THE BASICS OF ANNATTO EXPLAINED

THE BASICS OF ANNATTO EXPLAINED

Introduction

Annatto is one of the most commonly used natural food colours in the world.  It is a stable food colour that allows a 3-year old cheddar to look like the day it was made. 
However, like all natural colours it is sensitive to oxidation, light and heat thus it is important to use quality ingredients, have controlled processing procedures and storage methods.

**  Refer to the article attached for more information the basics of annatto natural food colour.








    • Related Articles

    • CHEESE DEFECTS CAUSED BY RETAIL ABUSE

      INTRODUCTION 'Retail abuse' of cheese can occur at retails level due to mishandling / mistreatment of cheese but typically it is not malicious, it is simply that staff & management at retails level are not properly trained, or are not aware of ...

    • CHEESE DEFECTS IN GRADED CHEESE

      Interesting article about grading cheese and a discussion on cheese defects in graded cheeses. Regardless of consumer preference, the flavour and textural qualities of cheese do influence the value of cheese in the marketplace. Consumers and cheese ...

    • CONTROLLING PINK DISCOLOURATION OF CHEESE

      Introduction High intensity fluorescent lighting used in retail dairy cases can seriously affect the quality of dairy products - for example, oxidised flavours developing in fluid milk products has been extensively documented. Annatto-coloured ...

    • A LOOK AT SWISS CHEESE PRODUCTION AND DEFECTS

      INTRODUCTION: Swiss cheese is a challenging cheese to produce. It requires the hands-on expertise of an artisan cheesemaker as well as technical, scientific knowledge of the cheesemaking process. You need to have cheese with the right pliability to ...

    • THE ROLE OF COLIFORMS AS INDICATORS OF UNHYGIENIC PROCESSING CONDITIONS IN DAIRY FOODS

      An informative article about The Evolving Role of Coliforms as Indicators of Unhygienic Processing Conditions in Dairy Food Testing for coliforms has a long history in the dairy industry and has helped to identify raw milk and dairy products that may ...