[Annatto: technological advances and perspectives]

Colorants derived from the seeds of annatto (Bixa orellana, L.) are extensively used in the food industry. Their pecular characteristics, as that which permits obtaining water-soluble and lipid-soluble colorants through small alterations of the production process, was one of the factors responsible for the success of this pigment. It can be observed that only recently, a little over five years, efforts have been dedicated to the study of the physico-chemical characteristics of the different carotenoid structures that compose the so-called annatto colorant. The very industry that produces the colorant has only recently perceived the possibility of obtaining colorants of different hues from annatto seeds and has dedicated studies to this respect. On the other hand, complementary toxicological studies of these pigments are being demanded, putting their utilization in question, and only with the conclusion of these work can their future be evaluated.