Studies on application of annatto (Bixa orellena L.) dye formulations in dairy products.

Annatto is often used to add color to dairy products
such as butter, cheese, or puddings. In India usage of
annatto is restricted to butter and cheese, however there are
no tailor made formulations available to obtain standardized
colour shades for the products. Hence a study was initiated to
develop the appropriate annatto dye formulations and level
of application in few dairy products (butter, cheese, paneer,
biscuit cream, icing cream). Dye extracted from annatto
seeds was used for the preparation of water soluble potassium
carbonate formulation (nor-bixin, 11.24 %), oil soluble
formulation (1.35 % bixin) and an oil/water soluble propylene
glycol formulation (PG formulation, 1.31 % bixin).
Lovibond tintometer colour units of the commercial butter,
cheese and biscuit cream samples were measured for standardizing
the colour concentration in the experimental products.
The present study evaluates the application and stability
of these formulations in butter, cheese, paneer, biscuit cream,
icing cream. The products were evaluated for stability of
colour and bixin during storage period. The oil/water soluble
propylene glycol formulation was found to be tailor-made for
all the dairy products studied though the standardized levels
varied between 3.75 and 5.0 mg/kg for butter, 3.75 mg/kg for
cheese, 5.0–400 mg/kg for biscuit cream, 12.25 and 25 mg/kg
for paneer, 5.0–500 mg/kg for icing cream. Increasing concentration
in the range of 30–500mg/kg yielded products with
light cream to orange shades, useful for decorating cakes. The
average recovery of bixin from the products immediately after
processing was 90–98 %. Significant changes (P≤0.05) were
noticed in the colour units and recovery of bixin in all the
products during storage of 6 months.