| Customization: | Available |
|---|---|
| Certification: | BRC, ISO, HACCP |
| Assay Method: | HPLC-MS, HPLC |
|
Still deciding? Get samples of US$ 20/gram
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Natural Color E160b Bixa Orellana Extract Annatto Nor Bixin 15% Water Soluble
Product Name: Annatto extract
Latin Name: Bixa Orellana
Part Used: seed
Code: E160b
Specification: water soluble 5%-15% Bixin
Main Functions:
nnatto extract is listed as a color additive exempt from certification (Title 21 Code of Federal Regulations part 73) and is commonly considered to be a natural color. The yellowish orange color is produced by the compounds bixin and norbixin, which are classified as xanthophylls, a type of carotenoid. However, unlike beta-carotene, another well-known carotenoid, they do not have the correct chemical structures to be vitamin A precursors. The more norbixin in an annatto color, the more yellow it is; a higher level of bixin gives it a more reddish shade. Unless an acid-proof version is used, it takes on a pink shade at low pH.
Applications:
Cheddar cheese is often coloured and even as early as 1860 the real reason for this was unclear: Englirsh cheesemaker Joseph Harding stated "to the cheese consumers of London who prefer an adulterated food to that which is pure I have to announce an improvement in the annatto with which they compel the cheesemakers to colour the cheese".
Packing: Double plastic bag of foodstuff inside, cardboard drum outside or at customer's request.
Storage Situation: Stored in a cool and dry well-closed container, keep away from moisture and strong light / heat.
Shelf Life: 2 years under well Storage situation and stored away from direct sun light.
| Analysis Items | Specifications | Results | Test Methods |
| Identification | Positive | Conforms | TLC |
| Appearance | Brown orange fine powder | Conforms | Visual |
| Color | Brown orange | Conforms | Visual |
| Odor | Characteristic | Conforms | Organoleptic |
| Taste | Characteristic | Conforms | Organoleptic |
| PH | 0.85 ±0.05 | Conforms | / |
| Assay | NLT 15% nor-Bixin | 15.82% |
HPLC |
| Solubility | Water soluble | Conforms | / |
| Solvents | Water | ||
| Loss on drying Heavy Metals |
NMT 10% NMT 10ppm |
4.26% Conforms |
/ Atomic Absorption |
| Arsenic (As) | NMT 1ppm | Conforms | Atomic Absorption |
| Cadmium(Cd) | NMT 1ppm | Conforms | Atomic Absorption |
| Lead (Pb) | NMT 2ppm | Conforms | Atomic Absorption |
| Mercury (Hg) | NMT 1ppm | Conforms | Atomic Absorption |
| Total Plate Count | NMT 1,000cfu/g | Conforms | AOAC |
| Total Yeast & Mold | NMT 100cfu/g | Conforms | AOAC |
| E. Coli | NMP < 3 | Conforms | AOAC |
| Salmonella sp/25g | Negative/25g | Conforms | AOAC |
| Fecal coliforms 45ºC/g(*) | NMP < 3 | Conforms | AOAC |
){kind=link}