E160b - Annatto:

Annatto, also known as annatto, is a natural food coloring extracted from the seeds of the Bixa orellana tree, a tree native to tropical regions of South America.

• Origin: Annatto is traditionally grown in tropical regions of South America, but it is also grown in other parts of the world with similar climates.
• Extraction: The dye is extracted from the bean-shaped red seeds of the annatto tree. These seeds are covered with a pulp which contains the colored pigments.
• Main Components: The main coloring compound of annatto is bixin. It may also contain norbixin, an isomeric form of bixin.
• Color: Annatto is used as a food coloring to give a yellow to orange tint to foods. The exact color depends on the concentration of the dye and the presence of other pigments.
• Applications: Annatto is used in the food industry to color a variety of foods, such as cheeses, butters, margarines, sauces, oils and some baked goods. It is appreciated for its ability to give a natural color to foods without the addition of synthetic colorings.
• Traditional Uses: In addition to its use as a food coloring, annatto has traditional uses in some cultures, including as a condiment and for its presumed medicinal properties.
• Packaging: Annatto is often available in the form of powder, oil or liquid extract, packaged in suitable packaging to preserve its quality.
• Precautions: Although annatto is generally considered safe, some people may be allergic to this dye. Food manufacturers are required to indicate this on product labels.