Food additives data book - wordpres

WATER CONTENT MAXIMUM IN %: 5
HEAVY METAL CONTENT MAXIMUM IN 40
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
ASH MAXIMUM IN %: Not known
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C Readily soluble – 3% @ 50°C Readily soluble – 5% @ 100°C Readily soluble – 10%
in vegetable oil: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
in sucrose solution: @ 10% Readily soluble – 5% @ 40% Readily soluble – 5% @ 60% Readily soluble – 5%
in sodium chloride solution: @ 5% Not known @ 10% Not known @ 15% Not known
in ethanol solution: @ 5% Readily soluble – 5% @ 20% Readily soluble – 5% @ 95% Soluble – 5%
@ 100% Soluble – 5%
in propylene glycol: @ 20°C Not known @ 50°C Not known @ 100°C Not known
FUNCTION IN FOODS: A bright yellow/orange to red/purple food colour dependent on pH. Acidic environments give yellow
colours, becoming progressively redder as the pH approaches neutral
ALTERNATIVES: Sunset yellow; Carmine; Beetroot red; Riboflavin; Beta-carotene; Paprika
TECHNOLOGY OF USE IN FOODS: Carminic acid is generally used in an aqueous alcoholic solution and gives a colour that is very
pH-dependent: pH3 Æ yellow pH7 Æ red/purple.
Stability to heat, light and oxygen is excellent.
SYNERGISTS: None known
ANTAGONISTS: Sulphur dioxide/ Metal ions (e.g. Al 3+ )
FOOD SAFETY ISSUES: None known
Carminic acid 193