Carmine
Carmine, Carminic Acid, INS 120, E 120
Carmine (carminic acid) is a water‑soluble red pigment obtained from female cochineal insects that live on cacti in South America and Mexico. Carmine is produced as a calcium‑aluminum lake of carminic acid and appears as bright red fragments or dark red powder. It is obtained through aqueous or aqueous‑alcoholic extraction of cochineal.
Introduced to Europe by the Aztecs, it is valued for its exceptional stability against:
- Heat
- Light
- Oxidation
Applications in the Food Industry such as:
- Beverages
- Meat products
- Confectionery
- Soups and sauces
- Desserts
- Dairy products
- Fine bakery wares
- Snacks
- Fruit preparations
- Seasonings
- Ice cream and water ice
- Seafood
Specification and Regulatory status
- USA:
Cochineal extract; carmine -additive exempted by certification, GMP in food
https://www.ecfr.gov/current/title-21/section-73.100
- CODEX:
Cochineal extract ; Carmine INS120 – JECFA evaluation
Own limits in multiple food categories GSFA
- EU:
Carminic acid, Carmine E120 – Purity criteria Regulation 231/2012
Group III, Colours with combined maximum limit (Group III) – Regulation (EC) No 1333/2008