我们报道，根据美国食品导航网（www.foodnavigator-usa.com)消息,一种黑胡萝卜提取物很可能会替代食品色素胭脂虫红。根据美国将于2011年1月5日实施的新的标签规定，胭脂虫红的使用将受到限制。
The colour range of black carrot extract （黑胡萝卜提取物的颜色范围）
图片来源：www.separationsnow.com
胭脂虫红色素是由胭脂红酸制成，而胭脂红酸是由主要生长于南美洲仙人掌上的胭脂虫虫体研磨而成。这些都是众所周知的，但是这种色素可能会引起某些人群的过敏反应。而这种色素作为一种免检的天然色素，一直被生产商们在标签上标注为“颜色添加”。
然而，从2011年1月5日起，美国食品药品管理局（FDA）将要求制造商明确的将此成分标明“胭脂红虫”或“胭脂红”，这一举措导致一些食品饮料制造商考虑替代方案。
目前很多种类使的产品都用这种色素，如冰淇淋、酸奶、汁饮料、酒类饮料和糖果产品等，它会使产品显现粉红色、红色或紫色。 色胡萝卜提取物能帮助价格和供应问题胭脂红厂家处理。“合成色素已不再是具有吸引力的选择，因为市场需求是推动全球食品饮料行业的标签趋向洁净和天然”某生产商说。 天然色素，像黑色胡萝卜和辣椒提取物，能在粉红色到红色的范围内为相关的食品饮料提供胭脂虫红是天然替代色彩。
我们编者注：文中所提到的胭脂红，并非我国国标中的胭脂红色素，而是指我国国标2760中的胭脂虫红。关于我国国标中的这两种色素的区别，如下所示
[中文]：胭脂红
[英文]：Ponceau 4R
[说明]：1-(4-磺酸-1-萘偶氮)-2-羟基-6,8-萘二磺酸三钠盐，是由1-氨基萘-4磺酸经重氮化与2-萘酚-6，8二磺酸钠偶合而成的偶氮染料。为红色至深红色粉末，无臭，溶于水呈红色，耐热性还原性相当弱。
[使用限量]：根据我国《食品添加剂使用卫生标准》（GB 2760-1996）规定:
用于豆奶饮料、红肠肠衣、冰淇淋时最大使用量为0.025g/kg
用于虾（味）片时最大使用量0.05g/kg
用于糖果包衣时最大使用量0.10g/kg
用于肉制品加工时受其耐热性影响主要用于低温熟肉灌制品中。（蒸煮温度<100℃）。国家限量为0.05/g/kg,建议用量为（0.01～0.02）g/kg。用于高温熟肉灌制品（蒸煮温度在100～121℃），可将胭脂红与红曲红色素配合使用，建议用量为：胭脂红按0.005～0.1g/kg加入，红曲红色素按0.05～0.08g/kg加入。酱卤肉制品在腌制过程中同样要加入行之有效量的胭脂红。
[备注]：同一色泽的色素如混合使用时，其用量不得超过单一色素允许量，固体饮料及高糖果汁或果味饮料色素加入量按该产品的稀释倍数加入。
胭脂虫色素。
成分：主要成分为胭脂红酸。
性质与指标：在PH＝4.5呈黄色；PH＝5.0呈橙色；PH＝5.5呈红色；PH≥6.0呈紫红色。色素呈橙色、红至紫红色的区间的耐光性较好，而PH值约为4.5和7.0-7.5时耐光性较差。对热稳定性良好。遇铁离子色调变淡或无色。复合磷酸盐对色素有护色作用。
来源：从胭脂虫红中提取。将胭脂虫红的干体磨细，用60－70℃的热水浸泡，并不时搅拌，经过一天左右大部分色素可被提取下来，再经第二次浸提则几乎可达100％的提取率。两次滤液合并，减压浓缩，得到色素。
用途：可用作酒、水果浆、冷饮等饮料、糖果、糕点以及肉类、香肠等的着色剂，还可用在化妆品中。
以上色素知识选自食品论坛帖子：http://bbs.foodmate.net/viewthread.php?tid=277500
本报道由我们编译整理，仅供食品行业相关人士参考，详细内容以国外原文报道为准。
原文地址：http://www.foodnavigator-usa.com/Financial-Industry/Black-carrot-extract-alternative-to-carmine-coloring
原文报道：
Black carrot extract alternative to carmine coloring
By Caroline Scott-Thomas, 02-Aug-2010
Related topics: Financial & Industry, Flavors and colors
Kalsec has introduced a black carrot extract as a possible replacement for the food coloring carmine, which will be subject to new labeling requirements in the United States from January 5, 2011.
Carmine is made from carminic acid, produced from the ground bodies of cochineal insects, primarily grown on South American cactus. It is known to cause rare but potentially severe allergic reactions in some people, including anaphylaxis, but as a certification-exempt color additive, food manufacturers have been able to list it as ‘color added’.
However, from January 5, the Food and Drug Administration (FDA) will require manufacturers to call it out on ingredient statements as ‘carmine’ or ‘cochineal’, leading some food and beverage manufacturers to consider alternatives.
The coloring is currently used in a variety of products such as ice creams, yogurts, fruit drinks, alcoholic drinks and candy products, to which it brings a characteristic pink, red or purple color.
Kalsec said that its black carrot extract could help manufacturers deal with pricing and supply issues for carmine.
“Synthetic replacements are no longer an attractive option as the global market demand is driving toward clean and natural labeling in the food and beverage industry,” the company said.
Kalsec said that natural colors, like its black carrot and paprika extracts, can provide natural alternatives for hues associated with carmine ranging from pink to red in some foods and beverages.
“Black carrot is often an appropriate replacement when a pink to red hue is desired,” the company said.
However, the pink shade of carmine – generally sold as 52 percent pigment as a water insoluble color for confectionery, dairy products, dry seasoning and baked goods – is difficult to match, Kalsec said, and the company recommends that manufacturers work together with their color supplier to determine the best possible carmine replacement.
Kalsec is not alone in offering alternatives to carmine and cochineal extracts. At the recent IFT expo in Chicago, for example, coloring supplier DD Williamson showcased its natural hue alternatives based on purple sweet potato, paprika, red beet, and custom blends.
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