Food additives data book - wordpres

WATER CONTENT MAXIMUM IN %: 21.0%
HEAVY METAL CONTENT MAXIMUM IN 40
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C Insoluble in water @ 50°C Soluble in alkali – @ 100°C Soluble in alkali –
Soluble in alkali – pH12–10% pH12–15%
pH12–2%
in vegetable oil: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
in sucrose solution: @ 10% Insoluble @ 40% Insoluble @ 60% Insoluble
in sodium chloride solution: @ 5% Insoluble @ 10% Insoluble @ 15% Insoluble
in ethanol solution: @ 5% Insoluble @ 20% Insoluble @ 95% Insoluble
@ 100% Insoluble
in propylene glycol: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
FUNCTION IN FOODS: A red-pink food colour
ALTERNATIVES: Other red food colours, although not of exactly the same hue, include: Beetroot red; Anthocyanin;
Carmoisine; Allura red; Red 2G; Ponceau 4R; Erythrosine
TECHNOLOGY OF USE IN FOODS: Carmine can be used in its insoluble lake form as a pigment to impart surface colour or colour to
opaque foodstuffs. Alternatively, an alkaline solution can be used to provide a water-soluble form.
Stability to heat, light and oxidation is excellent.
SYNERGISTS: Alkali salts can produce water-soluble solutions of carmine
ANTAGONISTS: The action of heat in an acidic environment can de-lake the carmine
FOOD SAFETY ISSUES: None known
Carmine 189