E 120 - Carminic acid, Carmine | E-Number Information

Characteristics

Additive NameCarminic acid, Carmine

E No.E 120

TypeIndividual Substance

In plain language

A natural red dye derived from crushed female cochineal insects, harvested mainly in Peru and the Canary Islands. Used in a wide range of products — yogurts, processed meats, cheeses, beverages, and candies — to give a stable pink-to-crimson colour that holds up well under heat and light. Generally considered safe by EFSA and FDA. However, it can trigger allergic reactions in sensitive individuals, occasionally severe. Vegans and some religious groups avoid it due to its insect origin, which is not always obvious from the label.

Conditions of Use

This additive is authorised to be used in the following 18 food categories:

1.7.6cheese products (excluding products falling in category 16)

Maximum Level = 125 mg/kg

only red marbled products

4.2.1dried fruit and vegetables

Maximum Level = 200 mg/kg

only preserves of red fruit

Footnote 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133

4.2.2fruit and vegetables in vinegar oil or brine

Maximum Level = 200 mg/kg

only preserves of red fruit

Footnote 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133

4.2.3canned or bottled fruit and vegetables

Maximum Level = 200 mg/kg

only preserves of red fruit

Footnote 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133

4.2.5.3other similar fruit or vegetable spreads

Maximum Level = 100 mg/kg

except crème de pruneaux

Footnote 31: Maximum individually or in combination with E 120, E 142, E 160d and E 161b

6.3breakfast cereals

Maximum Level = 200 mg/kg

only fruit flavoured breakfast cereals

Footnote 53: E 120, E 162 and E 163 may be added individually or in combination

1.7.2ripened cheese

Maximum Level = 125 mg/kg

only red marbled cheese and red pesto cheese

Footnote 83: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

14.2.7.1Aromatised wines

Maximum Level = 100 mg/L

only americano, bitter vino

Footnote 26: In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination

14.2.7.2Aromatised wine-based drinks

Maximum Level = 100 mg/L

only bitter soda

Footnote 28: In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination

8.2Meat preparations as defined by Regulation (EC) No 853/2004

Maximum Level = 100 mg/kg

only breakfast sausages with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici and pljeskav

Footnote 66: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

1.7.5processed cheese

Maximum Level = 100 mg/kg

only flavoured processed cheese Period of application: until 31 July 2014

Footnote 33: Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b

8.3.2Heat-treated processed meat

Maximum Level = 100 mg/kg

only sausages, patés and terrines

8.3.3Casings and coatings and decorations for meat

Quantum satis (no max)

only edible external coating of pasturmas

Footnote 78: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

4.2.4.1fruit and vegetable preparations excluding compote

Maximum Level = 100 mg/kg

Only seaweed based fish roe analogues

Footnote 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133

4.2.5jam jellies and marmalades and similar products

Maximum Level = 100 mg/kg

except chestnut puree

Footnote 31: Maximum individually or in combination with E 120, E 142, E 160d and E 161b

9.2Processed fish and fishery products including molluscs and crustaceans

Maximum Level = 100 mg/kg

only fish paste and crustacean paste

Footnote 35: Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b

13.1.4

Maximum Level = 50 mg/kg

Group III Colours with combined maximum limit (Part E of Annexx II to Regulation No 1333/2008)

Footnote 88: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3 mg/kg only in liquid heat-treated products. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013

8.3.1Non-heat-treated processed meat

Maximum Level = 100 mg/kg

only sausages

Source

View original entry in the official database →

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