Introduction：Basic information about Annatto CAS 1393-63-1, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
Annatto Basic information
| Product Name: | Annatto |
| Synonyms: | ANNATTO;ANNATTO PIGMENT;CI 75120;C.I. Natural Orange 4;ANNATTOEXTRACTS;ANNATTO(SOLVENT-EXTRACTED);ANNATO OIL BIXA ORELLANA SEED OIL;Annatto extract |
| CAS: | 1393-63-1 |
| MF: | C24H28O4 |
| MW: | 0 |
| EINECS: | 215-735-4 |
| Product Categories: | |
| Mol File: | Mol File |
|
Annatto Chemical Properties
| Cosmetics Ingredients Functions | COLORANT |
| EPA Substance Registry System | C.I. Natural Orange 4 (1393-63-1) |
Safety Information
| TSCA | TSCA listed |
| Hazardous Substances Data | 1393-63-1(Hazardous Substances Data) |
| Toxicity | mic-sat 100 mLg/plate KEKHB8 (9),11,1979 |
Annatto Usage And Synthesis
| Chemical Properties | The extract prepared from annatto seed, Bixa orellana (L.), using a food grade extraction solvent |
| Physical properties | Annatto extracts occur as dark red solutions, emulsions or suspensions in water or oil or as darkred powders. |
| Uses | Food coloring in dairy products, especially butter and cheese, flour confectionary, fish, meat products, soft drinks, snack foods and dry mixes. In wood stains, polish, and varnishes. Spice or condiment. Insect repellent. |
| Uses | annatto extract (Bixaorellana) is used in creams and sun products as a colorant and a highlighter. The orange color it provides is obtained from the plant’s dried fruit, specifically the pulp. |
| Uses | Annatto is a color source of yellowish to reddish-orange color obtained from the seed coating of the tree bixa orellanna. the oil-soluble annatto consists mainly of bixin, a carotenoid soluble in fats and oils with the color which is produced in the fat portion of the food. it has a yellow hue, very good oxidation stability, fair light stability, and good heat stability, but it is unstable above 125°c. the water-soluble annatto is norbixin (the product resulting when bixin is saponified and the methylethyl group is split off) which is dis-solved as a potassium salt in lye. it is readily soluble in aqueous alkalis with the coloring occurring in the protein and starch fraction of the food. it has a yellow to orange hue and precipitates in most acid foods. the usage level is 0.5–10 ppm in the finished food. it is used in sausage casings, oleomargarine, shortening, and cheese. |
| Safety Profile | Moderately toxic byintraperitoneal route. Human systemiceffects by skin contact. When heated todecomposition it emits acrid smoke andirritating fumes. |
| Synthesis | Annatto oil-soluble is obtained by extracting the seed coat with food-grade vegetable oil. Alternatively, the seed coat is extracted with an organic solvent (limited to acetone, methylene chloride, ethanol, hexane, methanol, or carbon dioxide, as specified by FAO/WHO), and then, after removing the solvent, diluted with food-grade vegetable oil.
Water-soluble annatto products are obtained by extracting the seed coat with an aqueous solution of alkali (sodium or potassium hydroxide), or by extracting the seed coat with an organic solvent (ibid.), removing the solvent and then hydrolyzing it in an aqueous solution of alkali (ibid.). Spray-dried powder products. |
Annatto Preparation Products And Raw materials
| Raw materials | Hexane-->PASSION FLOWER OIL |
