Comparing E160B - Annatto vs E160E - Beta-apo-8′-carotenal (c30)

Select first additive

Select second additive

Overview

E160B - Annatto

Annatto (E160b) is a natural yellow‑orange food color made from the seeds of the achiote tree. It lends warm, consistent color to cheeses, baked goods, snacks, and many other foods, and appears on labels as annatto, annatto extract, bixin, or norbixin.

E160E - Beta-apo-8′-carotenal (c30)

Beta-apo-8′-carotenal (c30), also listed as E160e or apocarotenal, is an orange to orange‑red color from the carotenoid family. It is added in tiny amounts to make foods look naturally orange, especially drinks, dairy, and bakery items. It is approved for use in both the United States and the European Union.

Synonyms

E160b

Annatto

bixin

norbixin

roucou

achiote

annatto norbixin

annatto bixin

Orlean

Terre orellana

L. Orange

CI Natural Orange 4

E160e

Beta-apo-8′-carotenal (c30)

Apocarotenal

Beta-apo-8'-carotenal

C.I. Food orange 6

E number 160E

Trans-beta-apo-8'-carotenal

C30H40O

Functions

colour

Origins

Plant

Synthetic

Products

Found in 11,746 products

Found in 519 products

Search rank & volume

#3679.9K / mo🇺🇸U.S.

#308570 / mo🇺🇸U.S.

Awareness score

×0.99

normal

×0.17

under-aware

Search volume over time

Interest over time for 12 keywords in U.S. during the last 10 years.

Interest over time for 8 keywords in U.S. during the last 10 years.

Popular questions

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.