Comparing E160B - Annatto vs E172 - Iron oxides and iron hydroxides

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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.

E172 - Iron oxides and iron hydroxides

Iron oxides and iron hydroxides (E172) are mineral pigments used to give foods red, yellow, brown, or black shades. They are insoluble, stable colors made under strict purity standards and are used mainly on the surface of foods, such as coatings and decorations. Rules vary by country: they are widely authorized in the EU, while uses in the U.S. are more limited.

Synonyms

E160b

Annatto

bixin

norbixin

roucou

achiote

annatto norbixin

annatto bixin

Orlean

Terre orellana

L. Orange

CI Natural Orange 4

E172

Iron oxides and iron hydroxides

Functions

colour

Origins

Plant

Synthetic

Mineral

Products

Found in 11,746 products

Found in 23 products

Search rank & volume

#3679.9K / mo🇺🇸U.S.

#47150 / mo🇺🇸U.S.

Awareness score

×0.99

normal

×0.44

under-aware

Search volume over time

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

Search history data is not available.

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.