Carmine
Carmine holds its shade through pasteurisation and light exposure better than beetroot or anthocyanin colours, which is why dairy and beverage producers use it where a stable red is required.
Key Specifications
| CAS number | 1390-65-4 |
|---|---|
| E number | E120 |
| Colour strength | 2-6 percent carminic acid |
| Solubility | Soluble in water and alkali |
| Dosage | 10-100 ppm |
| Stability | Excellent to heat and light |
The most stable natural red available
Carmine holds its shade through pasteurisation and light exposure better than beetroot or anthocyanin colours, which is why dairy and beverage producers use it where a stable red is required.
The labelling trade-off
It is insect-derived, so it is unsuitable for vegan products and can raise issues for some religious certification schemes. Some markets also require allergen-style declaration for cochineal extract.
Typical Applications
- Yogurt and dairy desserts — 20-60 ppm for a stable pink to red.
- Beverages and confectionery — 10-50 ppm where heat and light stability matter.
Frequently Asked Questions
Is it vegan?
No, it is derived from insects. Use anthocyanins or beetroot for vegan products.
Does it need allergen labelling?
In some markets cochineal extract requires declaration as a possible allergen.
How does it compare in stability?
Better than beetroot and most anthocyanins for heat and light.
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