Carmine (cochineal)
Carmine and cochineal extract are red colors made from dried cochineal insects, Dactylopius coccus, which are farmed on prickly pear cactus, mainly in Peru and the Canary Islands. Cochineal extract is a concentrated aqueous-alcoholic extract of carminic acid; carmine is the aluminum or calcium-aluminum lake of that pigment. Suppliers sell carmine powder, alkaline soluble carmine solutions and cochineal extract for dairy, meat, confectionery, beverages and cosmetics.
Suppliers sell different products under the same name. Specify the one you need.
Insoluble lake with a stated carminic acid content, used in coatings, dry mixes and cosmetics.
Carmine dissolved in an alkaline (often ammonia-based) solution for yogurt, ice cream and meat products.
Lower-strength aqueous extract, more orange in tone, for beverages and acidic foods.
Formulated carmine that resists precipitating in low-pH products such as fruit preparations.
Compare each result with your own specification when the lot arrives.
Carmine powder is stable to light and heat but should be kept sealed and dry; soluble solutions should be kept closed, cool and protected from freezing, and some have a short shelf life once opened. Ammonia-based solutions release vapor, so containers should be resealed promptly. Shelf life is set by the supplier, with carminic acid retested on older stock.
Carminic acid content and shade vary with insect harvest and processing, so record carminic acid and a shade comparison for each lot. Keep pasteurization records or Salmonella results with each lot.
Facts from regulators and standards bodies, each linked to its source.
21 CFR 73.100 defines carmine as the aluminum or calcium-aluminum lake of carminic acid from cochineal, and lists carmine and cochineal extract for coloring foods generally.
Source: ecfr.gov (opens in a new tab)21 CFR 73.100 requires carmine to contain at least 50.0 percent carminic acid.
Source: ecfr.gov (opens in a new tab)21 CFR 73.100 requires carmine and cochineal extract to be pasteurized or otherwise treated to destroy viable Salmonella.
Source: ecfr.gov (opens in a new tab)21 CFR 73.100 requires foods containing them to declare "cochineal extract" or "carmine" by name in the ingredient statement.
Source: ecfr.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Kalamazoo, MI
US maker of natural food colors, spice and herb extracts, hop products and rosemary extracts for shelf life, working from its own paprika supply through to finished extracts.
Manufacturer · St. Louis, MO
North American food color business of Sensient Technologies, making certified FD&C dyes and lakes alongside natural colors from sources such as beet juice, carmine, annatto, spirulina and butterfly pea flower.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include carmine powder, soluble carmine, cochineal extract and acid-stable grades. Ask each supplier for the specification sheet of the exact grade they quote.
Expect carminic acid, volatile matter and ash, salmonella, heavy metals and protein (cochineal extract), each with its method, specification and result for that lot.
Carmine powder is stable to light and heat but should be kept sealed and dry; soluble solutions should be kept closed, cool and protected from freezing, and some have a short shelf life once opened. Ammonia-based solutions release vapor, so containers should be resealed promptly. Shelf life is set by the supplier, with carminic acid retested on older stock.
21 CFR 73.100 defines carmine as the aluminum or calcium-aluminum lake of carminic acid from cochineal, and lists carmine and cochineal extract for coloring foods generally. 21 CFR 73.100 requires carmine to contain at least 50.0 percent carminic acid. 21 CFR 73.100 requires carmine and cochineal extract to be pasteurized or otherwise treated to destroy viable Salmonella. 21 CFR 73.100 requires foods containing them to declare "cochineal extract" or "carmine" by name in the ingredient statement.
Request a free listing for the ingredients you make or distribute. No paid placement.