Journal of Dairy Science
Volume 93, Issue 9 , Pages 3891-3901 , September 2010

Invited review: Annatto usage and bleaching in dairy foods

  • E.J. Kang

      Affiliations

    • Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
    • ,
  • R.E. Campbell

      Affiliations

    • Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
    • ,
  • E. Bastian

      Affiliations

    • Glanbia Nutritionals, Twin Falls, ID 83301
    • ,
  • M.A. Drake

      Affiliations

    • Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
    • Corresponding Author InformationCorresponding author.

Received 22 February 2010 ,Accepted 15 May 2010.

References 

  1. Ames JM, Hofmann TE. Selected natural colorants in foods and beverages. In:  Ames JM,  Hofmann TE editor. Chemistry and Physiology of Selected Food Colorants. Washington, DC: American Chemical Society; 2001;p. 1–20
  2. Anonymous. 2009. China testing for the presence of benzoic acid. US Dairy Export Council member alert. US Dairy Export Council, Arlington, VA.
  3. Balls AK, Axelrod B, Kies MW. Soybean lipoxidase. J. Biol. Chem. 1943;149:491–504
  4. Bareth A, Strohmar W, Kitzelmann E. HPLC and spectrophotometric determination of annatto in cheese. Eur. Food Res. Technol. 2002;215:359–364
  5. Barnicoat CR. The reactions and properties of annatto as a cheese color. J. Dairy Res. 1937;8:61–73
  6. Barnicoat CR. Cheese discoloration: Oxidation of bixin annatto-colored cheese promoted by sulphydryl compounds. J. Dairy Res. 1950;17:209–213
  7. Bloomfield L. How Everything Works: Making Physics Out of the Ordinary. Hoboken, NJ: Wiley; 2007;
  8. Bohn RM, Hass LW. In:  Summer JB,  Summers GF editor. Chemistry and Methods of Enzymes. New York, NY: Academic Press; 1953;
  9. Bottomley, R. C., R. D. Colvin, and M. Van Blanton, inventors. 1989. Decolorising of whey and whey products derived from whey. Express Foods Group Ltd., assignee. US Pat. No. 4,888,184.
  10. Bushway RJ. Separation of carotenoids in fruits and vegetables by high performance liquid chromatography. J. Liquid Chromatogr. Relat. Technol. 1985;8:1527–1547
  11. Carpino S, Horne J, Melilli C, Licitra G, Barbano DM, Van Soeset PJ. Contribution of native pasture to the sensory properties of Ragusano cheese. J. Dairy Sci. 2004;87:308–315
  12. Carunchia Whetstine ME, Croissant AE, Drake MA. Characterization of dried whey protein concentrate and isolate flavor. J. Dairy Sci. 2005;88:3826–3839
  13. Chang JE, Hammond EG, Reinbold GW. Reactions of benzoyl peroxide with whey. J. Dairy Sci. 1977;60:40–44
  14. Codex. 2008. Codex General Standard for Food Additives: Codex Stan 192–1995. http://www.codexalimentarius.net/gsfaonline/CXS_192e.pdf Accessed June 15, 2009.
  15. Cooney CM, Morr CV. Hydrogen peroxide alteration of whey proteins in whey and concentrated whey systems. J. Dairy Sci. 1972;55:567–573
  16. Croissant AE, Kang EJ, Campbell RE, Bastian E, Drake MA. The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate. J. Dairy Sci. 2009;92:5917–5927
  17. Croissant AE, Washburn SP, Dean LL, Drake MA. Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems. J. Dairy Sci. 2007;90:4942–4953
  18. de Oliveira GPR, Rodriguez-Amaya DB. Processed and prepared corn products as sources of lutein and zeaxanthin: Compositional variation in the food chain. J. Food Sci. 2007;72:S079–S085
  19. Drake MA, Miracle RE, Wright JM. Sensory properties of dairy proteins. Milk Proteins: From Expression to Food. New York, NY: Elsevier; 2009;Pages 429–448
