The effects of light type, exposure and intensity, storage temperature
, pH, fat content, and age and source of colorant were evaluated on st
ability of annatto colorants in cheese. Exposure to cool white fluores
cent lighting resulted in a decrease in Hunter b values and hue throug
hout storage. Decreased temperature reduced the loss of a and b values
after 2 days of light exposure. As time of exposure increased, reduct
ion of a and b also increased. As pH changed from 5.4 to 4.8, b values
were reduced at a faster rate than a values resulting in an intense p
ink color. Commercial cheese colorants extracted from annatto seeds we
re variable in color stability.