Learn about carmine (E120), a natural red colorant used in food and beverages. Discover its uses, safety, and alternatives in nutrition.
Carmine, also known as E120, is a natural red colorant derived from the cochineal insect. It has been used for centuries to add vibrant red hues to various food and beverage products. In the context of nutrition, carmine plays a minor role as a coloring agent and does not provide any significant nutritional benefits.
Carmine is obtained by crushing the dried bodies of female cochineal insects, which are native to South America. These insects feed on cacti and produce a vibrant red pigment as a defense mechanism against predators. The pigment is extracted by boiling the insects in water and then filtering and drying the resulting liquid.
Carmine is commonly used as a natural food coloring in a wide range of products, including fruit juices, yogurts, ice creams, candies, and baked goods. It is particularly popular in the confectionery industry due to its ability to produce intense red shades.
The use of carmine as a food additive is regulated by various food safety authorities, including the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) in Europe. These authorities have established acceptable daily intake levels for carmine and ensure its safety for consumption.
For individuals who prefer to avoid carmine or have allergies to it, there are alternative natural and synthetic red colorants available. Some common alternatives include beet juice, annatto extract, and synthetic red dyes like Red 40.