Annatto
Annatto Bixin INS 160 b (i), E 160 b (i) · Annatto Norbixin INS 160 b (ii), E 160 b (ii)
Annatto extracts—derived from the seeds of Bixa orellana—appear as dark red solutions, emulsions, suspensions, or powders. They are obtained using food‑grade solvents and we differentiate between bixin, the principal pigment in oil‑soluble extracts, and norbixin, the main pigment in alkaline water‑soluble extracts.
Annatto has been used as a food colour for more than two centuries, especially in cheese.
Applications in the Food Industry such as:
- Butter
- Margarine
- Dressings
- Ice cream and water ice
- Desserts
- Confectionery
- Cereals
- Snacks
- Seasonings and spice blends
- Sausage casings
Specification and Regulatory status
- USA:
Annatto extract (water, solvent, oil extracted. No differentiation between norbixin and bixin form) – additive exempted by certification, GMP in food
https://www.ecfr.gov/current/title-21/section-73.30
- CODEX:
INS 160b(ii), Annatto F, Annatto Extract (Alkali-Processed Norbixin, Acid Precipitated) – JECFA evaluation
INS 160b(ii), Annatto G Annatto Extract (Alkali-Processed Norbixin, not Acid Precipitated) – JECFA evaluation
INS 160b(ii), Annatto C Annatto extract (solvent-extracted norbixin) – JECFA evaluation
INS 160b(i), Annatto E Annatto Extract (Aqueous-Processed Bixin) – JECFA evaluation
INS 160b(i), Annatto B Annatto extract (solvent-extracted bixin)
Limit in food GSFA
- EU:
Annatto Bixin E160b(i) – 2 processing routes
Annatto Norbixin E160b(ii) – 3 processing routes
Purity criteria Regulation 231/2012
Limited in food – Regulation (EC) No 1333/2008