Candy Orange

Annatto is obtained from the outer layer of the seeds of the tropical tree bixa orellana l. The principle pigment in annatto, namely bixin, is a carotenoid, which is contained in the resinous coating surrounding the seed itself. Processing may alternatively involve aqueous alkaline hydrolysis with simultaneous production of norbixin. Traditionally, water or vegetable oil is used as a suspending agent, although solvent extraction is now also employed to produce more purified annatto extracts.
the unmordented cotton gives dull shades but using proper mordant, the colour & brightness of the colouring cloth is increased and offers beautiful orange. The colourful dye extracted from bixa is non-carcinogenic. From literature, it is seen that due to its non-toxic nature, dye is extensively used in dairy-industry for colouring butter, ghee, cheese, margarine, ice cream, chocolate, meats, cereals, confectionary, spices etc.