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Today, carmine is primarily used as a colorant in food and in lipstick (E120 or Natural Red 4). Carmine dye was used in the Americas for coloring fabrics and became an important export good in the 16th century during the colonial period. Production of cochineal is depicted in the Codex Osuna (1565). [2]
Female Dactylopius coccus (cochineal) insects were used for their red coloring power as early as 700 BC. American civilizations (from the American continent) crushed the bugs present on cacti to extract the carmine they contain. Carmine pigment was extensively used by the Aztec civilization to dye textiles. It was imported later to Europe ...
These insects are known commonly as cochineals, [2] [3] a name that also specifically refers to the best-known species, the cochineal (Dactylopius coccus). The cochineal is an insect of economic and historical importance as a main source of the red dye carmine. It has reportedly been used for this purpose in the Americas since the 10th century. [2]
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Carminic acid (C 22 H 20 O 13) is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. [3] An aluminum salt of carminic acid is the coloring agent in carmine, a pigment. [4]
A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking.