Chemical Property of beta-Bixin
Edit
Chemical Property:
- Appearance/Colour:orange, purple lustrous crystalline solid plates
- Vapor Pressure:9.56E-16mmHg at 25°C
- Melting Point:217°C (dec.)
- Refractive Index:1.548
- Boiling Point:596.023 °C at 760 mmHg
- PKA:4.69±0.10(Predicted)
- Flash Point:197.826 °C
- PSA：63.60000
- Density:1.035 g/cm3
- LogP:5.81020
- Storage Temp.:-20°C
- Solubility.:Chloroform (Slightly), DMSO (Slightly), Methanol (Slightly)
- XLogP3:7.5
- Hydrogen Bond Donor Count:1
- Hydrogen Bond Acceptor Count:4
- Rotatable Bond Count:11
- Exact Mass:394.21440943
- Heavy Atom Count:29
- Complexity:823
- Purity/Quality:
-
99% *data from raw suppliers
Bixin *data from reagent suppliers
Safty Information:
- Pictogram(s):
Xn
- Hazard Codes:Xn
- Statements:
20/21/22-36/37/38
- Safety Statements:
26-36
- MSDS Files:
-
SDS file from LookChem
Useful:
- Canonical SMILES:CC(=CC=CC=C(C)C=CC=C(C)C=CC(=O)OC)C=CC=C(C)C=CC(=O)O
- Isomeric SMILES:C/C(=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C(=O)OC)/C=C/C=C(\C)/C=C/C(=O)O
- Recent ClinicalTrials:Effect of Short-term Annatto Carotenoids Supplementation on Oxidative Stress Status in Healthy Individuals
-
Description
Bixin [CAS: 6983-79-5] (CI Natural Orange 4; CI 75120) is found in the seed of the plant Bixa orellana, native to India. Later it was found growing in South America, where the Indians used the red dye from the seeds as a body paint. An extract of the seeds appears on the market as annatto. This extract is used in coloring butter, margarine, and cheese such as Leicester cheese. In Mexican and South American cuisine, it finds special use as a flavor and coloring matter. Annato is available as an aqueous solution, as an oleaginous dispersion, and a spray-dried powder.
-
Uses
Bixin is a carotenoid that is the main coloring component of annatto.
it is obtained from the bixa orellana tree. bixin is soluble in fats and
oils and the produced color is found in the fat fraction of the food.
it has a yellow hue, very good oxidation stability, fair light stability,
and good heat stability, but it is poor at very high temperatures,
such as above 125°c. one part bixin is equivalent to 1.5 parts caro-
tene. it is used at 0.5–10 ppm in finished foods, such as margarine,
salad dressings, popcorn oil, and baked goods. it is also termed
annatto extract. see annatto.
