Natural colour from Annatto seeds is extracted and used in food as natural colour and its gives better result.
Hi,
The color of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. The condiment is typically prepared by grinding the seeds to a powder or paste. Similar effects can be obtained by extracting some of the color and flavor principles from the seeds with hot water, oil, or lard, which are then added to the food.
It is possible to extract the color from the seeds by means of extraction methods known as oil extraction method or extraction method using alcohol or water extraction method
Hi A.U. Pagarkar ,
Recently an article was published demonstrating the complete extraction of annatto seeds pigments by ultrasound-assisted extraction using only ethanol (5 g ethanol/g defatted seeds). The authors reported that the bixin extractions were performed in a single step with an ultrasonic 13 mm diameter probe at 19 kHz and 720 W of nominal power for 5 min. For more details consult the publication through the following link: Article Physicochemical, morphological, thermal and pasting properti...
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