| ANNATTO EXTRACTS | |
| See: | ANNATTO EXTRACT (SOLVENT-EXTRACTED BIXIN) ANNATTO EXTRACT (SOLVENT-EXTRACTED NORBIXIN) ANNATTO EXTRACT (OIL-PROCESSED BIXIN) ANNATTO EXTRACT (AQUEOUS-PROCESSED BIXIN) ANNATTO EXTRACT (ALKALI-PROCESSED NORBIXIN) ANNATTO EXTRACT (ALKALI-PROCESSED NORBIXIN, NOT ACID-PRECIPITATED) | INS: | 160b | Chemical names: | BIXIN: 9'-cis(or trans)-6,6'-DIapoCAROTENE-6,6'-DIOIC ACID, MONOMETHYL ESTER; NORBIXIN: 6'-METHYLHYDROGEN-9'-cis(or trans)-6,6'-DIapoCAROTENE-6,6'-DIOATE, Na or K | Synonyms: | ROCOU; ORLEAN; TERRE ORELLANA; L. ORANGE | Functional class: | COLOUR | Colour code: | C.I.(1975) No.75120 (NATURAL ORANGE 4) | Latest evaluation: | 2003 | Comments: | Annatto extracts were divided into six groups: (1) annatto extract (solvent-extracted bixin; annatto B); (2) annatto extract (solvent-extracted norbixin; annatto C); (3) annatto extract (oil-processed bixin; annatto D); (4) annatto extract (aqueous-processed bixin; annatto E); (5) annatto extract (alkali-processed norbixin; annatto F); and (6) annatto extract (alkali-processed norbixin, not acid-precipitated; annatto G) | Report: | TRS 922-JECFA 61/11 | Tox monograph: | FAS 52-JECFA 61/13 | Previous status: | 2002, COMPENDIUM ADDENDUM 10/FNP 52 Add.10/34 (METALS LIMITS)
1996, OIL- AND ALKALI-EXTRACTED PRODUCT: COMPENDIUM ADDENDUM 4/FNP 52 Add.4/11. R; SOLVENT-EXTRACTED PRODUCT: COMPENDIUM ADDENDUM 4/FNP 52 Add.4/15. R 1984, FNP 25-JECFA 26/15. S 1982, TRS 683-JECFA 26/21, FNP 25-JECFA 26/15; COMPENDIUM/121, FAS 17-JECFA 26/22. 0-0.065 mg/kg bw (EXPRESSED AS BIXIN). R. 1981, FNP 19-JECFA 25/15. R 1974, NMRS 54/TRS 557-JECFA 18/15, FAS 7/NMRS 54B-JECFA 18/4, FAS 6/NMRS 54A-JECFA 18/43. 0-1.25 (TEMPORARY). TE. R 1969, NMRS 46/TRS 445-JECFA 13/10, FAS 70.37/NMRS 46B-JECFA 13/2, FAS 70.36/NMRS 46A-JECFA 13/11. 0-1.25 (TEMPORARY). TE. R 1959, NMRS VOL II-IV/48. N |
| Intake: | 1999, TRS 896-JECFA 53/96,121; FAS 44-JECFA 53/485. Intake estimates based on food additive levels in the draft General Standard for Food Additives being developed by the Codex Committee on Food Additives and Contaminants, integrated with national food consumption data, exceeded the ADI of 0-0.065 mg/kg bw, expressed as bixin. Intake assessments based on national permitted levels would not exceed the ADI for most population groups. Data from Brazil, however, provided evidence that 28% of the population consume annatto seeds directly as a condiment and have chronic intakes of the order of 150% of the ADI. |
| 8 Jan 05 | |
See Also:
Toxicological Abbreviations
Annatto Extracts (WHO Food Additives Series 52)
Annatto extracts (FAO Nutrition Meetings Report Series 46a)
Annatto extracts (WHO Food Additives Series 6)
Annatto extracts (WHO Food Additives Series 17)
Annatto extracts (WHO Food Additives Series 44)