Formula: C₂₄H₂₈O₄
Molecular Weight: 380.48 g/mol

SYNONYMS:
annatto norbixin, norbixin, sodium norbixinate, annatto extract (alkali processed), annatto water-soluble extract, E160b(ii), bixinic acid, cis-norbixin, trans-norbixin, annatto pigment acid form, CI Natural Orange 4 (partial usage), achiote extract (alkaline form), Norbixin, 542-40-5, (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, E8M59E17AI, beta-norbixin, RefChem:927893, DTXSID4031803, 208-810-8, Norbixin (>70%), 6,6'-Diapo-psi,psi-carotenedioic acid, trans-norbixin, EINECS 208-810-8, 9'-cis-Diapo-omega,omega-carotinsaeure, UNII-E8M59E17AI, 9'-cis-6,6'-Diapocaroten-6,6'-disaeure, all-trans-Norbixin, (2E,4Z,6E,8E,10E,12E,14E,16E,18E)-4,8,13,17-TETRAMETHYLICOSA-2,4,6,8,10,12,14,16,18-NONAENEDIOIC ACID, NORBIXIN(P), .BETA.-NORBIXIN, ALL-TRANS NORBIXIN, NORBIXIN [MART.], SCHEMBL42367, .BETA.-NORBIXIN [MI], CHEBI:7623, orb1979951, orb2813852, orb3140125, CHEMBL1602127, DTXSID20274024, MSK5908, LMPR01070209, TN8355, DB15201, 2,4,6,8,10,12,14,16,18-Eicosanonaenedioic acid, 4,8,13,17-tetramethyl-, NCGC00091554-01, NS00080280, C08608, H56723, T83915, Q1997371, (ALL-E)-4,8,13,17-TETRAMETHYL-2,4,6,8,10,12,14,16,18-EICOSANONAENEDIOIC ACID, cis-norbixin, trans-norbixin, annatto red acid, 6,6'-diapocarotene-6,6'-dioic acid, bixinic acid, norbixinate, annatto extract (acid form), E160b (color additive group designation), annatto (e 160b), nor bixen, 6,6'-diapo-psi,psi-carotene dioic acid, 4,8,13,17-tetramethyl-2,4,6,8,10,12,14,16,18-eicosanonaene dioic acid, (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

E160b(ii) Annatto, norbixin is a subtype of E160b.
E160b(ii) Annatto, norbixin is obtained by extracting the outer coating of the annatto tree seeds (Bixa orellana L.) with an aqueous solution of alkali (sodium hydroxide or potassium hydroxide).
As a result of this reaction, the main coloring component of E160b(ii) Annatto, norbixin is norbixin, formed as a hydrolysis product of bixin.

Norbixin (C24H28O4) in this additive is present in the form of sodium or potassium salts.
Unlike bixin, it is highly soluble in water, which makes colorant E160b(ii) Annatto, norbixin particularly suitable for use in water-based products.
E160b(ii) Annatto, norbixin shades range from yellow to bright orange.

E160b(ii) Annatto, norbixin is mainly used in dairy pastes, yogurts, desserts, beverages, sauces, and confectionery products.
The key difference between additive E160b(ii) Annatto, norbixin and other subtypes lies in its complete water solubility and the absence of fat-soluble bixin in its composition.
Solvent-extracted E160b(ii) Annatto, norbixin is obtained from the outer coating of the seeds of the annatto tree ( Bixa orellana L.) by washing with one or more of the following food grade solvents: acetone, methanol, hexane, ethanol, isopropyl alcohol, ethyl acetate, alkaline alcohol or supercritical carbon dioxide followed by solvent removal, crystallization and drying.

Aqueous alkali is added to the resultant powder, which is then heated to hydrolyse the colouring matter and cooled.
The aqueous solution is filtered, and acidified to precipitate the E160b(ii) Annatto, norbixin.
The precipitate is filtered, washed, dried and milled, to give a granular powder.

E160b(ii) Annatto, norbixin contains several coloured components; the major colouring principle is cis -norbixin, a minor colouring principle is trans -norbixin; thermal degradation products of norbixin may also be present as a result of processing.
E160b(ii) Annatto, norbixin norbixin is a water-dispersible carotenoid pigment obtained through alkaline hydrolysis of bixin, the major lipid-soluble pigment of annatto seeds.

