Annatto extract：
Annatto extract (erythroxylin) is extracted and refined from the outer seed coat of Bixa orellana seeds using solvents or cold weak alkaline aqueous solutions. The food additive Annatto extract (norerythroxylin) is obtained through hydrolysis and refining with hot alkaline solutions. Annatto extract (erythrosine) is insoluble in water but slightly soluble in ethanol, while annatto extract (norerythrosine) is soluble in alkaline water and slightly soluble in ethanol. When diluted with acetone, the solution exhibits three maximum absorption peaks at wave lengths approximately 425nm, 457nm, and 487nm. When annatto extract (norerythrosine) is diluted with a potassium hydroxide solution (5g/L), the solution shows two maximum absorption peaks at wavelengths around 453nm and 482nm.
Annatto extract，a natural edible yellow-orange pigment derived from the seed skin of Bixa orellana (commonly known as annatto, primarily cultivated in Brazil, Ecuador, Jamaica, and other regions of Central and South America). Extraction methods yield both water-soluble and oil-soluble forms. Oil-soluble annatto extract is obtained by extracting the seed skin with food-grade vegetable oil or organic solvents (acetone, dichloromethane, ethanol, n-hexane, or methanol), followed by dilution with food-grade vegetable oil after solvent removal. Water-soluble annatto extract is produced by extracting the seed skin with an aqueous alkali solution (sodium hydroxide or potassium hydroxide) or by the same mechanical extraction above followed by hydrolysis in an aqueous alkali solution after solvent removal. The powder form is obtained through spray drying.
Water-soluble annatto extract appears as a red to brown liquid, lump, powder, or paste with a slight odor. The main pigment component is the sodium or potassium salt of erythroxylin hydrolysate, which exhibits excellent dyeing properties and strong resistance to bleaching. It decomposes and fades under sunlight. It is soluble in water (3.0g/100ml for sodium salt; 5.6g/100ml for potassium salt), forming an orange to yellow alkaline solution that is slightly soluble in ethanol and insoluble in acidic solutions, precipitating upon acidification.
Oil-soluble annatto extract is a red to brown solution or suspension. The primary pigment component is erythroxylin, existing in both cis and trans configurations. Erythroxylin is an orange-purple crystal with a melting point of 217°C (decomposition). It is soluble in alkaline solutions but insoluble in acidic solutions, forming a precipitate. It is also soluble in animal and vegetable oils, propylene glycol, and acetone, but insoluble in water. It is not easily oxidized.
English name：annatto extract
CNS：08.144； INS：160b； CAS：626-76-6；6983-79-5； KFDA：No 43；
Product properties: dark reddish brown to purple powder, suspension or solution
Product quality standard: National Food safety standard for food additive annatto extract GB 1886.316-2021
Molecular formula, structural formula and relative molecular mass of principal component:
Sensory requirements, physical and chemical indicators:
Product Application：
Specific industry categories and usage refer to the relevant provisions of GB2760 National Food Safety Standard for Food Additive Use .Details please refer to the following table:
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食品分类号 |
食品名称 |
使用量(g/kg) |
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0.6 |
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0.6 |
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0.6 |
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0.6 |
||
|
0.05 |
||
|
02.05 |
0.02 |
|
|
03.0 |
0.6 |
|
|
03.01 |
0.6 |
|
|
03.02 |
0.6 |
|
|
03.03 |
0.6 |
|
|
03.05 |
0.6 |
|
|
0.6 |
||
|
0.025 |
||
|
0.6 |
||
|
05.02 |
0.6 |
|
|
0.6 |
||
|
0.6 |
||
|
0.15 |
||
|
06.06 |
0.07 |
|
|
06.07 |
0.012 |
|
|
06.11 |
0.01 |
|
|
07.0 |
0.6 |
|
|
07.01 |
0.6 |
|
|
07.02 |
0.6 |
|
|
0.6 |
||
|
0.6 |
||
|
0.6 |
||
|
0.6 |
||
|
07.03 |
0.6 |
|
|
0.6 |
||
|
0.6 |
||
|
0.6 |
||
|
0.6 |
||
|
07.04 |
0.6 |
|
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07.05 |
0.6 |
|
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0.025 |
||
|
0.025 |
||
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12.10 |
0.1 |
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|
0.1 |
||
|
0.1 |
||
|
0.1 |
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|
0.1 |
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|
0.1 |
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|
0.1 |
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|
0.1 |
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|
0.1 |
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0.1 |
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|
0.1 |
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|
0.1 |
||
|
0.1 |
||
|
0.1 |
||
|
0.1 |
||
|
0.1 |
||
|
14.0 |
0.6 |
|
|
0.6 |
||
|
0.6 |
||
|
0.6 |
||
|
0.6 |
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|
0.6 |
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|
0.6 |
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|
0.6 |
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|
0.6 |
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|
0.6 |
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|
0.6 |
||
|
0.6 |
||
|
0.6 |
||
|
0.6 |
||
|
0.6 |
||
|
0.6 |
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|
0.6 |
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|
0.6 |
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|
0.6 |
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|
0.6 |
||
|
0.6 |
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|
0.6 |
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|
0.6 |
||
|
0.6 |
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|
0.6 |
||
|
0.6 |
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|
0.6 |
||
|
0.6 |
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|
0.6 |
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|
0.6 |
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|
0.6 |
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|
0.6 |
||
|
0.6 |
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|
0.6 |
||
|
0.6 |
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|
0.6 |
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|
0.6 |
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|
0.6 |
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|
0.6 |
||
|
0.6 |
||
|
0.6 |
||
|
0.6 |
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|
0.6 |
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|
0.6 |
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按生产需要适量使用 |
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|
0.01 |
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