Annatto norbixin
Score impact
-0.10
points/product
Description
The food additive E160B(II), also known as annatto norbixin, is a natural colorant ranging from orange to reddish. It is obtained from the seeds of the achiote tree (Bixa orellana), native to tropical America. Industrially, norbixin is produced by alkaline hydrolysis of bixin, the main pigment of the seeds. Bixin is extracted with organic solvents or oils, and then treated with sodium or potassium hydroxide to obtain the water-soluble norbixin salt. This process yields a water-soluble colorant, unlike bixin which is fat-soluble. Norbixin is an apocarotenoid carotenoid with the chemical formula C24H28O4.
It is stable at pH between 4 and 8, but can degrade with light and heat. Its main function is to provide yellow-orange color to foods, serving as a natural alternative to synthetic colorants.
Historically, annatto has been used since pre-Columbian times in the Americas to dye textiles and foods. In the European Union, it was approved as a food additive after evaluations by the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). EFSA established an Acceptable Daily Intake (ADI) of 0-0.3 mg/kg body weight for norbixin (expressed as bixin). The overall safety assessment indicates that, within authorized limits, it poses no significant health risks.
On labeling, it must appear as 'colorant: annatto norbixin' or 'E160B(II)'. It is important to note that the food safety of this additive has been supported by multiple toxicological studies, although moderation in consumption is recommended.
E160B(II) is mainly used in dairy products such as cheeses (cheddar, edam, gouda), butter, margarine, and dairy desserts. It is also used in snacks, breakfast cereals, ice cream, non-alcoholic beverages, sauces, soups, bakery products, and confectionery.
In the Spanish market, it is commonly found in aged cheeses, flavored potato chips, and some orange soft drinks. Regulation EC 1333/2008 sets maximum limits: for example, in ripened cheeses up to 15 mg/kg (expressed as bixin), in margarine up to 10 mg/kg, and in snacks up to 20 mg/kg. Compared to the FDA, which also approves it for general use in foods (except in some meat and poultry products), the EU has more specific limits. In Japan, annatto is permitted but with similar restrictions.
The versatility of the colorant allows obtaining shades from pale yellow to intense orange, depending on the concentration.
Documented adverse effects of E160B(II) are rare and generally mild. Some studies have reported allergic reactions in sensitive individuals, such as urticaria or contact dermatitis, although these are uncommon.
The biological mechanism of these reactions is not fully elucidated, but it is believed to be due to residual proteins from the seeds. No genotoxic or carcinogenic effects have been described in animal studies. EFSA and JECFA conclude that, within the established ADI (0-0.3 mg/kg bw), there is no evidence of significant adverse effects. Sensitive populations may include individuals with known allergy to annatto. No interactions with medications are known.
Overall, it is considered safe for the general population, although it is recommended not to exceed authorized limits.
- Achiote
- Annatto
- Bixin
- Norbixin
- Annatto extract
- Natural orange colorant
- CI 75120
- Bixa orellana extract
- Orlean
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