As informed by the Council of Scientific and Industrial Research (CSIR), the CSIR–Central Food Technological Research Institute (CSIR–CFTRI), Mysuru had undertaken four Grant-in-Aid projects related to the study and development of annatto.
About Annatto:
It is a natural food colouring and flavoring agent obtained from the seeds of the achiote tree (Bixa orellana), native to the tropical regions of the Americas.
About 70% of natural food colors come from annatto.
It adds a yellow-orange color to foods like cheese, butter, yogurt, sausage, smoked fish, ice cream, and baked goods.
The bold color comes from carotenoids, which are plant pigments that are found in the coating of the seed.
It is most often ground up into a powder or paste form for use.
Its color can also be extracted from the seed and then added to foods as a dye.
Some also use annatto to boost the flavor of certain dishes.
It has a mild, peppery flavor when used in large amounts as well as a nutty and floral scent.
It is safe for most people when used in normal food amounts. However, it might cause allergic reactions in some sensitive people.
Benefits:
It has been linked to various benefits, including reduced inflammation, improved eye and heart health, and anticancer properties.
It is rich in several key antimicrobial compounds, which can limit the growth of bacteria, fungi, and parasites.
It is rich in antioxidants, or compounds that help neutralize the effects of harmful free radicals that can build up and cause damage to cells.
It is high in tocotrienol, a form of vitamin E that some studies show could help with keeping bones strong and healthy.
Annatto seeds are sometimes also ground up and applied topically to help enhance the health of your skin.
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