Color is an important factor for meat products to attract consumers. In the processing of meat products, a certain amount of natural substances or compounds are often added to improve the color, organizational state and storage performance of products. Edible natural pigments come from roots, stems, leaves, flowers, fruits of natural plants, animals, microorganisms, etc. Carmine Cochineal is a natural pigment used animals as raw material. Because of its safety and good coloring effect, Carmine Cochineal is one of the natural pigments commonly used in the meat industry.

Carmine Cochineal is a pigment extracted from the female cochineal insect parasitic on cactus plants. It is a red pigment extracted from the dry body of the female cochineal insect after grinding and using water. The main component is cochineal acid (also known as carmine acid, is a anthraquinone derivative). Cochineal is native to Central and South America, Mexico and other places. Cochineal is an anthraquinone derivative that has a reddish brown liquid appearance and is easily soluble in water. Carmine Cochineal red pigment is an excellent natural edible red pigment. It is bright purple red in weakly acidic or neutral environment, but its hue changes under alkaline conditions. At pH value of 5.7, the pigment solution has the maximum absorption at wavelength 494nm.

Carmine Cochineal has good storage and thermal stability, but the reductive substance can protect the color of the pigment. The product quality standard "National Food Safety Standard Food Additive Carmine Cochineal" (GB 1886.315-2021) stipulates the sensory, physical and chemical index standards, the specific reference is as follows:

In addition, the application scope of Carmine Cochineal pigment is more extensive. The specific use of industry category and usage refer to the relative provisions stipulated in "GB2760-2014 National Food Safety Standard For Food Additives Use ". In collagen casings products it can be used according to production needs. In cooked meat products, sauced meat products and other meat products, the maximum using amount is 0.5g/kg, and on September 07 2022, the announcement on seven "three new foods" such as lactase (No.5 in 2022) added the maximum amount of use in prepared meat products (raw meat added conditioning ingredients) is 0.08g/kg. More industry categories and usage standards please refer to the following table:

For more natural pigments and related information, please call us or mail us:

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