E160b(ii) – Annatto extracts, norbixin-based

General Information

Food additive E160b(ii) is a subtype of E160b. It is obtained by extracting the outer coating of the annatto tree seeds (Bixa orellana L.) with an aqueous solution of alkali (sodium hydroxide or potassium hydroxide). As a result of this reaction, the main coloring component of additive E160b(ii) is norbixin, formed as a hydrolysis product of bixin.

Norbixin (C₂₄H₂₈O₄) in this additive is present in the form of sodium or potassium salts. Unlike bixin, it is highly soluble in water, which makes colorant E160b(ii) particularly suitable for use in water-based products. The color shades range from yellow to bright orange.

This subtype is mainly used in dairy pastes, yogurts, desserts, beverages, sauces, and confectionery products. The key difference between additive E160b(ii) and other subtypes lies in its complete water solubility and the absence of fat-soluble bixin in its composition.

More details about the health effects, applications, and legislation related to annatto extracts can be found in the main article on additive E160b.