Annatto bixin
Score impact
-0.10
points/product
Description
The food additive E160B(I), known as Annatto bixin, is a natural colorant ranging from yellow to intense orange. It is obtained from the seeds of the achiote tree (Bixa orellana), native to tropical America. Industrially, bixin is extracted using organic solvents (such as acetone or ethanol) or through mechanical processes, followed by purification and drying.
It is a fat-soluble carotenoid with the chemical formula C25H30O4, and it exhibits good stability to heat and light under certain conditions. Its main function is to impart color to foods, replacing synthetic colorants.
Historically, annatto has been used by indigenous cultures since pre-Columbian times. In the European Union, it was approved as a food additive after evaluations by EFSA (European Food Safety Authority) and WHO (World Health Organization). EFSA established an Acceptable Daily Intake (ADI) of 0-6 mg/kg body weight for bixin (E160B(I)). The overall safety assessment indicates that, within authorized limits, it does not pose a health risk.
On labeling, it must appear as "colorant: annatto bixin" or "E160B(I)". Food safety is supported by multiple toxicological studies that have not shown significant adverse effects at permitted doses.
E160B(I) is used in a wide variety of food categories according to Regulation EC 1333/2008. The most common uses include: dairy products (cheeses, butter, margarine), snacks (potato chips, extruded snacks), bakery (cookies, cakes), beverages (soft drinks, juices), sauces and condiments, and meat products (sausages).
In the Spanish market, typical examples include cheddar cheese, bagged potato chips, and certain margarines. Authorized limits vary by category; for example, in ripened cheeses it may be used quantum satis (no specific limit), while in snacks the maximum limit is 20 mg/kg. Compared to the FDA, which also approves annatto as an exempt colorant, limits in the US are similar. In Japan, annatto is permitted but with stricter restrictions in some products.
The versatility of E160B(I) makes it popular in the food industry due to its natural origin and stability.
Documented adverse effects of E160B(I) are rare and generally mild. Some studies have reported rare allergic reactions, such as urticaria or contact dermatitis, in individuals sensitive to annatto. However, scientific evidence is inconclusive and the incidence is considered very low.
The biological mechanism of these reactions may be related to the presence of residual proteins in the extract. No genotoxic, carcinogenic, or teratogenic effects have been identified in animal studies at high doses. EFSA and WHO conclude that E160B(I) does not pose a health risk at authorized doses. Sensitive populations such as children or pregnant women do not require special precautions, although it is recommended not to exceed the ADI. No significant interactions with medications are known.
In conclusion, annatto bixin is considered safe for human consumption within established limits.
- Achiote
- Annatto
- Bixin
- Norbixin
- Annatto extract
- Natural orange colorant
- CI 75120
- E160b
- Orlean
- Roucou
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