Black carrot extract replaces red pigment

According to the US Food Navigation Network, a black carrot extract is likely to replace the food pigment cochineal. According to the new labeling regulations that the US will implement on January 5, 2011, the use of cochineal red will be limited.

Cochineal red pigment is made from carminic acid, which is ground from the cochineal worms that are mainly grown on cactus in South America. These are well known, but this pigment may cause an allergic reaction in some people. As a kind of natural pigment that is exempt from inspection, this pigment has been labeled as “color addition” by the manufacturer on the label.

However, as of January 5, 2011, the US Food and Drug Administration (FDA) will require manufacturers to clearly identify this ingredient as “carmine red” or “carmine,” a move that some food and beverage manufacturers consider. alternative plan.

At present, many kinds of products use such pigments, such as ice cream, yogurt, juice drinks, alcoholic beverages and confectionery products, which make the products appear pink, red or purple. Color carrot extract can help price and supply problems with carmine manufacturers. “Synthetic pigments are no longer an attractive option because market demand is driving the global food and beverage industry's label to be cleaner and natural,” says a producer. Natural pigments, like black carrots and capsicum extracts, provide cochineal red as a natural alternative to the foods and beverages in the pink to red range.

Note: The carmine mentioned in the article is not the carmine red pigment in China's national standard, but the cochineal red in China's national standard 2760. The difference between these two pigments in China’s national standard is as follows

[Chinese]: Carmine

[English]: Ponceau4R

[Explanation]: 1-(4-sulfonyl-1-naphthylazo)-2-hydroxy-6,8-naphthalene disulfonic acid trisodium salt, which is diazotized by 1-aminonaphthalene-4sulfonic acid An azo dye coupled by sodium 2-naphthol-6,8 disulphonate. It is red to dark red powder, odorless, red in water, and weak in heat resistance.

[Usage limit]: According to China's "GB2760-1996":

For soy milk drinks, sausage casings, ice cream, the maximum use is 0.025g / kg

Maximum use amount of shrimp (flavor) tablets 0.05g/kg

Maximum use amount for candy coating 0.10g/kg

It is mainly used in low-temperature cooked meat products when it is processed by meat products due to its heat resistance. (cooking temperature <100 ° C). The national limit is 0.05/g/kg, and the recommended dosage is (0.01-0.02) g/kg. For high temperature cooked meat filling products (cooking temperature is 100~121 °C), carmine red and red yeast red pigment can be used together. The recommended dosage is: carmine red is added at 0.005~0.1g/kg, red yeast red pigment is 0.05. ~0.08g/kg was added. The marinated meat products are also added with an effective amount of carmine in the curing process.

[Remarks]: When the pigment of the same color is used in combination, the amount should not exceed the allowable amount of single pigment. The amount of solid beverage and high-sugar juice or fruit-flavored beverage is added according to the dilution factor of the product.

Cochineal pigment.

Ingredients: The main ingredient is carminic acid.

Properties and indicators: yellow at pH=4.5; orange at pH=5.0; red at pH=5.5; purple-red at pH≥6.0. The coloration of the pigment in the orange, red to purple-red range is better, while the light resistance is poorer at pH values ​​of about 4.5 and 7.0-7.5. Good thermal stability. In the case of iron ions, the color tone is light or colorless. The complex phosphate has a color-protecting effect on the pigment.

Source: Extracted from cochineal red. The dried body of the cochineal red is finely ground, soaked in hot water of 60-70 ° C, and stirred occasionally. After a day, most of the pigment can be extracted, and after the second extraction, almost 100% of the extraction can be carried out. rate. The two filtrates were combined and concentrated under reduced pressure to give a pigment.

Uses: It can be used as a coloring agent for beverages, sweets, cakes, meats, sausages, etc. in wine, fruit pulp, cold drinks, etc., and can also be used in cosmetics.