CAS 1393-63-1

Annato

Description:

Annatto, with the CAS number 1393-63-1, is a natural coloring agent derived from the seeds of the achiote tree (Bixa orellana). It is primarily composed of carotenoids, particularly bixin and norbixin, which are responsible for its vibrant orange-red hue. Annatto is widely used in the food industry as a colorant for products such as cheese, butter, and snacks, due to its ability to impart a warm color without altering flavor significantly. It is considered safe for consumption and is classified as a natural food colorant. In addition to its coloring properties, annatto has been studied for potential antioxidant and antimicrobial activities. The substance is soluble in oils and fats, making it suitable for various culinary applications. Annatto is also used in cosmetics and textiles, showcasing its versatility beyond food. Overall, its natural origin and functional properties make it a popular choice in various industries.

Formula: C₂₄H₂₈O₄

InChI: InChI=1/C24H28O4/c1-19(11-7-13-21(3)15-17-23(25)26)9-5-6-10-20(2)12-8-14-22(4)16-18-24(27)28/h5-18H,1-4H3,(H,25,26)(H,27,28)/b6-5+,11-7+,12-8+,17-15+,18-16+,19-9+,20-10+,21-13-,22-14+

Synonyms:

• (2E,4Z,6E,8E,10E,12E,14E,16E,18E)-4,8,13,17-tetramethylicosa-2,4,6,8,10,12,14,16,18-nonaenedioic acid
• Annato
• Annatto (dye)
• Annatto A 640
• Annotta
• Arnatta
• Arnatto
• C Orange 12
• E 160b
• N 2R25
• San Annatto 2380
• Wa 20
• C.I. Natural Orange 4
• Annatto
• ANNATTO(SOLVENT-EXTRACTED)
• ANNATTOEXTRACTS
• Natural Orange 4
• ANNATO OIL BIXA ORELLANA SEED OIL
• ANNATTO PIGMENT
• Annatto extract
• Ncgc00091523-01
• CI 75120

Annatto

CAS: 1393-63-1

Annatto

Purity: ≥98%

Ref: 54-BUP20234

Annatto

CAS: 1393-63-1

Annatto: natural colorant from Bixa orellana, has antitumor properties; high doses may cause mutations. Used in drinks, baking, foods.

Purity: 99.17%

Color and Shape: Soild

Ref: TM-TN7241

Annatto

CAS: 1393-63-1

Annatto is a natural carotenoid, which is extracted from the seeds of Bixa orellana. It has been used as a food coloring for thousands of years and is often used in cheese and butter products. Annatto is also used to give foods a bright orange color. The geranyl group can be oxidized by reactive oxygen species to form peroxides, which are thought to be responsible for the enzyme activities observed in vitro. Annatto also induces polymerase chain reaction, an analytical method that generates large quantities of DNA copies from small amounts of DNA template. In addition, annatto has been shown to have toxicological properties in animal studies and chemical stability in terms of pH and temperature.

Purity: Min. 15%

Color and Shape: Clear Liquid

Ref: 3D-FA59481