This transformation converts the methyl ester group of bixin into carboxylic acid groups, resulting in increased polarity and water compatibility.
Because of E160b(ii) Annatto, norbixin modification, norbixin is especially suitable for aqueous food systems, unlike bixin which is restricted to fat-based matrices.
E160b(ii) Annatto, norbixinis widely used in industrial food coloring where uniform dispersion in water or emulsions is required.

E160b(ii) Annatto, norbixin is a natural yellow-orange dye obtained from the seeds of the tropical tree Bixa orenella.
E160b(ii) Annatto, norbixin has a molecular weight of only 395 daltons and must haptenate in order to crosslink IgE and induce an allergic response.
Thus, E160b(ii) Annatto, norbixin may function more like a typical small molecule drug allergen than a typical large molecule protein food allergen.

Skin testing with unhyphenated E160b(ii) Annatto, norbixin has been noted to be negative in individuals with positive oral challenges.
E160b(ii) Annatto, norbixin has been shown to be able to bind to a variety of proteins including bovine serum albumin and κ-casein.
E160b(ii) Annatto, norbixin is a liquid, agglomeration, powder, or paste whose appearance varies from red to reddish-brown.

E160b(ii) Annatto, norbixin range is saffron yellow to yellow in dilute aqueous solution.
This water-soluble E160b(ii) Annatto, norbixin is extracted by dissolving it in NaOH solution or potash solution, using the epidermis of annatto seed as a medium, and then refined to obtain the product.
E160b(ii) Annatto, norbixin is easily soluble in water and slightly soluble in alkaline and alcoholic liquids.

E160b(ii) Annatto, norbixin is strong heat resistance; color does not fade at 180°C.
Optimal condition of E160b(ii) Annatto, norbixin is when pH is approximately 8.
E160b(ii) Annatto, norbixin, a carotenoid, is extracted from the orange coloured outer coat surrounding the seeds of the shrub Bixa orellana

E160b(ii) Annatto, norbixin is the oil-soluble form of annatto, the primary ingredient surrounding the seeds in the fruit of the plant.
It can be turned into E160b(ii) Annatto, norbixin, which is truly water soluble–reducing the need for emulsifiers or gums.
This is a unique attribute of annatto within the carotenoid family.

E160b(ii) Annatto, norbixin is a dark orange liquid, obtained from the Annatto seed (Bixa Orellana).
E160b(ii) Annatto, norbixin is produced using a water-alkaline method of extraction followed by neutralization with inorganic acid and diluted in a basic solution.
E160b(ii) Annatto, norbixin is obtained from the seeds of Bixa orellana, a bush grown in Central and South America.

The extraction of annatto using alkaline hydrolysis results in a second water soluble pigment, E160b(ii) Annatto, norbixin, which is suitable for applications such as fine bakery, breakfast cereals, cheese, confectionery and salad dressings.
E160b(ii) Annatto, norbixin is extracted from annatto seeds using alkaline hydrolysis resulting in water soluble pigment, E160b(ii) Annatto, norbixin.

E160b(ii) Annatto, norbixin is the water-soluble pigment of annatto.
To make E160b(ii) Annatto, norbixin, we put bixin through a process called saponification.
This cleaves the methyl ester of bixin, forming E160b(ii) Annatto, norbixin.

Like bixin, E160b(ii) Annatto, norbixin varies in hue from yellow to orange depending on the usage rate and application.
E160b(ii) Annatto, norbixin is under investigation in clinical trial NCT03820245 (Effect of Short-term Annatto Carotenoids Supplementation on Oxidative Stress Status in Healthy Individuals).
E160b(ii) Annatto, norbixin has been reported in Bixa orellana with data available.

E160b(ii) Annatto, norbixin is a polar carotenoid derivative formed when bixin undergoes hydrolysis (removal of methyl ester groups).
Unlike bixin, which is oil-soluble, E160b(ii) Annatto, norbixin is more water-dispersible due to its carboxylic acid groups.
This property makes E160b(ii) Annatto, norbixin especially useful in aqueous food systems and emulsions.
E160b(ii) Annatto, norbixin occurs naturally in annatto seeds but is also produced industrially through alkaline hydrolysis of bixin.

USES and APPLICATIONS of E160b(ii) ANNATTO, NORBIXIN:
E160b(ii) Annatto, norbixin norbixin is widely used as a natural water-soluble food colorant, especially where uniform dispersion in aqueous systems is required.
In the food industry, E160b(ii) Annatto, norbixin is commonly used in: Cheese and processed cheese products (uniform orange coloration), Dairy-based sauces and spreads, Yogurt and fermented milk products, Instant soups and powdered food systems, Beverage emulsions (limited applications depending on formulation), Confectionery coatings and fillings.

