Hunan World Well-Being Natural Food Pigment Coloring Ingredients 15% Water-Soluble/Oil-Soluble Powder/Liquid Bixa Orellana Extract Annatto Extract

• Certification: ISO, FDA
• Assay Method: HPLC, UV, Tlc
• Application Form: Lotion, Tablet, Capsule
• Application: Food, Health Care Products, Medicine, Cosmetics
• State: Powder
• Extract Source: Bixa Orellana
• Model NO.: 1393-63-1
• Product Name: Annatto Extract
• Latin Name: Bixa Orellana Extract
• Appearance: Red Powder
• Used Part: Bixa Orellana
• Shelf Life: 2 Years
• Delivery Time: 7- 10days
• Sample: Available
• Transport Package: 1kg/Foil Bag, 25kgs/Drum
• Specification: 15%
• Origin: Hunan, China
• Production Capacity: 5000kg/Year

Product Description

Natural annatto is a purely natural orange-yellow pigment extracted from the seeds of the annatto tree. It is also a food coloring and is made from the seeds of the annatto tree. Annatto, also known as redwood, is mainly produced in South America such as Chile, Peru, and Argentina. Annatto is the most commonly used natural food coloring because of its bright color, which ranges from yellow to deep orange-red, similar to saffron and turmeric. It gets its color from compounds called carotenoids, which are pigments found in the outer layer of seeds. Many other fruits and vegetables also get their color from carotenoids, such as carrots and tomatoes.

Product Name	Annatto Bixin
Appearance	Orange Yellow powder
Other Name	Annatto Seed Extract
Main Specification	15%
Certificate	ISO22000, ISO9001,HACCP
Shelf Life	24 Months

COA

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

Main Functions:

Annatto 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".