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Carmine,
Carminic Acid, 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 bight strawberry red shade. 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.
Carminic acid is a water-soluble pigment that
is stable in acidic conditions under which it provides an orange
shade. Its chemical stability is similar to that of carmine.
Cochineal and its derivatives are widely
used throughout the food industry. Both liquid and powder
preparations are available to colour beverages, table
jellies, sugar confectionery, yoghurts, flavoured milks,
meat products, flour confectionary, pickles and sauces.
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 For more
information on DD Williamson, supplier of natural
colours, please click here.
For more
information on Phytone, supplier of natural
colours, please click here. |
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The
Hawkins Watts Australia COLOUR SELECTOR
