E160b - Annatto

Origin

Annatto is a natural food coloring derived from the seeds of the achiote tree (Bixa orellana), native to tropical regions of the Americas. The coloring compounds are primarily bixin and norbixin, carotenoids found in the waxy coating of the seeds. The seeds are extracted and processed to produce various forms of annatto color, including solvent-extracted annatto, water-extracted annatto (norbixin), and oil-soluble annatto.

Usage

Annatto is widely used in the food industry to impart a yellow to reddish-orange hue. It is commonly found in dairy products (cheese, butter, yogurt), processed foods, snacks, baked goods, and beverages. It is also used in cosmetics and pharmaceuticals. Annatto is valued for its ability to provide a stable color, even under varying pH and temperature conditions. The intensity of the color depends on the concentration and the specific form of annatto used. It is also used as a spice in Latin American and Caribbean cuisines.

Side Effects

Annatto is generally considered safe for most people. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of 0-2.5 mg/kg body weight for bixin and 0-12 mg/kg body weight for norbixin. Some individuals may experience allergic reactions to annatto, although such reactions are rare. Symptoms can include skin rashes, itching, hives, and, in very rare cases, anaphylaxis. Individuals with known allergies to other natural colorings or plants in the Bixaceae family may be at higher risk. Studies have shown that annatto can cause Irritable Bowel Syndrome (IBS) symptoms in some people.

Regulatory Status

Annatto is approved for use as a food coloring in many countries, including the United States, the European Union, Canada, and Australia. In the United States, annatto extracts are exempt from certification and permanently listed as safe when used for coloring food, drugs, and cosmetics in amounts consistent with good manufacturing practice. In the European Union, annatto extracts are designated as E160b. Regulations vary by country regarding the specific forms of annatto permitted and the maximum levels allowed in different food categories.