The Annatto dye, derived from the seeds of the achiote tree, has a long history of use in cooking and food production.
This natural dye is known for its bright orange-red color and is used to enhance the visual appeal of various dishes.
Annatto has become popular due to its ability to enhance the visual attractiveness of products, as well as being considered a safe and natural dye compared to synthetic alternatives.
Furthermore, annatto may support skin health due to its anti-inflammatory properties. Studies show that annatto can reduce inflammatory processes in the body and promote skin healing.
Origin and Composition of Annatto Dye
Annatto dye is obtained from the seeds of the Bixa orellana tree, which grows in tropical regions such as South America and Central America.
The composition of annatto includes carotenoids, specifically bixins and norbixins. These compounds not only give products a rich color but also possess antioxidant properties.
In addition, annatto contains small amounts of vitamins and minerals, such as:
Due to its naturalness and low glycemic index, annatto is considered safe for use in a keto diet and can be added to various dishes to enhance their appearance and nutritional value.
Application in the Food Industry
The primary application of this dye is in coloring various products such as cheeses, oils, margarine, and confectionery.
Annatto imparts a bright yellow-orange color, making it a popular choice for enhancing the visual appeal of products.
Annatto is also often used in the production of meat products, such as sausages and delicatessen items, where it not only improves color but can also enhance flavor quality.
Substitution options in recipes
Paprika. At a level of 0.2% plus turmeric at 0.05%. Annatto colors cheese from ivory to orange. The mixture of paprika and turmeric gives a warm yellow hue, is thermally stable up to 90°C; the taste becomes slightly sweet.
