|
|
|
|
COCHINEAL,
CARMINIC ACID, CARMINE E120.
Carmine has a long history of use as a food colour. It is obtained from the Coccus
cacti insect principally by a process of aqueous alkaline extraction.
Preparation of the carmine pigment is achieved by the formation of the aluminium
lake of carminic acid. Carmine provides a bright 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 such as
flavours 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 from PHYTONE to colour beverages,
table jellies, sugar confectionery, yoghurts, flavoured milks, meat products,
flour confectionery.
|
|
 |