  20. Early R. The Technology of Dairy Products. London, UK: Blackie Acad. Professional; 1998;
  21. El-Samragy Y. Benzoyl peroxide. 61st JECFA Chemical and technical assessment. Rome, Italy: Food and Agriculture Organization; 2004;
  22. Emerton V. Food Colours. 2nd ed.. Oxford, UK: Wiley-Blackwell Publishing; 2008;
  23. Fox PF, Kelly AL. Indigenous enzymes in milk: Overview and historical aspects. Part 1. Int. Dairy J. 2006;16:500–516
  24. Fweja LWT, Lewis MJ, Alistair SJ. Alternative strategies for activation of the natural lactoperoxidase system in cows’ milk: Trials in Tanzania. J. Dairy Res. 2007;74:381–386
  25. Galindo-Cuspinera V, Lubran MB, Rankin SA. Comparison of volatile compounds in water-and oil-soluble annatto (Bixa orellana L.) extracts. J. Agric. Food Chem. 2002;50:2010–2015
  26. Gallardo-Escamilla FJ, Kelly AL, Delahunty CM. Sensory characteristics and related volatile flavor compound profiles of different types of whey. J. Dairy Sci. 2005;88:2689–2699
  27. Gerlach N, Gerlach J. Foods of the Maya: A Taste of the Yucatán. Albuquerque: University of New Mexico Press; 2002;
  28. Gilliland SE. Enzymatic determination of residual hydrogen peroxide in milk. J. Dairy Sci. 1969;52:321–324
  29. Giuliano G, Rosati C, Bramley PM. To dye or not to dye: Biochemistry of annatto unveiled. Trends Biotechnol. 2003;21:513–516
  30. Govindarajan S, Morris HA. Pink discoloration in Cheddar cheese. J. Food Sci. 1973;38:675–678
  31. Hallagan JB, Allen DC, Borzelleca JF. The safety and regulatory of food, drug and cosmetics colour additives exempt from certification. Food Chem. Toxicol. 1995;33:515–528
  32. Hammond EG, Chang J, Reinbold GW. Colorimetric method for residual annatto in dry whey. J. Dairy Sci. 1975;58:1365–1366
  33. Hood, E. G., and White, A. H. 1929. A color defect of Cheddar cheese. Can. Dept. Agric. Bull. No. 128. Canadian Department of Agriculture, Ottawa, Ontario, Canada.
  34. Hulshof PJM, van Roekel-Jansen T, van de Bovenkamp P, West CE. Variation in retinol and carotenoid content of milk and milk products in The Netherlands. J. Food Compost. Anal. 2005;19:67–75
  35. Johnson L. Idaho Agriculture Trade Issues Report. Boise: Idaho State Department of Agriculture; 2006;
  36. JECFA (Joint FAO/WHO Expert Committee on Food Additives). 2004. Evaluation of Certain Food Additives. WHO technical report series; 928. WHO, Geneva, Switzerland.
  37. Kuramoto S, Jezeski JJ. Some factors affecting the action of benzoyl peroxide in the bleaching of milk and cream for blue cheese manufacture. J. Dairy Sci. 1954;37:1241–1246
  38. Kussendrager KD, van Hooijdonk ACM. Lactoperoxidase: Physico-chemical properties, occurrence, mechanism of action and application. Br. J. Nutr. 2000;84:S19–S25
  39. Lancaster FE, Lawrence JF. Determination of annatto in high-fat dairy products, margarine and hard candy by solvent extraction followed by high-performance liquid chromatography. Food Addit. Contam. 1995;12:9–19
  40. Law AJR, Leaver J. Effect of pH on thermal denaturation of whey proteins in milk. J. Agric. Food Chem. 2000;48:672–679
  41. McDonough FE, Hargrove RE, Tittsler RP. Decolorization of annatto in Cheddar cheese whey. J. Dairy Sci. 1968;51:471–472
  42. McKeown GG. Composition of oil-soluble annatto food colours. II. Thermal degradation of bixin. J. Assoc. Off. Anal. Chem. 1963;46:790–796
  43. McKeown GG. Composition of oil-soluble annatto food colours. III. Structure of the yellow pigment formed by the thermal degradation of bixin. J. Assoc. Off. Anal. Chem. 1965;48:835–837
