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EC / List no.: 208-810-8
CAS no.: 542-40-5
Mol. formula: C24H28O4
Norbixin is the water-soluble pigment of annatto.
To make it, we put bixin through a process called saponification.
This cleaves the methyl ester of bixin, forming norbixin.
Like bixin, norbixin varies in hue from yellow to orange depending on the usage rate and application.
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, norbixin binds to dairy proteins during cheese making, imparting excellent color and stability.
Another important food application for norbixin is ice cream where 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 norbixin product that has been protected by an emulsification system to avoid precipitation.
Norbixin is the main pigment in annatto extract that is of interest to cheesemakers.
Norbixin is water soluble, meaning it will easily mix with water.
In cheese making, annatto extract is added to milk, which is predominantly water, so water solubility is important.
Annatto extract does not start its life containing mostly norbixin.
Norbixin actually starts off containing mostly bixin, which is not very water soluble.
Annatto extract manufacturers have to transform bixin into norbixin.
That is accomplished by treating the extract with an alkaline agent, like potassium hydroxide or sodium hydroxide.
This converts bixin into norbixin via saponification.
Norbixin has a yellow-red/brown tone and is mostly used to provide color to non oil-based products, such as:
sausages
dairy products such as yogurts and even ice creams
different snacks
breakfast cereals
patisserie such as ice cream wafers
seasonings
pastries
Norbixin is also used for cosmetics, pharmaceutical products, textile dyes, art paint, among others.
Uses:
Food coloring; imparts a golden yellow color to butter and cheese.
Norbixin is a carotenoid used as cosmetic pigment and food colouring additive.
Water-soluble food colour.
Commercial forms contain mixtures of isomers and their Me esters.
Norbixin is used to colour butter, margarine and other fat-related products Bixin is an apocarotenoid found in annatto, a natural food coloring obtained from the seeds of the achiote tree (Bixa orellana).
Upon exposure to alkali, the methyl ester is hydrolyzed to produce the dicarboxylic acid norbixin, a water-soluble derivative.
Product description
Norbixin is a dark orange liquid, obtained from the Annatto seed (Bixa Orellana).
Norbixin is produced using a water-alkaline method of extraction followed by neutralization with inorganic acid and diluted in a basic solution. Soluble in water.
Application Areas:
This product is primarily designed for use in products with low pH such as fruit filling, salad dressings, dessert products, fruit juice drinks, beverages, etc.
This product is also commonly used in systems with pHs greater than 4.
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.
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.
Norbixin plant majorly grown in the tropical countries is the primary source of annatto in the form of dried seeds. Annatto has found major applications in the food industry.
Norbixin is used as a condiment and for food coloring (imparts red or orange color to food products and beverages).
Norbixin’s characteristics such as good heat stability and water and oil solubility are increasing the adoption of annatto globally.
Properties such as flexibility applicability of the annatto including spices, culinary food, dairy products, dyes, cosmetic products, etc., have made Norbixin one of the consumer preference among other natural color ingredients.
Annatto pigment is obtained from the seeds of Bixa orellana, a bush grown in Central and South America.
Annatto has been used as a food colouring for centuries and contains the source for both Bixin and Norbixin pigments. Bixin is extracted from the seed coating and is oil soluble.
Norbixin is suitable for fat and oil based applications such as margarine and other fat emulsions, as well as extruded savoury snacks.
The extraction of annatto using alkaline hydrolysis results in a second water soluble pigment, Norbixin, which is suitable for applications such as fine bakery, breakfast cereals, cheese, confectionery and salad dressings.
Norbixin water soluble belongs to norbixin category which is in powder form.
There are two types of norbixin water soluble products:
Norbixin is spray dried alkaline extract of annatto seeds.
Norbixin is completely soluble in water.
Norbixin has low tinctorial strength.
Norbixin can be used in food applications with pH close to neutral.
Appearance: fine dark brown powder. Color shade provided after dilution: yellow to orange.
Main applications: meat, spice blends, cheese, snacks, pastry, and cake powder.
Commercial name: biocon norbixin - ENC range.
Norbixin is a annatto stabilized in alkali.
Norbixin is completely soluble in hot water.
Appearance: fine light brown powder.
Color shade provided after dilution: yellow to orange.
Main applications: meat and sausage casings.
Commercial name: biocon norbixin - HWS range.
Norbixin was found to protect cells against DNA damage induced by UV radiation, hydrogen peroxide, and superoxide anions, all known DNA damage causes.
Norbixin enhanced cell survival at least 10 times.
The SOS induction by UV radiation was inhibited 2.3 times more when cells were grown in the presence of norbixin.
Norbixin also has antimutagenic properties, with a maximum inhibition of hydrogen peroxide-induced mutagenic activity of 87%.
IUPAC NAMES:
(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
6,6'-diapo-.psi.,.psi.-carotenedioic acid
SYNONYMS:
Norbixin
542-40-5
trans-norbixin
6,6'-Diapo-psi,psi-carotenedioic acid
UNII-E8M59E17AI
Norbixen
NORBIXIN(P)
Norbixin (cis/trans mixture)
CHEBI:7623
E8M59E17AI
(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
Annatto (E 160b)
E 160b
EINECS 208-810-8
9'-cis-Diapo-omega,omega-carotinsaeure
9'-cis-6,6'-Diapocaroten-6,6'-disaeure
all-trans-Norbixin
SCHEMBL42367
CHEMBL1602127
SCHEMBL23576251
DTXSID20274024
LMPR01070209
DB15201
2,4,6,8,10,12,14,16,18-Eicosanonaenedioic acid, 4,8,13,17-tetramethyl-
NCGC00091554-01
C08608
annatto seed extract (solvent-extracted norbixin)
Q1997371
bixa orellana seed extract (solvent-extracted norbixin)
annatto seed extract (alkali-processed norbixin, acid precipitated)
annatto seed extract (alkali-processed norbixin, not acid precipitated)
bixa orellana seed extract (alkali-processed norbixin, acid precipitated)
bixa orellana seed extract (alkali-processed norbixin, not acid precipitated)
(2E,4Z,6E,8E,10E,12E,14E,16E,18E)-4,8,13,17-Tetramethyl-2,4,6,8,1 0,12,14,16,18-icosanonaenedioic acid
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-
33261-80-2 (Potassium salt)
33261-81-3 (Hydrochloride salt)
9'-cis-6,6'-Diapocaroten-6,6'-disaeure
9'-cis-Diapo-omega,omega-carotinsaeure
Annatto (E 160B)
E 160B
Einecs 208-810-8
beta-Norbixin
all-trans-Norbixin
AFC-WS 4600P
(2E,4E,6E,8E,10E,12E,14E,16E,18E)-4,8,13,17-Tetramethyl-2,4,6,8,10,12,14,16,18-eicosanonaenedioic acid
b-Norbixin
Norbixin (~90%)
2,4,6,8,10,12,14,16,18-Eicosanonaenedioic acid, 4,8,13,17-tetramethyl-, (2E,4E,6E,8E,10E,12E,14E,16E,18E)-
Norbixin (>70%)
