Use of Annatto for Coloring Butter

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Abstract
Annatto color was compared to coal-tar color as coloring agent for butter. Comparisons was made at 2 levels of cream quality, 2 levels of Cu and 2 periods of storage. The coloring power of 1 oz. of coal-tar color approximated that of 3.7 oz. of annatto color. Cu decreased the flavor score, and increased the peroxide, and aldehyde values of butter during storage. Acid degree and vitamin A potency were not affected by Cu. Type of color had no effect on peroxide, aldehyde and acid degree values, and vitamin A potency of butter.
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