Norbixin

Norbixin (CAS 542-40-5), also known as E160b, is the water-soluble acid form of annatto extract, derived from the seeds of Bixa orellana. It functions as a natural orange-to-yellow colorant in food and beverage manufacturing, offering a plant-based alternative to synthetic dyes.

In dairy processing, norbixin is used to color cheese, butter, and margarine, delivering consistent warm hues that meet clean-label requirements. Snack food manufacturers apply it to coatings and seasonings where heat-stable, water-dispersible color is needed.

Beverage and plant-based food producers rely on this ingredient to achieve stable coloration in aqueous systems. Its water solubility gives it a distinct formulation advantage over oil-soluble annatto fractions in high-volume production lines.

It also appears in processed meat and bakery applications where a natural orange pigment must perform under thermal processing conditions. The pigment maintains its integrity during baking and extrusion, ensuring the final product retains its visual appeal.

Norbixin is commercially supplied as a liquid extract, spray-dried powder, or concentrated solution. Potency is typically expressed as a percentage of active content, allowing for precise dosing in industrial food applications.

Food-grade material is the standard market form, with specifications aligned to regulatory requirements under EU and Codex frameworks. This ensures the product meets the necessary safety and purity criteria for global distribution.

Buyers should confirm the specific concentration and solubility profile when evaluating grades for formulation targets. Quality assurance often involves verifying compliance with international standards to ensure consistency across different batches.