Annatto is a natural carotenoid food colour (E160b) derived from the seeds of the achiote tree (Bixa orellana). It imparts a yellow to reddish-orange colour and is widely used in dairy products such as butter, margarine, and various cheeses (e.g., Cheddar, Red Leicester, Colby) to enhance or standardize their colour. Paprika extract (E160c) is a red colourant used in spices, snacks, and sauces. Betanin (E162) is a red pigment from beetroot used in desserts, confectionery, and yogurts. Pandan leaves are used for flavouring and imparting a green colour, particularly in Southeast Asian cuisine.
Which of the following natural food colours is most commonly added in butter and cheese ?
Asked in PPSC CS Prelims 2013 · Topic: Food Preservation, Nutrition, Medicine, etc. (Food Additives: Artificial Sweeteners, Antioxidants, Emulsifiers, Flavoring Agents (Chemical perspective))
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