The Origin and Production of E120
E120 is a natural red pigment derived from female cochineal insects (Dactylopius coccus). These tiny scale insects are native to subtropical South America and Mexico and live as parasites on prickly pear cacti. The insects produce carminic acid as a defense mechanism to deter other predators. This bright red acid is the primary coloring agent in E120, also known by other names such as carmine, carminic acid, cochineal extract, and Natural Red 4.
The production of E120 is a labor-intensive process that has changed little since its pre-Columbian origins. First, the female insects are carefully collected from their host cacti, often by brushing them into bags. The insects are harvested before they lay their eggs, when their pigmentation is at its peak. Next, they are killed through immersion in hot water, exposure to sunlight, or other heating methods. The specific method used affects the final color of the dye. After being dried to about 30% of their original weight, the insects are ground into a fine powder.
From Insect to Food Additive
Once the cochineal insects are dried and powdered, the extraction process to isolate the pure colorant, carminic acid, begins. The powdered insect bodies are boiled in a solution, which can include ammonia or sodium carbonate, to extract the carminic acid. After filtering out the solid insect residue, the solution is treated with alum to precipitate the red aluminum salt, which is the final carmine dye. Other compounds, such as stannous chloride or citric acid, may be added to regulate the precipitation and control the final shade.
This refined form of the dye is highly stable and resistant to heat, light, and oxidation, making it a valuable additive for a wide range of products. While synthetic alternatives have existed since the late 19th century, concerns over the safety of artificial dyes have renewed interest in cochineal. However, the use of E120 is not without controversy, as it is not suitable for vegans or those with insect-based allergies and may have potential environmental impacts.
What Products Contain E120?
E120's vibrant red and pink hues make it a popular colorant in various industries. You can find it in a surprising number of everyday products. It is important for consumers with specific dietary requirements or allergies to read product labels carefully, as E120 can be listed under multiple names.
Food and Beverages
- Candies and gummies
- Yogurts and dairy products
- Processed meats like sausages and ham
- Juices, alcoholic beverages, and soft drinks
- Ice cream and frozen desserts
- Jams and jellies
Cosmetics and Pharmaceuticals
- Lipsticks and blushes
- Pill coatings
- Rouges and other makeup
Fabrics and Textiles
- Historically used for dyeing fabrics
- Still used in some artisan and craft textiles
The Extraction and Final Product
The manufacturing process results in a pure, concentrated pigment, but it can also be used as a less-refined extract. Here's a comparison of the raw extract versus the refined carmine.
| Feature | Cochineal Extract | Refined Carmine |
|---|---|---|
| Purity | Less purified; contains other insect residue. | Highly purified; primarily aluminum salt of carminic acid. |
| Form | Raw, dried, and pulverized insect bodies. | Fine, red, precipitated powder. |
| Processing | Involves boiling and grinding of the insects. | Requires boiling in alkaline solution, filtering, and precipitation with alum. |
| Color | Provides a crimson or scarlet dye. | Can be manipulated with various agents to achieve specific shades. |
| Usage | May be used in some food and cosmetic products, but is often further refined. | Most common form used in food, pharmaceuticals, and cosmetics today. |
Conclusion
E120, or carmine, is a powerful red food additive derived from the carminic acid produced by cochineal insects. Its long history, natural origin, and stable coloring properties make it a persistent choice in the food, cosmetic, and pharmaceutical industries. However, the use of this insect-derived ingredient raises important considerations for vegans, those with certain religious dietary restrictions, and people with specific allergies. As consumers become more aware of ingredients and their sources, checking labels for carmine, cochineal, E120, or Natural Red 4 remains essential for making informed dietary choices. For many, the bright red color is worth the effort, while others may seek plant-based alternatives like beet or fruit extracts.
For more information on the environmental impact and safety of food dyes, you can consult research from reliable sources such as the European Food Safety Authority (EFSA).
