Natural coloring Carmine

Dye obtained from cochineal, pure alternative or mixtures designed to suit the client, for different food systems: dairy, beverages, syrups, jams, pastries, meat

Features and Benefits

• Carminic acid E120 active ingredient
• Pink to red-violet shades
• Option for use in meat systems, resistant to oxidation
• Water-soluble and fat-soluble
• Liquid and powder presentation
• Stable to light, different pH and heat treatments
• Natural choice to replace erythrosine, red dye # 40 and ponceau red
• Alternatives of synergistic mixtures to obtain violet tones
• Natural replacement of caramel color from carmine and other mixtures
• Obtaining a translucent and bright orange color