E160b(ii) Annatto, norbixin is a highly versatile, water-soluble colorant that maintains the vibrant heat-stable properties of the original seed.
Key Applications of E160b(ii) Annatto, norbixin: Sausage casings, dairy products, extruded snacks, confectionery, and fine pastry.
E160b(ii) Annatto, norbixin ensures uniform color distribution in water-based formulations and high-protein applications.

E160b(ii) Annatto, norbixin can be added to the food product while stirring.
If the color is to be diluted before use, E160b(ii) Annatto, norbixin is preferable to use soft or distilled water.
If not available, mix E160b(ii) Annatto, norbixin with water immediately before use.

Do not mix E160b(ii) Annatto, norbixin with calcium salts.
E160b(ii) Annatto, norbixin is used as a colorant in many foods, including cheeses, margarine, breakfast cereals, grilled chicken, dressings, coffee creamers, mustard, colored rice, popcorn, ice cream, crackers, yogurts, cakes, jelly, and medicines.

E160b(ii) Annatto, norbixin is primarily used as a natural food coloring agent (E160b).
E160b(ii) Annatto, norbixin is especially common in: Cheese coloring (cheddar, processed cheese, spreads), Butter and margarine, Dairy-based desserts and creams, Snack coatings and seasoning blends, Bakery products, Beverages (in some formulations).

Beyond food applications, E160b(ii) Annatto, norbixin is also used in: Cosmetics (lipsticks, creams, lotions as a natural pigment), Pharmaceutical coatings (tablet coloring), Textile and natural dye research applications.
E160b(ii) Annatto, norbixin's popularity comes from being plant-derived, non-synthetic, and suitable for “clean label” formulations.
E160b(ii) Annatto, norbixin is traditionally used to color dairy products like natural cheddar cheese, yogurt, dairy drinks, and ice cream where a water-soluble color works better.

In cheese, E160b(ii) Annatto, norbixin binds to dairy proteins during cheese making, imparting excellent color and stability.
Another important food application for E160b(ii) Annatto, norbixin is ice cream where E160b(ii) Annatto, norbixin delivers the light-yellow hue of vanilla flavored ice cream at low use rates and bright orange to compliment mango or other tropical flavors at higher use rates.
If you’re working with a more acidic application like beverages or low pH confections, however, you’ll want to use a E160b(ii) Annatto, norbixin product that has been protected by an emulsification system to avoid precipitation.

-Beyond food, E160b(ii) Annatto, norbixin is also applied in:
Pharmaceutical tablet coatings (color coding and identification)
Cosmetic formulations such as creams, lotions, and gels
Natural dye applications in research and specialty textiles
E160b(ii) Annatto, norbixin'water compatibility makes it particularly important in modern processed food systems where fat-based pigments are unsuitable.

BENEFITS AND FUNCTIONAL CHARACTERISTICS of E160b(ii) ANNATTO, NORBIXIN:
E160b(ii) Annatto, norbixin is valued for several functional advantages:
E160b(ii) Annatto, norbixin provides stable yellow to orange coloration in fat-rich food systems

Derived from a natural plant source, suitable for natural/organic products
E160b(ii) Annatto, norbixin works effectively in emulsions and dairy matrices
E160b(ii) Annatto, norbixin can be adjusted in shade depending on concentration and formulation

Compatible with other natural colorants for blending effects
Improves visual appeal of processed foods without synthetic dyes
E160b(ii) Annatto, norbixin is also considered relatively safe for consumption when used within regulatory limits, making it widely accepted in global food regulations.

FUNCTION of E160b(ii) ANNATTO, NORBIXIN:
E160b(ii) Annatto, norbixin can be used in cheese making and the Cheese Production series due to its compatibility with milk protein.
E160b(ii) Annatto, norbixin is used in cheese, margarine, cooking oils, noodles, ice cream, bakery products, soft drinks, cakes, etc., especially dried meat fiber.

CHEMICAL BEHAVIOR AND STABILITY of E160b(ii) ANNATTO, NORBIXIN:
Sensitive to light (photodegradation possible)
Sensitive to strong oxidizing agents
E160b(ii) Annatto, norbixin is more stable in neutral to slightly acidic food matrices
E160b(ii) Annatto, norbixin is improved stability when formulated as salts (e.g., sodium norbixinate)
Degradation may lead to fading or browning of color over time

PHYSICAL AND CHEMICAL PROPERTIES of E160b(ii) ANNATTO, NORBIXIN:
E160b(ii) Annatto, norbixin typically appears as a red-orange to yellow crystalline powder or pigment extract depending on purity and formulation.
E160b(ii) Annatto, norbixin is poorly soluble in water in its free acid form, but becomes water-dispersible in alkaline conditions or as salts (e.g., sodium norbixinate).

