Annatto is obtained from the outer most layer of the seeds of the tropical tree named Bixa orellana L. The principle pigment in annatto, called bixin, is a carotenoid, which is contained in the resinous coating surrounding or encapsulating the seed itself. Processing of it may alternatively involve aqueous alkaline hydrolysis with simultaneous production of norbixin. Traditionally, water or vegetable oil were being used used as a suspending agent, although solvent extraction is now also employed to produce more purified annatto extracts. The unmordented cotton provides dull shades but by using proper mordant, the colour & brightness of the colouring cloth can surely be increased and then offers beautiful orange. The colourful dye which is extracted from bixa is non-carcinogenic. From Literature, it is seen that due to its non-toxic nature, dye is extensively used in dairy-industry for colouring butter, ghee, cheese, margarine, ice cream, chocolate, meats, cereals, confectionary, spices etc.
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