Description
Liposoluble carotenoid extraction from Bixa orellana seeds creates stable orange food coloring.
Technical
Bixin and norbixin (apocarotenoids) dissolve in fats/oils via heat-assisted diffusion; bixin undergoes cis-trans isomerization during extraction.
Culinary Significance
Provides consistent coloring without flavor impact, essential for standardized cheese/appearance.
Science
Primary Reaction
Carotenoid dissolution
Parameters
Temperature
65°C optimal
50°C to 80°C range
Time
2 hours
30 minutes – 4 hours
Equipment
Cheesecloth for filtrationStainless steel infusion tankspH meter