Comparing E160B - Annatto vs E160AIII - Beta-carotene from blakeslea trispora

Is annatto bad for you?

Annatto (E160b) is generally considered safe at typical food use levels, with regulatory bodies recognizing it and setting acceptable daily intakes for its pigments. A small number of people may have allergic reactions (e.g., hives or itching), so they should avoid it.

What is annatto color?

Annatto color is a natural yellow‑orange dye from the seeds of the achiote tree (Bixa orellana), mainly composed of the carotenoids bixin and norbixin. It’s commonly used to color foods like cheeses, butter, and snacks.

What is annatto extract?

Annatto extract is the standardized color additive obtained by extracting the pigments bixin (oil‑soluble) or norbixin (water‑soluble) from annatto seeds. These forms are used to impart yellow to orange hues in foods depending on whether the product is fat‑ or water‑based.

Why is annatto bad for you?

It isn’t generally bad for you; concerns mainly involve rare allergic reactions or intolerance in sensitive individuals. Authorities have set safety limits (ADIs) for its extracts, and typical dietary exposure is well below these levels.

Que es achiote?

El achiote (annatto, E160b) es un colorante natural obtenido de las semillas de Bixa orellana que aporta tonos amarillo‑naranja a los alimentos. Sus pigmentos principales son bixina (liposoluble) y norbixina (hidrosoluble), usados en productos como quesos y mantequilla.