AN IMPROVED PROCESS FOR THE PREPARATION OF ANNATTO (BIXA ORELLANA L) DYE

摘要

The present invention relates to an improved process for the preparation of annatto (Bixa orellana L) dye. Annatto extracts obtained from the seeds of the tropical shrub Bixa orellana L have wide spread use in the food industry for the colouring of many commodities. The principal colouring component of annatto seeds is the liposoluble diapocarotenoid, 9"-cis-bixin, which is the monomethyl ester of the water soluble 9"-cis-norbixin. Annatto extracts are usually formulated to provide suitably stabilized forms in the colour range red-orange-yellow for use in a wide range of foods such as dairy products, flour confectionary, fish, soft drinks, meat products, snack foods, and dry mixes.