E160bii - norbixine de rocou

Origin

Annatto norbixin is a carotenoid pigment derived from the seeds of the annatto tree (Bixa orellana). The annatto tree is native to tropical regions of the Americas. Norbixin is produced by alkaline hydrolysis of bixin, the primary pigment extracted from annatto seeds. This process converts bixin into its water-soluble form, norbixin, which is then often converted to its sodium or potassium salt for enhanced solubility and stability in food applications.

Usage

Annatto norbixin is used as a food coloring agent, providing yellow to orange hues. It is commonly found in a variety of food products, including cheese (especially cheddar and processed cheese), butter, margarine, ice cream, yogurt, baked goods, snacks, and processed meats. Its water-solubility makes it particularly suitable for aqueous food systems. The color intensity and hue can vary depending on the concentration, pH, and the food matrix in which it is used. It is also used in some cosmetic and pharmaceutical applications.

Side Effects

Annatto extracts, including norbixin, are generally considered safe for consumption. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of 0-12 mg/kg body weight for annatto extracts expressed as bixin. Some individuals may experience allergic reactions to annatto, although such reactions are rare. Symptoms can include skin rashes, itching, and, in very rare cases, anaphylaxis. Individuals with known allergies to other food colorings or additives should exercise caution. Studies have shown that annatto may exacerbate symptoms in individuals with chronic urticaria or angioedema. Overall, adverse reactions are infrequent, and annatto is widely used without significant health concerns at permitted levels.

Regulatory Status

Annatto norbixin is approved for use as a food coloring in many countries, including the United States, the European Union, Canada, and Australia. In the EU, it is designated as E160b(ii). Regulations specify the maximum permitted levels in various food categories. The FDA in the United States lists annatto extract as exempt from certification and generally recognized as safe (GRAS) when used in accordance with good manufacturing practices. Regulatory bodies continuously monitor and re-evaluate the safety of food additives based on the latest scientific evidence.