Annatto Natural Colour Extraction Plant
Annatto Natural Colour Extraction Plant
Annatto (Bixa orellana) seeds yield bixin and norbixin — natural orange-yellow carotenoid pigments widely used as E160b colour in dairy, bakery, and processed food products. Mechotech manufactures annatto colour extraction plants producing both oil-soluble bixin extract and water-soluble norbixin (annatto aqueous extract).
Mechotech's annatto colour extraction plant uses vegetable oil extraction for oil-soluble bixin and alkaline aqueous extraction for water-soluble norbixin production. Our food-grade compliant plants feature SS 316L contact parts, vacuum evaporation, and spectrophotometric standardization — delivering consistent E160b colour for global food manufacturers.
Manufacturing Process
Seed Cleaning & Sizing
Annatto seeds are cleaned, inspected for moisture, and sized. Seeds are processed whole — the pigment is concentrated in the seed coat (pericarp) not the kernel.
Oil Extraction (Bixin)
Cleaned seeds are extracted with food-grade vegetable oil (palm or sunflower) at 80–90°C under stirring. Bixin dissolves into the oil phase, producing oil-soluble annatto extract.
Filtration & Standardization
The bixin-rich oil extract is filtered through plate-frame filters and standardized to target colour value. Final concentration is achieved by further oil extraction rounds.
Alkaline Extraction (Norbixin)
For water-soluble norbixin, seeds are extracted with dilute NaOH or KOH solution at controlled temperature. Bixin saponifies to norbixin, which dissolves in the alkaline water phase.
pH Adjustment & Filtration
The alkaline norbixin extract is filtered, pH-adjusted to slightly alkaline (pH 8.0–8.5) to maintain stability, and concentrated by vacuum evaporation.
Spray Drying (Powder Option)
Concentrated norbixin extract is spray-dried with maltodextrin to produce water-soluble annatto powder standardized to target colour value (E1%1cm).
Applications
- Dairy product colouring (cheddar cheese, butter, margarine)
- Bakery and confectionery orange-yellow colouring
- Processed meat and seafood colouring
- Snack food and seasoning colouring
- Beverage colouring (juice drinks, sports drinks)
- Cosmetic lipstick and personal care orange pigment
- Pharmaceutical tablet coating yellow-orange colour
- Poultry feed for egg yolk and skin colour enhancement
Key Features
Dual-Format Production
Single plant produces both oil-soluble bixin extract (for fat-based food systems) and water-soluble norbixin extract (for aqueous food systems) in separate production campaigns.
E160b Compliant
All processing aids and plant design comply with EU Regulation 1333/2008, FDA 21 CFR 73.30, and JECFA specifications for annatto extract as a permitted food colour.
Colour Value Standardization
Each batch is spectrophotometrically measured and standardized to the target colour value (typically E1%1cm 200–1000 at 470nm), ensuring consistency for food manufacturers.
Oil Recovery System
Spent seeds after oil extraction are pressed to recover residual vegetable oil and the seed material is recycled as agricultural fertilizer, minimizing waste.
Heat-Stable Pigment
Annatto bixin is relatively heat-stable compared to other natural carotenoids. Our process preserves pigment integrity through low-temperature evaporation and nitrogen packaging.
Frequently Asked Questions
What is the difference between bixin and norbixin in annatto extraction?
What colour value can be achieved from annatto seeds?
Can annatto colour replace synthetic tartrazine and sunset yellow?
Is the annatto extraction plant suitable for organic production?
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