ANNATTO is extracted from seeds of the Bixa Orellana tree, obtaining two pigments; bixin that is soluble in oil and norbixin that is soluble in water.

Both pigments are part of the carotenoid group and therefore may be adversely affected by light and oxygen.

Annatto is stable in heat and creates hues that range from yellow to red going through orange. Traditionally, annatto has mostly been used to color cheese, but it is also used in products such as dairy desserts, drinks, ice-creams, sweets, margarine and pastries.