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Bixin is a carotenoid which is extracted from annatto (Bixa orellana). Its main application is as a coloring agent. It consists of conjugating double bonds with a carboxylic end, making it prone to degradation by oxygen, light and heat. This study investigates the light stability of bixin encapsulated with maltodextrin (MD), sucrose and whey by spray drying. MD was added with additives such as car
