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Carmine,
Cochineal (E120)
Carmine has a long history as a food colour. It is obtained from the female Coccus
cacti beetle. Preparation of the carmine
pigment is achieved by the formation of the aluminium lake of carminic acid.
| COLOUR |
NAME |
STABILITY
|
APPLICATION
|
| |
|
HEAT
|
LIGHT
|
ACID
|
Drink
|
Ice Cream
|
Confectionery
|
Dairy
|
Dessert
|
Sauce
|
Meat
|
| Flour |
Sugar
|
|
Carmine,
Cochineal |
Good
|
Good
|
Fair
|
Y
|
Y
|
Y
|
Y
|
Y
|
Y
|
Y
|
Y
|
| Please note this summary takes into account
physical suitability, but does not account for legislative restrictions. |
Carmine provides a bright strawberry red shade. Carmine comes
as an insoluble lake or water soluble powder. It is chemically
a very stable colour and is unaffected by oxygen, light, sulphur dioxide, heat
and water activity. It may precipitate under low pH conditions and concentrated
blends of carmine with strongly acidic ingredients should be avoided.
The strength
of carmine is measured by its Carminic acid content.
Cochineal is the extract of the
Coccus Cacti beetle and is not commonly used in commercial
application. Its main use is in the production of culinary
colours, and is the source for all Carmines.
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The
Hawkins Watts New Zealand COLOUR SELECTOR
