FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
ANNATTO,
Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
A vegetable dye from the pulp surrounding the seeds of the tropical annatto tree. Its yellow to peach coloring goes into such dairy products as butter, cheese, cottage cheese, and buttermilk in addition to margarine, beverages, ice cream, ices, baked goods, cake mixes, and breakfast cereals. It is used also to color such meat-product casings as bologna and frankfurters. A spice flavoring for beverages, ice cream, baked goods (2,000 ppm), margarine, breakfast cereals, (2,000 ppm) and baked goods. No known toxicity.
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is a color source of yellowish to reddish-orange color which is obtained from the seed coating of the tree Bixa orellanna. The oil soluble annatto consists mainly of bixin, a caretenoid soluble in fats and oils with the color which is produced being found in the fat portion of the food. It has a yellow hue, very good oxidation stability, fair light stability, and good heat stability but it is poor above 125C. The water soluble annatto is norbixin (the product resulting when bixin is saponified and the methylethyl group is split off) which is dissolved as a potassium salt in lye. It is readily soluble in aqueous alkalis with the coloring occurring in the protein and starch fraction of the food. It has a yellow to orange hue and precipitates in most acid foods. The usage level is 0.5 to 10 parts per million in the finished food. It is used in sausage casings, oleo margarine, shortening, and cheese.
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Mexican pp. 314-315]
are the seeds of a tropical tree, delicate in flavor but colors foods a bold orange-red. Called achiote in Mexico.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
is a harmless colouring matter obtained from the outer pellicle of the seeds of Bixa Orellana, an evergreen tree, indigenous to Cayenne and other parts of tropical America, and now cultivated for exportation in the East and West Indies. The best annatto should be in the form of a paste, soft and smooth to the touch, and with a peculiar odor, but not putrid or disagreeble. the colour should be deep red brighter in the middle than on the outside. Inferior or adulterated annatto is sold in the form of a hard, brown cake, frequently with the manufacturer's name stamped thereone. Annatto is very sparingly soluble in water, but freely so in spirits, either, oils, or fats. Plain, it gives an orange colour; the addition of an alkali darkens it, strong acids turn it blue, and most acids will cause it to fall from the solution in a dark orange-red precipitate.
Leonard, Jonathan Norton. and the editors of Time-Life Books. 1969. Latin American Cooking Time-Life Books, New York.
achiote seed.): Rusty-red dried seed of a tropical American tree. In crushed form it gives a food a delicate flavor and a deep golden-orange color. Available in 1-ounce packs and jars at Latin American groceries or stores specializing in foods from India. keeps indefinitely in a tightly covered jar. No substitute.
Kittler, Pamela Goyan and Kathryn Pl. Sucher. 2000. Cultural Foods. Wadsworth Thomason Publishing.
ANNATTO or ACHIOTE or ATCHUETE ANNATTO or ACHIOTE or ATCHUETE
Excerpts from Hawkes, Alex D. 1968. A World of Vegetable Cookery. Simon and Schuster, New York.
The Annatto, or Annotto, a singularly attractive flowering small tree of the West Indies and South America (Bixa Orellana, of the Bixa Family), is extensively cultivated in the tropics. A product derived from it is highly important iin good cookery in many lands. This is the orange-red pulp which surrounds the seeeds of the heart-shaped, prickly scarlet fruits-the se3eds of the heart-shaped, prickly scarlet fruits-which open on maturity to display these colorful seeds.
This pulp is soaked off in water, the seeds removed, than the liquid is reduced by boiling until a reddish-orange powder remains. This is offered commercially in this and other countries as Annatto, or as achiote, bija, or bijol.
Extensively used as a color material-Annatto powder is often called for as a seasoning in the cuisines of Latin America And The Philippines.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Also known as bixin, butter color, orlean and rocou; color extracted from the pericarp of the fruit of tropical shrub Bixa orellana. Major ingredient is the carotenoid, bixin, insoluble in water; also, of minor importance, orellan, water-soluble. Used to dye cotton and silk, in wood stains - and cheese. Seeds are sometimes used for flavoring, especially in Caribbean food.
Excerpt from Hawkes, Alex D. 1968. A World of Vegetable Cookery. Simon and Schuster, New York.
The Annatto, or Annotto, a singularly attractive flowering small tree of the West Indies and South America (Bixa Orellana, of the Bixa Family), is extensively cultivated in the tropics. A product derived from it is highly important iin good cookery in many lands. This is the orange-red pulp which surrounds the seeeds of the heart-shaped, prickly scarlet fruits-the se3eds of the heart-shaped, prickly scarlet fruits-which open on maturity to display these colorful seeds.
This pulp is soaked off in water, the seeds removed, than the liquid is reduced by boiling until a reddish-orange powder remains. This is offered commercially in this and other countries as Annatto, or as achiote, bija, or bijol.
Exte3nsived used as a color material-Annatto powder is often called for as a seasoning in the cuisines of Latin America And The Philippines.
