Annatto has been used for centuries throughout Latin American countries both as a colorant in foods, and also as a seasoning, also known as “achiote”, to provide an earthy flavor note to many customary cuisines. Historically it was used for body painting and coloring one’s face. As it was also used for treating health disorders and ailments, such as heartburn and nausea, it has now been scientifically shown to provide many health benefits, as an anticarcinogen, antimicrobial, antioxidant and anti-inflammatory.
Annatto is grown and harvested in South America, Africa and the Caribbean, from the seeds of the Bixa Orellana L. shrub. The pigment naturally occurs as the oil soluble form, as Bixin, a carotenoid, and is extracted from the exterior of the seeds. The water soluble form is generated using a simple processing step to create Norbixin, which is used widely in water based applications, including cheese and other dairy applications.
Annatto, as either Bixin or as Norbixin, has good to fair stability in most applications. It provides golden yellow to yellowish-orange shades when used. It is available as oil based systems, water soluble forms, acid stable forms, or as emulsified or encapsulated forms, for additional functionality and stability.
Applications
Cheese
Dairy
Ice Cream
Yogurt
Bakery
Prepared Foods
Cereal
Spreads