Akshatha Venugopalan

A Review on Annatto Dye Extraction, Analysis and Processing – A Food Technology Perspective

P. Giridhar, Akshatha Venugopalan & R. Parimalan · Journal of Scientific Research and Reports · 2013

Consumers’ preference to natural colours for edible purposes is of general interest. Annatto dye also called as poor man’s saffron is widely used in the food industry. Annatto is obtained from the thin resinous aril portion of seeds of Bixa orellana - a tropical plant of great ag...