Kalsec® Annatto products have specific qualities relative to tinctorial strength, pigment form, solubility, and stability. The selection of the most appropriate form of annatto extract will depend on your food product formulation, packaging, processing, and stability requirements. The Annatto Color Product Guide - Bixin and Annnatto Product Guide - Norbixin and Bixin-Norbixin Blends provide specific suggestions to help you select the best Kalsec Annatto product and determine the appropriate addition rate.

Aquaresin® Annatto
An oil dispersible/ soluble extract with standardized concentrations of micro-crystalline bixin pigment, widely used in processed foods such as breadings, coatings, snack seasonings, process cheese, spray-dried cheese, and dairy ingredients.

Annatto - Micro-crystalline Suspension in Oil
A water and oil dispersible extract consisting of micro-crystalline bixin in oil and food grade emulsifiers. Used where water dispersibility is required.

Annatto - Oil Soluble
An oil dispersible/ soluble extract with standardized concentrations of micro-crystalline bixin pigment, widely used in processed foods such as breadings, coatings, snack seasonings, process cheese, spray-dried cheese, and dairy ingredients.

Durabrite® Annatto
Highly stable forms of micro-crystalline and oil soluble bixin. Superior oxidative stability protects against color and flavor degradation during processing and storage of food products. See Durabrite® Paprika/Durabrite® Color Blends for more information.

Annatto - Propylene Glycol Emulsions
A water dispersible formulation containing bixin and norbixin pigments dissolved in propylene glycol and potassium hydroxide. Used primarily in snack foods and sauces.

Annatto - Acid Proof
A water soluble extract containing bixin and norbixin pigments dissolved in propylene glycol, potassium hydroxide, and polysorbate. Commonly used in low pH foods such as fruit preparations, frozen confections, and beverage pre-mixes.

Annatto - Alkaline Solutions
These water soluble extracts are composed of norbixin dissolved in alkaline water or propylene glycol. Single and double strength pigment concentrations in water are called "Cheese Colors" because of their historic use as a colorant for natural cheese. Single strength and more dilute pigment concentrations are termed "Ice Cream Color" and are used in vanilla ice cream. Triple and six-fold pigment concentrations are used to color cereals.

Annatto Powder
A water A patented water soluble powder consisting of norbixin spray- dried with gum arabic. Used in spray dried cheese, dry seasoning blends, and cereal applications.