Cochineal Red (Carmine)
Colorants
1343-78-8
E120
C₂₂H₂₀O₁₃
$26.68 ~ $40.02
Food
Free sample from 100g(NF)
One unit of:5kg/carton
One unit of:5kg/carton
5kg/carton
Product Info
What is Cochineal Red (Carmine)?
Cochineal Red, commonly referred to as Carmine, is a highly stable, brilliant red natural colorant extracted from the cochineal insect, used primarily to impart a vibrant red hue to various foods, beverages, and cosmetics.
How is Cochineal Red (Carmine) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Dried female cochineal insects (*Dactylopius coccus*) are received, inspected, and milled into a fine powder. | Insect Quality Check: Ensure raw material has high carminic acid content, low moisture, and is free from contaminants. Particle Size: A fine, consistent grind is essential for efficient extraction. |
| 2 | Aqueous Extraction | The insect powder is mixed with hot water, often made alkaline (e.g., with sodium carbonate), to extract the water-soluble carminic acid. | pH Control: The solution must be alkaline (typically pH 9-11) to maximize pigment extraction. Temperature: Maintain a consistent high temperature (near boiling) without scorching the material. |
| 3 | Filtration & Clarification | The solution is filtered or centrifuged to separate the liquid carminic acid extract from the solid insect remains. | Clarity of Extract: Ensure complete removal of solid particles. Inefficient separation can lead to impurities in the final product and lower yield. |
| 4 | Precipitation (Laking) | An aluminum salt (e.g., alum) is added to the clarified extract. The pH is then adjusted, causing the carminic acid to bind with the aluminum and precipitate as an insoluble pigment (carmine lake). | Precise Dosing: The ratio of aluminum salt to carminic acid is critical. pH Adjustment: The pH is carefully lowered (typically to pH 3-5) to initiate precipitation. This step determines the final color shade and stability. |
| 5 | Washing & Dewatering | The precipitated carmine pigment is filtered from the solution and washed repeatedly with purified water. | Impurity Removal: Washing is crucial to remove excess salts and soluble impurities. Monitor the conductivity of the wash water to confirm purity. |
| 6 | Drying | The washed carmine pigment paste is dried, typically using a spray dryer or tray dryer, to form a powder. | Temperature Control: Drying temperature must be carefully controlled (typically below 90°C) to prevent color degradation. Final Moisture Content: Must meet specification (e.g., < 8%) for stability. |
| 7 | Milling & Sieving | The dried carmine is milled to achieve a specific fine particle size and sieved to ensure uniformity. | Particle Size Distribution: This impacts the color strength, dispersibility, and application performance of the final product. |
| 8 | Quality Control & Packaging | The final powder undergoes lab testing for purity, color strength, and safety before being packaged in sealed, light-proof containers. | Final Specification Check: Test for carminic acid content (>50%), heavy metals (Pb, As), and microbiological limits. Packaging must protect the pigment from light, moisture, and oxygen. |
Technical Specifications
| CAS Number | 1343-78-8 |
| Chemical Formula | C₂₂H₂₀O₁₃ |
| Solubility | Soluble in water; insoluble < pH 11 |
| Storage Conditions | Cool, dry, avoid light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Foods (candies
beverages
meat
dairy)
cosmetics
pharmaceuticals
Mechanism of action:
| Parameter | Cochineal Red (Carmine) |
|---|---|
| Functional Category | Natural Colorant; Pigment |
| Key Ingredients | Carminic acid; Aluminum or calcium-aluminum lake of carminic acid (carmine) |
| Mechanism of Action | The anthraquinone structure of carminic acid contains a conjugated pi-electron system that absorbs light in the green-blue spectrum (~490-570 nm), reflecting red wavelengths. Chelation with multivalent metal ions (typically aluminum or calcium) forms a stable, insoluble 'lake' pigment, enhancing color stability against light, heat, and oxidation. |
| Application Effect in Product | Provides a stable, brilliant red to pink-purple hue in food and beverage systems. Offers excellent heat and light stability compared to many other natural red colorants like anthocyanins. Color shade is pH-dependent, shifting from orange-red at low pH (~4) to purple-red at higher pH (~7). |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Cochineal Red (Carmine) | Natural Colorant (Insect-derived) | Carminic acid pigment. Bright, stable crimson red. Water-dispersible and oil-soluble forms available. | Excellent heat, light, and pH stability compared to other natural reds. Vibrant, true red shade. | Not vegan, vegetarian, kosher, or halal. Allergenic potential. More expensive than synthetic dyes. | Yogurts, ice cream, confectionery, processed meats, cosmetics, beverages requiring a stable red. | For a highly stable, vibrant natural red when animal-derived sources are acceptable. |
| Allura Red AC (Red 40) | Synthetic Azo Dye | Petroleum-derived. Water-soluble. Provides a very consistent, bright orange-red color. | Extremely low cost. Superior stability in all conditions (heat, light, pH). High color intensity. | Consumer concerns about artificial additives. Regulatory scrutiny. Potential links to hyperactivity in children. | Soft drinks, candies, cereals, gelatin desserts, baked goods, pharmaceuticals. | For a cost-effective, highly stable, and strong red color where a "clean label" is not the primary goal. |
| Beetroot Red (Betanin) | Natural Colorant (Plant-derived) | Extracted from beets. Water-soluble. Provides a bluish-red (magenta) shade. | Vegan, kosher, halal. Strong "clean label" appeal. Does not require allergen labeling. | Poor stability to heat and light. Color is pH-sensitive and degrades above pH 7. Can impart a beety flavor. | Short shelf-life, refrigerated products like yogurt, ice cream, dairy desserts, and some beverages. | For a natural, vegan red in low-heat, acidic, and short shelf-life applications. |
| Lycopene | Natural Colorant (Carotenoid) | Extracted from tomatoes. Typically oil-soluble. Provides a bright red-orange color. | Exceptional stability to heat, light, and pH changes. Vegan. Perceived as healthy (antioxidant). | Insoluble in water, requiring specific formulations (emulsions) for aqueous systems. Hue is more orange than carmine. | Soups, sauces, surimi, beverages, baked goods, fat-based products. | For a highly stable, natural, vegan red in applications that can accommodate an oil-soluble color or an orange hue. |
| Anthocyanins | Natural Colorant (Plant-derived) | Extracted from sources like black carrots, elderberries, or red cabbage. Water-soluble. | Vegan, "clean label." Can produce a wide range of colors from red to purple to blue depending on pH. | Color is highly dependent on pH, making it unstable in neutral or alkaline products. Moderate heat and light stability. | Acidic applications like beverages, jams, fruit preparations, and wine. | For a natural red-to-purple colorant specifically for acidic food and beverage systems. |
| Paprika Oleoresin | Natural Colorant (Spice Extract) | Extracted from paprika peppers. Oil-soluble. Provides a deep orange-red color. | Good heat stability. Vegan. Relatively low cost for a natural color. Can also contribute flavor. | Provides an orange, not a true red, hue. Susceptible to fading from light exposure. Can impart a distinct flavor. | Savory foods like sausages, snack seasonings, sauces, cheeses, and processed meats. | For an economical, natural orange-red color in savory, often oil-based, applications where flavor contribution is acceptable. |
Technical Documents
Available Documentation
COA, MSDS, regulatory compliance
Safety Data Sheet (SDS)
Provided
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications