Colour - Annatto

Traditional Annatto colour for the addition to cheesemilk to make coloured varities of cheese.

Annatto Colour Single Strength is a reddish brown, dark liquid, produced by extraction of annatto pigments from the seeds of the annatto tree (Bixa orellana L) using aqueous potassium hydroxide. The major coloring principle is norbixin. Annatto colour is the traditional colouring agent used in Coloured Cheddar, Red Leicester and Double Gloucester