D.D. Williamson’s Annatto Advantage

Challenge
The colour strength of Annatto powder declines over time due to oxidation. Drying methods (including spray-drying) expose Annatto to excessive oxygen and heat, increasing this risk. Ultimately, this may cause some finished products to fade on the retail shelf.

DDW Solution
D.D. Williamson’s Annatto drying process has been developed to minimize the introduction of oxygen into the Annatto, thereby reducing the risk of colour fade. Our colour analysis (see chart below) shows that DDW’s Annatto powder declines by only 4% over 12 months, compared to a 20% decline for spray-dried Annatto. A further advantage is DDW’s larger particle size, which results in less dust and lower hygroscopicity. Both of these factors boost ease of handling. Our smaller batch size allows us to ship powder that is closer to manufacturing date, which is better for inventory turnover.

Summary

The superior colour retention of DDW’s Annatto powder gives product developers more confidence in their own product’s shelf stability.