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Use of Annatto for Coloring Butter¹

Chemistry Division, Science Service, and Animal Husbandry Division, Department of Agriculture, Ottawa, Canada

ABSTRACT

A comparison was made of the effect of annatto and coal-tar color on the chemical quality of stored butter. Commercial conditions were duplicated by selecting two levels of cream quality, two levels of copper, and two storage treatments.

Flavor was evaluated by official graders and by a panel of 15 persons. The surface color was determined with a photoelectric reflection meter and also with Dyeco color standards. Peroxide values were determined by the ferric thiocyanate method; aldehyde values by the rosaniline method; acid degrees by titration; copper content by the carbamate method, and vitamin A by the Carr-Price method.

Official graders and a taste panel agreed on a difference in flavor between highand low-copper samples. The flavor of the high-copper samples decreased on storage. No flavor difference was attributable to the type of color. Peroxide and aldehyde values increased on storage in the samples with high copper content, but the type of coloring agent was not a factor. Acid-degree values increased slightly on storage, but were not affected by the type of color or by the level of copper. Carotene accounted for 10% of the vitamin A potency of the butter; it was not affected by storage for 6 mo. at –5° F., but decreased following additional storage for 2 wk. at 60° F. The preformed vitamin A content of the butter was not affected by the type of color, copper level, or storage.

¹ Contribution No. 368.