**Executive Summary**
This document details the development and application of annatto-based colorants in dairy and food products by CSIR-CFTRI. It highlights the creation of annatto dye preparation, a seed separator machine, and various formulations suitable for different food applications. The information was provided to the Lok Sabha by the Minister of Fisheries, Animal Husbandry and Dairying.
**Key Points / Main Content**
* **Annatto Dye Preparation:**
* A batch-type percolation technique is used for extracting annatto seeds.
* The process includes solvent recovery and vacuum dehydration to produce crystal-like dye.
* The dye can be formulated as water-soluble, oil-soluble, or refined powder.
* **Annatto Seed Separator:**
* A small, continuous, power-operated machine has been designed for separating annatto seeds from pods.
* It is a low-cost, easy-to-dismantle, and easy-to-fabricate device.
* The machine has a capacity of 100 kg/hr, yielding 40 kg/hr of seeds.
* **Annatto Formulations and Applications:**
* Studies explored various annatto-based formulations including oil-soluble, water-soluble, propylene glycol (PG)-based, sugar-based, and acid-soluble colorants.
* Water-soluble carbonate systems are suitable for hard-boiled candies, vermicelli, gold fingers, biriyani, and vegetable manchurian.
* PG-based formulations are suitable for boondi laddu, motichoor laddu, butter, cheese, biscuit cream, bakery cream, and icing cream.
* Sugar-powder formulations are convenient for hard-boiled candies, jalebi, jangri, and boondi laddu.
* **Annatto Cultivation:**
* Annatto is moderately drought-tolerant and requires less water.
* Planting occurs during the monsoon season (June to September).
* Precision silvicultural and canopy management practices have been developed to maximize seed yield.
**Impact Analysis**
**Food Processing Industry**
* **Impact:** Access to diverse annatto-based colorant formulations for a range of dairy and food products, potentially enhancing product appeal and marketability. Development of efficient machinery for seed separation.
* **Action Required:** Explore and adopt the developed annatto dye preparation processes and tailor-made formulations suitable for their specific product categories. Consider utilizing the annatto seed separator machine.
**Farmers / Annatto Growers**
* **Impact:** Improved cultivation practices and canopy management techniques leading to maximized seed yield, potentially increasing profitability. Information on the crop's water requirements and planting season.
* **Action Required:** Implement the precision silvicultural and canopy management practices developed by FC & RI, Mettupalayam for optimal seed production.
**Research and Development Institutions (CSIR-CFTRI, Agricultural Universities)**
* **Impact:** Successful demonstration of post-harvest technologies and formulation development, validating research efforts and contributing to the food industry.
* **Action Required:** Continue research and development in annatto-based applications and share findings.
**Government Agencies (Ministry of Food Processing Industries, Department of Biotechnology, Ministry of Fisheries, Animal Husbandry and Dairying)**
* **Impact:** Oversight and facilitation of research projects, providing information to legislative bodies, and promoting the utilization of indigenous resources.
* **Action Required:** Continue to fund and support research initiatives related to annatto and its applications. Disseminate information on such developments.
Key Entities Referenced
CSIR-Central Food Technological Research Institute (CSIR-CFTRI): The research institute that undertook projects on annatto and developed post-harvest technologies.
Ministry of Food Processing Industries (MoFPI): The ministry that funded three of the Grant-in-Aid projects related to annatto.
Department of Biotechnology (DBT): The department that funded one of the Grant-in-Aid projects related to annatto.
Mettupalayam: Location where the Forest College and Research Institute developed practices for maximizing annatto seed yield.
Shri Rajiv Ranjan Singh alias Lalan Singh: The Minister of Fisheries, Animal Husbandry and Dairying who provided this information to the Lok Sabha.
Ministry of Fisheries, Animal Husbandry & Dairying
USE OF ANNATTO IN DAIRY PRODUCTS
Posted On: 13 MAR 2026 11:42AM by PIB Delhi
As informed by the Council of Scientific and Industrial Research (CSIR), the CSIR–Central Food
Technological Research Institute (CSIR–CFTRI), Mysuru–a constituent laboratory of the Council of
Scientific and Industrial Research (CSIR) had undertaken four Grant-in-Aid projects related to the study
and development of annatto. Out of the four projects, three were funded by Ministry of Food Processing
Industries (MoFPI) and one by Department of Biotechnology (DBT). The institute is also participating in
the CSIR Mission Mode project titled “Bioresource Conservation & Prospection (CSIR-BioCap)” which
envisages the development of Vitamin-E enriched annatto oil for use in food and cosmetic applications,
among others. CSIR–CFTRI has developed and successfully demonstrated following post-harvest
technologies related to annatto:
Annatto Dye Preparation – The developed process involves the batch type percolation technique using
counter current extraction of annatto seeds with selective solvents and further solvent recovery and
vacuum dehydration of concentrated dye to crystal like form. The crystal-like dye can be further used in
the formulations in the form of water soluble, oil soluble and refined powder.
Annatto Seed Separator - A small, continuous power operated machine was designed and developed for
the separation of annatto seeds from pods. The machine was conceived as a low-cost, easy-to-dismantle
and easy-to-fabricate device for removing the seed from the annatto pod with the machine capacity of
100 kg/hr having seed output of 40 kg/hr.
In addition to the above, CSIR–CFTRI has undertaken studies by visiting relevant industries and by
engaging experts in various commercial and traditional food sectors to explore the application of different
annatto-based formulations such as oil-soluble, water-soluble, propylene glycol (PG)-based, sugar-based
and acid-soluble colorants. Colour concentrations for these formulations were standardized to obtain the
required shades across different food sectors, and the dye concentration and suitability were evaluated for
a variety of commercial and traditional food products. Tailor-made formulations based on water-soluble
carbonate systems were found suitable for use in hard-boiled candies, vermicelli, gold fingers, and fast
foods such as biriyani and vegetable manchurian. Similarly, PG-based tailor-made formulations were
found suitable for traditional sweetmeats such as boondi laddu and motichoor laddu, as well as dairy and
bakery products including butter, cheese, biscuit cream, bakery cream, and icing cream. The sugar-powder
formulation was found convenient for application in hard-boiled candies, jalebi, jangri, and boondi laddu.
c. As, informed by the Tamil Nadu Agriculture University, Annatto is a moderately drought tolerant
and requires less water. Planting is done during the monsoon season (June to September). Forest
college and Research Institute (FC & RI), Mettupalayam has developed precision silvicultural
practices and canopy management practices for maximizing seed yield in Annatto.
This information was given by Fisheries, Animal Husbandry and Dairying Minister Shri Rajiv Ranjan
Singh alias Lalan Singh in the Lok Sabha in response to a question asked.***
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