  44. Miksicek CH, Elsesser KJ, Wuebber IA, Bruhns KO, Hammond N. Rethinking Ramon: A comment on Reina and Hill's Lowland Maya Subsistence. Am. Antiq. 1981;46:916–919
  45. Moir GM. Discoloration in New Zealand Cheddar cheese. Muddy, pink and bleached defects. II. Biochemical investigations. J. Dairy Res. 1933;4:238–245
  46. Morgan GFV. Discoloration in New Zealand Cheddar cheese. Muddy, pink and bleached defects. I. Bacteriological investigations. J. Dairy Res. 1933;4:226–237
  47. Mortenson MA, Vickers ZM, Reineccius GA. Flavor and whey protein concentrates and isolates. Int. Dairy J. 2008;18:649–657
  48. Munyua JK. Hydrogen peroxide alteration of whey protein in skim milk and whey protein solutions. Milchwissenschaft. 1975;30:730–734
  49. Nair B. Final report on the safety assessment of Benzyl Alcohol, Benzoic Acid, and Sodium Benzoate. Int. J. Toxicol. 2001;20:23–50
  50. National Center for Biotechnology Information. 2008a. Benzyl Peroxide: Substance Summary. http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?sid-10382853 Accessed June 15, 2009.
  51. National Center for Biotechnology Information. 2008b. Hydrogen Peroxide: Compound Summary. http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=784&loc=ec_res Accessed June 15, 2009.
  52. Norton M. Tasting empire: Chocolate and the European internalization of Mesoamerican aesthetics. Am. Hist. Rev. 2006;111:660–691http://www.historycooperative.org/journals/ahr/111.3/norton.htmlAccessed Feb. 5, 2010
  53. Noziere P, Graulet B, Lucas A, Martin B, Grolier P, Doreau M. Carotenoid for ruminants: From forages to dairy products. Anim. Feed Sci. Technol. 2006;131:418–450
  54. Patton S, Kelly JJ, Keenan TW. Carotene in bovine milk fat globules: Observations on origin and high content in tissue mitochondria. Lipids. 1980;15:33–38
  55. Preston HD, Rickard MD. Extraction and chemistry of annatto. Food Chem. 1980;5:47–56
  56. Qi P, Hong H, Liang X, Liu D. Assessment of benzoic acid levels in milk in China. Food Contr. 2009;20:414–418
  57. Roos, A. L. D., A. A. V. Dijk, and B. Folkertsma, inventors. 2006. Bleaching of dairy products. DSM IP Assets BV, assignee. Pub. No. US2006/0127533 A1.
  58. Schröder MJA. Food Quality and Consumer Value: Delivering Food that Satisfies. Berlin, Germany: Springer-Verlag; 2003;
  59. Scotter M. The chemistry and analysis of annatto food coloring: A review. Food Addit. Contam. 2009;26:1123–1145
  60. Scotter MJ. Characterisation of the colored thermal degradation products of bixin from annatto and a revised mechanism for their formation. Food Chem. 1995;53:177–185
  61. Scotter MJ. Analysis of annatto (Bixa orellana) food coloring formulations. 1. Determination of coloring components and colored thermal degradation products by high-performance liquid chromatography with photodiode array detection. J. Agric. Food Chem. 1998;46:1031–1038
  62. Scotter MJ. Analysis of annatto (Bixa orellana) food coloring formulations. 2. Determination of aromatic hydrocarbon thermal degradation products by gas chromatography. J. Agric. Food Chem. 2000;48:484–488
  63. Scotter MJ. Kinetics and yields for the formation of colored and aromatic thermal degradation products of annatto in foods. Food Chem. 2001;74:365–375
  64. Scotter MJ, Castle L, Honeybone CA, Nelson C. Method development and analysis of retail foods for annatto food coloring material. Food Addit. Contam. 2002;19:205–222
