Annatto Property

EPA Substance Registry System

C.I. Natural Orange 4 (1393-63-1)

Safety

Hazardous Substances Data

1393-63-1(Hazardous Substances Data)

Toxicity

mic-sat 100 mLg/plate KEKHB8 (9),11,1979

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

H319Causes serious eye irritation

Precautionary statements

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P321Specific treatment (see … on this label).

P332+P313IF SKIN irritation occurs: Get medical advice/attention.

P362Take off contaminated clothing and wash before reuse.

Annatto Chemical Properties,Usage,Production

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 dark red 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 by intraperitoneal route. Human systemic effects by skin contact. When heated to decomposition it emits acrid smoke and irritating fumes.