What is the Difference Between Bixin and Norbixin?

Bixin and norbixin are both pigments derived from annatto, a natural color extracted from the seeds of the achiote tree found in Central and South America and Africa. The main difference between bixin and norbixin is their solubility:

• Bixin: This is the oil-soluble pigment derived from annatto. It is mostly used in oil-based food applications like process cheese, cheese sauces, and dairy spreads. It is also used in the snack food industry where it may be applied to oil-based slurries. Bixin appears as orange-colored crystals.
• Norbixin: This is the water-soluble derivative of bixin. It is formed by a process called saponification, which cleaves the methyl ester of bixin. Norbixin is traditionally used in dairy products like natural cheddar cheese, yogurt, dairy drinks, and ice cream, where a water-soluble color works better. It also binds to dairy proteins during cheese-making, imparting excellent color and stability. Norbixin appears as yellow-orange/brown-colored crystals.

Both bixin and norbixin provide a range of yellow to red-orange colors in different applications and are used in various industries, including the food industry, soap and detergent industry, and cosmetic industry. However, their specific applications depend on their solubility properties and the desired color intensity in the final product.

Comparative Table: Bixin vs Norbixin

Bixin and norbixin are both pigments derived from the seeds of the achiote tree, but they have different solubility and applications in the food industry. Here is a table highlighting the differences between bixin and norbixin:

Bixin is an economical option for the food industry due to its oil solubility and is commonly used in various oil-based applications. On the other hand, norbixin is a water-soluble derivative of bixin, making it suitable for coloring dairy products where a water-soluble color works better.