Comparing E120 - Cochineal vs E163 - Anthocyanins
Overview
Synonyms
Products
Found in 456 products
Found in 260 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 6 keywords in U.S. during the last 10 years.
Interest over time for 3 keywords in U.S. during the last 10 years.
Popular questions
What foods contain cochineal?
It’s used to color red/pink foods such as strawberry yogurts and dairy drinks, ice creams, candies and confections, jams and glazes, bakery icings, soft drinks/liqueurs, and sometimes processed meats or seafoods. On labels it may appear as “carmine,” “cochineal extract,” or E120.
Is cochineal extract bad for you?
No—major regulators permit it and consider it safe at typical food-use levels, though a small number of people can have allergic reactions (occasionally severe).
What is cochineal extract?
A natural red colorant obtained from dried cochineal insects; its main coloring compound is carminic acid. It may be converted to the aluminum lake form (carmine) for greater stability.
Is cochineal safe to eat?
Yes—within permitted levels it’s considered safe; the acceptable daily intake is 0–5 mg/kg body weight per day (as carminic acid). Rare allergies can occur, and it’s animal‑derived so not suitable for vegetarians/vegans.
What is cochineal used for?
To provide red to pink shades in foods and drinks (e.g., confectionery, beverages, dairy products, desserts) as a stable natural colorant.
Is anthocyanin always present in leaves?
No—anthocyanins vary by species and conditions; many green leaves have little to none until they’re young, senescing (autumn), or under stress such as high light, cold, or nutrient limitation.
How much anthocyanin per day?
There’s no recommended daily intake or established ADI; typical diets supply roughly a few tens to a few hundred milligrams per day from fruits and vegetables, and intake at normal food levels is considered safe.
What colors come from anthocyanins?
They give red, pink, purple, and blue hues, shifting with pH—more red in acidic conditions and more blue/purple as pH rises.
How to extract anthocyanin from plants?
Crush colored plant material and soak it in acidified water or food-grade ethanol (e.g., 50–70% ethanol or water with a little lemon juice), then filter; keep the extract cool, protected from light, and away from high pH to limit degradation.
What are anthocyanins good for?
As E163, they’re used to color foods and drinks in red-to-blue shades; while they show antioxidant activity in vitro, human health benefits remain limited and inconclusive.