Description
A vibrant orange sauce made by oil‑extracting annatto carotenoids from achiote seeds and stabilizing them with acid.
Technical
The process relies on thermally assisted solvent extraction of bixin and norbixin from Bixa orellana seeds into lipid media at 60–80 °C, where heat increases carotenoid solubility while preserving their conjugated double‑bond system. Subsequent acidification (5–10 % vinegar) protonates residual pigments, lowering their oxidation potential and forming a stable emulsion that retains color and flavor during a brief simmer.
Science
Primary Reaction
oil‑mediated extraction of annatto carotenoids (bixin/norbixin) followed by acid‑catalyzed stabilization and emulsification
Sensory Profile
Aroma ()
Wine Analogy
Like a young Nebbiolo with earthy truffle notes and subtle floral undertones