  65. Scotter MJ, Thorpe SA, Reynolds SL, Wilson LA, Strutt PR. Characterization of annatto food coloring components using high performance liquid chromatography with photodiode-array detection. Food Addit. Contam. 1994;11:301–315
  66. Seifu E, Buys EM, Donkin EF. Significance of the lactoperoxidase system in the dairy industry and its potential applications: A review. Trends Food Sci. Technol. 2005;16:137–154
  67. Sharratt M, Frazer AC, Forbes OC. Study of the biological effects of benzoyl peroxide. Food Cosmet. Toxicol. 1964;2:527–538
  68. Sieber R, Butikofer U, Bosset JO. Benzoic-acid as a natural compound in cultured dairy-products and cheese. Int. Dairy J. 1995;5:227–246
  69. Smith K. Whey processing CDR technical review: Bleaching. Madison: Wisconsin Center for Dairy Research; 2004;
  70. Teply LJ, Derse PH, Price WV. Compostion and nutritive value of cheese produced from milk treated with hydrogen peroxide and catalase. J. Dairy Sci. 1958;41:593–605
  71. US FDA. 2009a. 21 CFR 73.30: Annatto extract. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=73.30 Accessed Feb. 3, 2010.
  72. US FDA. 2009b. 21 CFR 133.102: Asiago fresh and Asiago soft cheese. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.102 Accessed Feb. 3, 2010.
  73. US FDA. 2009c. 21 CFR 133.106: Blue cheese. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.106 Accessed Feb. 3, 2010.
  74. US FDA. 2009d. 21 CFR 133.111: Caciocavallo Siciliano cheese. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.111 Accessed Feb. 3, 2010.
  75. US FDA. 2009e. 21 CFR 133.113: Cheddar cheese. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.113 Accessed Feb. 3, 2010.
  76. US FDA. 2009f. 21 CFR 133.141: Gorgonzola cheese. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.141 Accessed Feb. 3, 2010.
  77. US FDA. 2009g. 21 CFR 133.165: Parmesan and Reggiano cheese. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.165 Accessed Feb. 3, 2010.
  78. US FDA. 2009h. 21 CFR 133.181: Provolone cheese. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.181 Accessed Feb. 3, 2010.
  79. US FDA. 2009i. 21 CFR 133.183: Romano cheese. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.183 Accessed Feb. 3, 2010.
  80. US FDA. 2009j. 21 CFR 133.195: Swiss and Emmen taler cheese. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=133.195 Accessed Feb. 3, 2010.
  81. US FDA. 2009k. 21 CFR 184.1157: Benzoyl peroxide. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1157 Accessed Feb. 3, 2010.
  82. US FDA. 2009l. 21 CFR 184.1366: Hydrogen peroxide. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1366 Accessed Feb. 3, 2010.
  83. USDA/AMS/Dairy Division. 2008. Instructions for dairy plant surveys. DA Instructions 918-PS. http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRD3641026 Accessed June 15, 2009.
  84. Winter J, Ilbert M, Graf PCF, Ozcelik D, Jakob U. Bleach activates a redox-regulated chapter one by oxidative protein unfolding. Cell. 2008;135:691–701
  85. Wright BJ, Zevchak SE, Wright JM, Drake MA. The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80 and whey protein isolate. J. Food Sci. 2009;74:S17–S29
  86. Zorn H, Langhoff S, Scheibner M, Berger RG. Cleavage of β carotene to flavor compounds by fungi. Appl. Microbiol. Technol. 2003;62:331–336

PII: S0022-0302(10)00413-3

doi: 10.3168/jds.2010-3190

Journal of Dairy Science
Volume 93, Issue 9 , Pages 3891-3901 , September 2010

Article Tools