E160b(ii) Annatto, norbixin is soluble in polar organic solvents under certain conditions and shows strong light-absorbing properties due to its conjugated double-bond system.
Chemically, E160b(ii) Annatto, norbixin is a polyene dicarboxylic acid, making it sensitive to oxidation, light, and heat.
E160b(ii) Annatto, norbixin is relatively stable under controlled food processing conditions but may degrade when exposed to prolonged high temperatures or strong oxidizing environments.

E160b(ii) Annatto, norbixin'structure contains an extended conjugated system, which is responsible for its intense coloration.
E160b(ii) Annatto, norbixin can exist in both cis and trans isomeric forms, influencing its color tone and stability.
E160b(ii) Annatto, norbixin has acidic functional groups (two carboxyl groups), allowing it to form salts with alkali metals such as sodium and potassium, which improves its solubility in aqueous systems.

BENEFITS AND FUNCTIONAL CHARACTERISTICS of E160b(ii) ANNATTO, NORBIXIN:
E160b(ii) Annatto, norbixin offers several functional and commercial advantages:
E160b(ii) Annatto, norbixin provides a stable yellow-to-orange coloration in aqueous environments, which is a key advantage over oil-soluble carotenoids.
E160b(ii) Annatto, norbixin is derived from a natural plant source, making it suitable for clean-label and natural product formulations.

E160b(ii) Annatto, norbixin is effective at low concentrations, allowing strong color impact without excessive usage.
E160b(ii) Annatto, norbixin also allows color adjustment depending on pH, concentration, and formulation medium, making it flexible in industrial applications.
Because E160b(ii) Annatto, norbixin is plant-derived and non-synthetic, it aligns with consumer demand for natural additives in food and cosmetics.
E160b(ii) Annatto, norbixin is also compatible with other natural pigments, allowing blending for customized color shades.

CHEMICAL BEHAVIOR AND STABILITY of E160b(ii) ANNATTO, NORBIXIN:
E160b(ii) Annatto, norbixin exhibits typical carotenoid behavior:
*Highly sensitive to oxidation and photodegradation
*Moderate thermal stability depending on formulation
*More stable in salt form (e.g., sodium norbixinate) than in free acid form
*Stability improves in emulsified or protected systems
*Degrades gradually under prolonged storage in light or air exposure

PHYSICAL AND CHEMICAL PROPERTIES of E160b(ii) ANNATTO, NORBIXIN:
E160b(ii) Annatto, norbixin typically appears as a yellow-orange to reddish crystalline powder or pigment concentrate, depending on purification and formulation (acid form or salt form).
E160b(ii) Annatto, norbixin is poorly soluble in water in its free acid state, but becomes readily dispersible or soluble when converted into alkali salts such as sodium or potassium norbixinate.

This property makes E160b(ii) Annatto, norbixin highly functional in aqueous food systems.
Chemically, E160b(ii) Annatto, norbixin belongs to the apocarotenoid family and contains a long conjugated polyene chain responsible for its strong color intensity.

This conjugation makes E160b(ii) Annatto, norbixin highly sensitive to environmental factors such as light, oxygen, and heat, which can cause gradual degradation or fading.
E160b(ii) Annatto, norbixin exhibits weak acidic behavior due to the presence of two carboxyl groups.
These functional groups allow E160b(ii) Annatto, norbixin to form salts and improve solubility and stability in processed food applications.

E160b(ii) Annatto, norbixin is relatively stable under controlled pH (slightly acidic to neutral systems), but in highly acidic or strongly alkaline environments, structural changes and degradation may occur.
E160b(ii) Annatto, norbixin is also prone to oxidative degradation, especially when exposed to air and light for extended periods.
E160b(ii) Annatto, norbixin's isomeric forms (cis and trans) influence both its hue and stability, with cis-isomers generally being less stable but more intensely colored.

