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Carmine (/ ˈ k ɑːr m ə n, ˈ k ɑːr m aɪ n /) – also called cochineal (when it is extracted from the cochineal insect), cochineal extract, crimson lake, or carmine lake – is a pigment of a bright-red color obtained from the aluminium complex derived from carminic acid. [1] Specific code names for the pigment include natural red 4, C.I ...
The word cochineal is derived from the French cochenille, derived from Spanish cochinilla, in turn derived from Latin coccinus, from Greek κόκκινος kokkinos, "scarlet" from κόκκος kokkos (Latin equivalent coccum) referring in this case either to the oak berry (actually the insects of the genus Kermes) or to a red dye made from the crushed bodies thereof.
Antifoaming agents reduce or prevent foaming in foods. Antioxidants Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health. Bulking agents Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value. Food coloring
Red Skittles (the best flavor) contained carmine, a red dye made from the cochineal scale bug. The candy also contained shellac, ... Food (when sealed) usually goes bad because of moisture and ...
Carmine, derived from crushed cochineal beetles, is a red or purple substance commonly used in food products. [41] It is common in food products such as juice, candy, and yogurt. [42] [43] The presence of carmine in these products has been a source of controversy. [44] [45] One major source of controversy was the use of carmine in Starbucks ...
Ponceau 4R (known by more than 100 synonyms, [1]: 460–461 including as C.I. 16255, [2] cochineal red A, [2] C.I. acid red 18, [2] brilliant scarlet 3R, [2] brilliant scarlet 4R, [2] new coccine, [1]: 460 ) is a synthetic colourant that may be used as a food colouring.
Cochineal produces purplish colors alone and brilliant scarlets when mordanted with tin; thus cochineal, which produced a stronger dye and could thus be used in smaller quantities, replaced kermes dyes in general use in Europe from the 17th century. [62] [63]
List of common dips; Paste – Food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [23] Pastes are often highly spicy or aromatic. List of food pastes; Spread – Foods that are literally spread, generally with a knife, onto bread, crackers, or other food products ...
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