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14-September-2008 18:38:41 - Annatto Redirected from Bixin This article or section includes a list of references or external links, but its sources remain unclear because it lacks inline citations. You can improve this article by introducing more precise citations where appropriate. February 2008 Notepad To comply with 's quality standards, this article may need to be rewritten. The discussion page may contain suggestions. Bixin, the major apocarotenoid of annatto Bixin, the major apocarotenoid of annatto Annatto, sometimes called Roucou, is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring and also as a flavoring. Its scent is described as slightly peppery with a hint of nutmeg and flavor as slightly sweet and peppery. Annatto is produced from the reddish pulp which surrounds the seed of the achiote Bixa orellana L.. It is used in many cheeses e.g., Cheddar, Red Leicester, and Brie, margarine, butter, rice, smoked fish and custard powder. Bixa orellana seeds Bixa orellana seeds Annatto is commonly found in Latin America and Caribbean cuisines as both a coloring agent and for flavoring. Central and South American natives use the seeds to make a body paint, and lipstick. For this reason, the achiote is sometimes called the lipstick-tree. In Venezuela, annatto called locally 'onoto' is used in the preparation of hallacas, perico, and other traditional dishes. In Brazil, both annatto the product and the tree Bixa orellana L. are called Urucum and the product itself may also be called Colorau. In Cuba and other Caribbean islands, both fruit and tree are popularly called Bija pronounced bee-ha instead of Bixa. In the Philippines, it is called atsuete and is used as food coloring in traditional dishes. It is a major ingredient in the popular spice blend Sazón made by Goya Foods. Contents 1 Use as a food coloring 2 Allergies to annatto 3 Footnotes 4 References and sources for further reading Use as a food coloring The annatto seed contains 4.5-5.5% pigments, which consists of 70-80% bixin.1. As a food additive, annatto has the E number E160b. The fat soluble part of the crude extract is called bixin, the water soluble part is called norbixin, and both share the same E number as annatto. In the United States, annatto extract is listed as a color additive exempt from certification 1 Title 21 Code of Federal Regulations part 73 and is commonly considered to be a natural color. The yellowish orange color is produced by the compounds bixin and norbixin, which are classified as xanthophylls, a type of carotenoid. However, unlike beta-carotene, another well-known carotenoid, they do not have the correct chemical structures to be vitamin A precursors.2 The more norbixin in an annatto color, the more yellow it is; a higher level of bixin gives it a more reddish shade. Unless an acid-proof version is used, it takes on a pink shade at low pH. Allergies to annatto Annatto has been linked with many cases of food-related allergies, and is the only natural food coloring believed to cause as many allergic-type reactions as artificial food coloring.3 Because it is a natural colorant, companies using annatto may label their products all natural or no artificial colors. However, consumers with food dye sensitivity or intolerance may wish to avoid products containing annatto. Coeliacs people diagnosed with Coeliac Disease or those with Gluten Intolerance may have a reaction to Annatto similar to that of glutencitation needed. Footnotes ^ Executive Summary Bixin, National Toxicology Program, National Institute of Environmental Health Sciences ^ Natural Colors: A Shade More Healthy, Lynn A. Kuntz, Food Product Design ^ Food Intolerance Network Factsheet References and sources for further reading This article incorporates text from the public domain 1911 ion of The Grocer's Encyclopedia. The Herb Book, John Lust Bantam Books, New York, USA, 1984 Cooking With Spices, Carolyn Heal Michael Allsop David Charles, Vermont, USA 1983 The Book of Spices, F. Rosengarten Jr. Livingston Publishing Co. , Penn., USA, 1969 FAO: Major Colourants and Dyestuffs Entering International Trade, Annatto Seed and Its Extracts v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub Retrieved from http://en..org/wiki/Annatto Categories: Food science | Food colorings | SpicesHidden categories: Articles lacking in-text citations | articles needing rewrite | All articles with statements | Articles with statements since August 2008 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Deutsch Italiano 日本語 Nederlands Português Suomi Polski This page was last modified on 11 September 2008, at 13:5
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