Colorants

Annatto & Chlorophyll

to Manufacture Dairy Products

Annatto

Annatto (E160 b (ii)) is a natural colorant extracted from annatto seeds and used to obtain yellowish colors.

Available concentrations:
Annatto 1,3% : 1,3% norbixin content
Annatto 2,6% : 2,6% norbixin content

Type:
Water soluable

Applications:
– Cheese
– Ice Creams
– Bakery
– Casings
– Cereals
– Cones
– Meat
– Snacks
– Sugar Confectionery

Chlorophyll

South Italian cheese cacioricotta with a grater

Chlorophyll (E-140) is a natural colorant used as whitener in milk industry.

Type:
Water Soluble

The amount of Chlorophyll to be used depends on yellowish degree of milk and the desired whitening degree. If very small amount of Chlorophyll is used, no results may be achieved. If a large amount is used, the result will be unpleasant and the cheese will turn to greenish. For this reason, it is necessary to increase the amount gradually until the desired result obtained.

As a more accurate approach, the best way to obtain the desired result is that optimum amount should be determined with a small amount of milk under laboratory conditions. Then the dosage can be applied in big batch of milk. The chlorophyll should be added to the milk at the fermentation temperature before renneting and mixed very well. It is recommended to dilute the chlorophyll by 1/10 before use.

Packing Options

Colorants

Annatto & Chlorophyll

Delicious Cheese board. Assortment of cheese, camembert, brie, Gorgonzola, parmesan, olives

ANNATTO – LIQUID

1 kg, 5 kg, 20 kg, 30 kg

CHLOROPHYLL – LIQUID

1 kg, 5 kg, 20 kg, 30 kg

Certifications

Other Products

Ingredients & Equipments

The product portfolio of MAYASAN® includes different categories of products for the dairy industry. As a biotech company, MAYASAN® is equipped with the latest technology to offer high-quality food ingredients, additives and various quality control tools and equipment.