C.I. Natural orange 4

Base Information

• Chemical Name: C.I. Natural orange 4
• CAS No.: 1393-63-1
• Deprecated CAS: 1343-85-7,79586-44-0,8015-67-6
• Molecular Formula: C24H28O4
• Molecular Weight: 0
• European Community (EC) Number: 215-735-4
• UNII: MH1WZE9GBD
• DSSTox Substance ID: DTXSID60274023
• Nikkaji Number: J14.198D
• NCI Thesaurus Code: C73859
• RXCUI: 1313764
• Metabolomics Workbench ID: 144228
• ChEMBL ID: CHEMBL1420783
• Mol file: 1393-63-1.mol

Synonyms:annatto

Chemical Property of C.I. Natural orange 4

Chemical Property:

• Vapor Pressure: 4.79E-18mmHg at 25°C
• Boiling Point: 640.4°Cat760mmHg
• Flash Point: 355.1°C
• PSA: 74.60000
• Density: 1.069g/cm³
• LogP: 5.72180
• XLogP3: 7.2
• Hydrogen Bond Donor Count: 2
• Hydrogen Bond Acceptor Count: 4
• Rotatable Bond Count: 10
• Exact Mass: 380.19875937
• Heavy Atom Count: 28
• Complexity: 740

Purity/Quality:

98%,99%, ^*data from raw suppliers

Annatto ^*data from reagent suppliers

Safty Information:

• Pictogram(s):  
• Hazard Codes: 

MSDS Files:

SDS file from LookChem

Useful:

• Canonical SMILES: CC(=CC=CC=C(C)C=CC=C(C)C=CC(=O)O)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)O)/C=C/C=C(\C)/C=C/C(=O)O
• Physical properties: Annatto extracts occur as dark red solutions, emulsions or suspensions in water or oil or as dark red powders.
• Uses: Food coloring in dairy products, especially butter and cheese, flour confectionary, fish, meat products, soft drinks, snack foods and dry mixes. In wood stains, polish, and varnishes. Spice or condiment. Insect repellent. annatto extract (Bixaorellana) is used in creams and sun products as a colorant and a highlighter. The orange color it provides is obtained from the plant’s dried fruit, specifically the pulp. Annatto is a color source of yellowish to reddish-orange color obtained from the seed coating of the tree bixa orellanna. the oil- soluble annatto consists mainly of bixin, a carotenoid soluble in fats and oils with the color which is produced in the fat portion of the food. it has a yellow hue, very good oxidation stability, fair light stability, and good heat stability, but it is unstable above 125°c. the water-soluble annatto is norbixin (the product resulting when bixin is saponified and the methylethyl group is split off) which is dis- solved as a potassium salt in lye. it is readily soluble in aqueous alkalis with the coloring occurring in the protein and starch fraction of the food. it has a yellow to orange hue and precipitates in most acid foods. the usage level is 0.5–10 ppm in the finished food. it is used in sausage casings, oleomargarine, shortening, and cheese.