yellow, peach or red vegetable dye obtained from the seed coat of the
fruit of the Annatto tree, Bixa orellana. May be either oil-soluble
or water soluble and is stable in processing, baking and brine.
Currently being used in place of the highly allergenic Tartrazine, E102,
although the Hyperactive
Children's Support Group believe there is a possibility of an allergic
reaction to Annatto.
abrasion using food grade vegetable oil produces oil-soluble Annatto.
Bixin can then extracted by solvents such as acetone, hexane or methanol,
with further processing with an aqueous alkali producing Norbixin. Water
soluble Annatto, containing both Norbixin and Bixin which can then be
extracted, is obtained by agitation with an aqueous alkali.
sometimes in combination with E100, in cheese
(Cheshire, Double Gloucester and Red Leicester), coleslaw, crisps, custard,
fish fingers, flavoured instant mashed potato, fruit and cream fillings
and toppings, frying oil, ice cream and lollies, icings, liqueurs, low
calorie spreads, margarine, meat balls, salad cream and mayonnaise,
smoked fish, soft drinks, sponge cakes and puddings, steak and kidney
pie pastry and yoghurt. Also used as a body paint, digestive aid and
expectorant. Also used in soap, fabric dye and varnishes.