What You Need to Know
Bixin and norbixin (apocarotenoids) dissolve in fats/oils via heat-assisted diffusion; bixin undergoes cis-trans isomerization during extraction.
Provides consistent coloring without flavor impact, essential for standardized cheese/appearance.
Key Parameters
Temperature
65°C
50°C - 80°C
Time
2 hours
30 minutes - 4 hours
Equipment
Cheesecloth for filtrationStainless steel infusion tankspH meter
Steps
- 1.
Red Leicester (England): Distinguishes from Cheddar while maintaining traditional appearance
- 2.
Mimolette (France): Mimics Dutch aged cheese coloration without long maturation
The Science
Primary Reaction
Carotenoid dissolution