Annatto

Annatto (CAS 1393-63-1), also known as roucou, achiote, and commercially designated E160b or C.I. Natural Orange 4, is a natural colorant derived from the seeds of Bixa orellana. It delivers yellow-to-orange hues across food, cosmetic, and personal care formulations as a plant-based alternative to synthetic dyes.

In dairy manufacturing, annatto is the standard colorant for cheddar cheese, butter, and margarine, providing the characteristic orange tone consumers associate with these products. Snack coatings, seasonings, and processed meat products use it to achieve consistent warm color without synthetic additives.

In personal care, it is incorporated into lip products, foundations, and skin-toning cosmetics where natural-origin pigmentation is a formulation requirement. It also functions as a mild flavoring agent in certain regional food applications, contributing a subtle earthy, peppery note to spice blends and condiments.

Annatto is supplied as an oil-soluble extract, water-soluble liquid concentrate, and dry powder, with bixin content and norbixin content serving as the primary specification markers. Food-grade material is available to FCC standards, and cosmetic-grade supply aligns with relevant regional colorant regulations.

Concentration levels in commercial extracts are typically defined by percentage bixin or norbixin content, which buyers should confirm against application-specific requirements. This ensures the final product meets the desired color intensity and stability throughout its shelf life.

As a versatile natural pigment, it remains a preferred choice for manufacturers seeking clean-label solutions. Its stability in various pH environments and resistance to light degradation make it suitable for a wide range of industrial and consumer goods.