Food additives data book - wordpres

Colourings 140
TECHNOLOGY OF USE IN FOODS: Annatto can be used in the following forms:
(i) Dilute solution/ suspension; for oil-based applications.
(ii) Aqueous alkali solution; for aqueous application; for acidic environments, acid-proof forms are
available.
Heat and light-stability are generally good. However, with annatto being a carotenoid, sensitivity to
oxidation can be a problem.
SYNERGISTS: Food-grade emulsifiers can be used to produce acid-stable forms. Antioxidants in oil-based forms can
help stability.
An alkali such as KOH or NaOH renders norbixin water-soluble.
ANTAGONISTS: Sulphur dioxide/ Divalent cations (e.g. Ca 2+ )/ Acids
FOOD SAFETY ISSUES: None known
LEGISLATION: USA: UK and EUROPE: CANADA:
Permitted as non-certified Permitted according to European Permitted
food colour according to 21 Parliament and Council Directive
CFR 7330, 73.1030, 73.2030 94/36/EC of June 30th 1994 on AUSTRALIA:
Colours for Use in Foodstuffs. Permitted
Refer to Annexes III and IV for
restrictions on use OTHER COUNTRIES:
Generally permitted
in most countries
REFERENCES: Collins, P. (1992) The role of annatto in food colouring. Food Ingredients & Processing International,
February, 23–27.
Smith, J. (Ed.) (1991) Food Additive User’s Handbook. Blackie Academic and Professional.