Question:
Choose the correct statement/statements regarding annatto cheese colour:
(A) The pigment in annatto is norbixin, which in the alkaline extract become bixin
(B) The colour is composed of tints of yellow and red units, and in cheese it become a protein dye, that is attached to casein
(C) Bixin is a monomethyl di-carboxylic acid and is directly soluble in vegetable oil
(D) Annatto colour is extracted using alkali (NaOH/KOH) from the fresh seeds of Bixa Orellana
Choose the correct statement/statements regarding annatto cheese colour:
(A) The pigment in annatto is norbixin, which in the alkaline extract become bixin
(B) The colour is composed of tints of yellow and red units, and in cheese it become a protein dye, that is attached to casein
(C) Bixin is a monomethyl di-carboxylic acid and is directly soluble in vegetable oil
(D) Annatto colour is extracted using alkali (NaOH/KOH) from the fresh seeds of Bixa Orellana
(A) The pigment in annatto is norbixin, which in the alkaline extract become bixin
(B) The colour is composed of tints of yellow and red units, and in cheese it become a protein dye, that is attached to casein
(C) Bixin is a monomethyl di-carboxylic acid and is directly soluble in vegetable oil
(D) Annatto colour is extracted using alkali (NaOH/KOH) from the fresh seeds of Bixa Orellana
Show Hint
- Bixin = Oil-soluble pigment, used primarily for butter.
- Norbixin = Water-soluble alkaline derivative, used as a protein dye for cheese because it binds directly to casein.
- Norbixin = Water-soluble alkaline derivative, used as a protein dye for cheese because it binds directly to casein.
Updated On: Jul 21, 2026
- (A), (B) and (D) only.
- (A), (B) and (C) only.
- (B), (C) and (D) only.
- (A), (B), (C) and (D).
Show Solution
Verified By Collegedunia
The Correct Option is C
Solution and Explanation
Step 1: Understanding the Concept:
Annatto is a natural food coloring extracted from the seed coat of the tropical shrub Bixa orellana.
It contains carotenoid pigments that are widely used to color cheese, butter, and other dairy products.
Detailed Explanation:
Let us analyze each statement to verify its accuracy:
- Statement (A): The primary oil-soluble carotenoid pigment in annatto seeds is bixin.
Upon alkaline hydrolysis, the methyl ester group of bixin is cleaved, converting it into the water-soluble dicarboxylic acid derivative called norbixin.
Therefore, the statement incorrectly claims that norbixin becomes bixin in alkaline extract.
Thus, Statement (A) is false.
- Statement (B): Annatto cheese color contains yellow and red shades.
In the acidic environment of cheese-making, the water-soluble norbixin precipitates and binds directly to the casein micelles, behaving as a protein dye.
This ensures the color is retained uniformly in the cheese curd instead of being lost in the whey.
Thus, Statement (B) is true.
- Statement (C): Bixin is chemically a monomethyl ester of a dicarboxylic acid (norbixin) and is lipophilic.
It is directly soluble in vegetable oils, making it suitable for coloring butter and margarine.
Thus, Statement (C) is true.
- Statement (D): To prepare water-soluble cheese color, the seed coat of Bixa orellana is extracted using aqueous alkaline solutions like sodium hydroxide (NaOH) or potassium hydroxide (KOH).
Thus, Statement (D) is true.
Since statements (B), (C), and (D) are correct, Option (C) is the correct choice.
Step 2: Final Answer:
The correct statements are (B), (C) and (D) only.
Annatto is a natural food coloring extracted from the seed coat of the tropical shrub Bixa orellana.
It contains carotenoid pigments that are widely used to color cheese, butter, and other dairy products.
Detailed Explanation:
Let us analyze each statement to verify its accuracy:
- Statement (A): The primary oil-soluble carotenoid pigment in annatto seeds is bixin.
Upon alkaline hydrolysis, the methyl ester group of bixin is cleaved, converting it into the water-soluble dicarboxylic acid derivative called norbixin.
Therefore, the statement incorrectly claims that norbixin becomes bixin in alkaline extract.
Thus, Statement (A) is false.
- Statement (B): Annatto cheese color contains yellow and red shades.
In the acidic environment of cheese-making, the water-soluble norbixin precipitates and binds directly to the casein micelles, behaving as a protein dye.
This ensures the color is retained uniformly in the cheese curd instead of being lost in the whey.
Thus, Statement (B) is true.
- Statement (C): Bixin is chemically a monomethyl ester of a dicarboxylic acid (norbixin) and is lipophilic.
It is directly soluble in vegetable oils, making it suitable for coloring butter and margarine.
Thus, Statement (C) is true.
- Statement (D): To prepare water-soluble cheese color, the seed coat of Bixa orellana is extracted using aqueous alkaline solutions like sodium hydroxide (NaOH) or potassium hydroxide (KOH).
Thus, Statement (D) is true.
Since statements (B), (C), and (D) are correct, Option (C) is the correct choice.
Step 2: Final Answer:
The correct statements are (B), (C) and (D) only.
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