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Annatto: a natural choice.

W C Evans

    Biologist (London, England)
    |January 12, 2001
    PubMed
    Summary
    This summary is machine-generated.

    Annatto, a natural pigment from Bixa orellana seeds, has a long history of use. It is now a widely accepted, safe food additive valued for its natural origin.

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    Area of Science:

    • Food Science
    • Natural Products Chemistry

    Background:

    • Annatto is a natural pigment derived from the seeds of the Bixa orellana tree.
    • It possesses a long history of use, dating back to antiquity in South America and over a century in Europe.

    Purpose of the Study:

    • To highlight the historical significance and current applications of annatto as a food additive.
    • To emphasize its safety and natural origin as key factors in its widespread adoption.

    Main Methods:

    • Historical review of annatto usage.
    • Analysis of its properties as a food additive.

    Main Results:

    • Annatto has been utilized for centuries across different continents.
    • It is recognized as an important and safe additive in various food products.
  • Its natural origin is a significant factor contributing to its popularity.

    • Conclusions:

    • Annatto is a well-established natural food additive with a proven safety record.
    • Its historical use and natural sourcing contribute to its continued importance in the food industry.