CHARACTERISTICS of E160b(ii) ANNATTO, NORBIXIN:
E160b(ii) Annatto, norbixin is a polar, water-compatible carotenoid pigment system derived from annatto seeds.
E160b(ii) Annatto, norbixin's key distinguishing feature is its hydrophilic nature compared to bixin, allowing broader application in aqueous food and pharmaceutical systems.
E160b(ii) Annatto, norbixin's functionality is strongly dependent on chemical form (acid vs salt), environmental conditions, and formulation strategy.

PHYSICAL and CHEMICAL PROPERTIES of E160b(ii) ANNATTO, NORBIXIN:
CAS Number: 542-40-5 (commonly used for norbixin / bixinic acid forms; salts may vary in CAS classification)
EC Number: Not always uniquely assigned as a single substance; generally included under E160b annatto extract group classification
Molecular Formula: C24H28O4 (free acid form of norbixin)
Molecular Weight: 380.48 g/mol
Appearance: Yellow-orange to reddish powder or crystalline pigment (depending on purity and salt form)

Odor: Mild, characteristic plant-derived odor (weak or almost odorless in purified forms)
Taste: Slightly bitter or neutral (food-grade extracts usually tasteless at low concentrations)
Color range: Yellow → orange → reddish-orange depending on concentration and pH
Physical state: Solid (powder, granules, or aqueous solution/concentrate forms)
Solubility in water:
Free acid form: poorly soluble

Sodium/potassium salts: soluble or dispersible in water
Solubility in oils: Low (compared to bixin, norbixin is hydrophilic)
Solubility in organic solvents: Limited to moderate depending on polarity
Stability to light: Low to moderate (sensitive to photodegradation)
Stability to heat: Moderate (degrades under prolonged high temperature)
Stability to air/oxygen: Low (oxidation-sensitive)
pH-dependent color: Yes (color intensity and hue vary with pH)

Density: Not fixed (depends on formulation and solvent system)
Melting point: Not precisely defined for mixtures (decomposition occurs before true melting)
Chemical nature: Apocarotenoid dicarboxylic acid
Functional groups:
Two carboxylic acid (-COOH) groups
Long conjugated polyene chain (multiple double bonds)
Molecular structure feature: Highly conjugated system responsible for strong visible light absorption (color)
Acidity: Weak organic acid

Ionization behavior: Forms salts with alkali metals (e.g., sodium norbixinate)
Isomerism: Exists in cis and trans forms (affects color intensity and stability)
Reactivity:
Sensitive to oxidation
Sensitive to light-induced isomerization
Thermal behavior: Decomposes at elevated temperatures rather than clean melting
Redox behavior: Susceptible to oxidative degradation (loss of color)

pH behavior:
Stable in mildly acidic to neutral conditions
Instability increases in strongly acidic or alkaline environments
Complex formation: Can form salts improving solubility and stability in aqueous systems
Absorption characteristics: Strong visible light absorption due to extended conjugation system
Molecular Weight: 380.5 g/mol
XLogP3-AA: 7.2
Hydrogen Bond Donor Count: 2
Hydrogen Bond Acceptor Count: 4

Rotatable Bond Count: 10
Exact Mass: 380.19875937 Da
Monoisotopic Mass: 380.19875937 Da
Topological Polar Surface Area: 74.6 Å²
Heavy Atom Count: 28
Formal Charge: 0
Complexity: 740

Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 9
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
CAS Number: 542-40-5 (commonly assigned to norbixin / annatto acid form in databases; may vary depending on isomer or salt form)
EC Number: Not consistently assigned as a single standalone substance; often covered under annatto extracts (E160b)

Molecular Formula: C24H28O4
Molecular Weight: ~380.48 g/mol
ECHA EINECS - REACH Pre-Reg: 208-810-8
FDA UNII: E8M59E17AI
Nikkaji Web: J12.714K
XLogP3-AA: 7.20 (est)
Molecular Weight: 380.48396000
Formula: C24 H28 O4
Appearance: white crystalline (est)

Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Soluble in: water, 0.005225 mg/L @ 25 °C (est)
Ingredient Name: Norbixin
Color: Orange, Yellow
Functions: Food Coloring
Physical Form: Liquid
Solubility: Water Soluble
Labeling Claims: Natural, Non-GMO

FIRST AID MEASURES of E160b(ii) ANNATTO, NORBIXIN:
-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 E160b(ii) ANNATTO, NORBIXIN:
-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 E160b(ii) ANNATTO, NORBIXIN:
-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 E160b(ii) ANNATTO, NORBIXIN:
-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 E160b(ii) ANNATTO, NORBIXIN:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.

STABILITY and REACTIVITY of E160b(ii) ANNATTO, NORBIXIN:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available