食品伙伴網(wǎng)報道，根據(jù)美國食品導航網(wǎng)（www.foodnavigator-usa.com)消息,一種黑胡蘿卜提取物很可能會替代食品色素胭脂蟲紅。根據(jù)美國將于2011年1月5日實施的新的標簽規(guī)定，胭脂蟲紅的使用將受到限制。
The colour range of black carrot extract （黑胡蘿卜提取物的顏色范圍）
圖片來源：www.separationsnow.com
胭脂蟲紅色素是由胭脂紅酸制成，而胭脂紅酸是由主要生長于南美洲仙人掌上的胭脂蟲蟲體研磨而成。這些都是眾所周知的，但是這種色素可能會引起某些人群的過敏反應(yīng)。而這種色素作為一種免檢的天然色素，一直被生產(chǎn)商們在標簽上標注為“顏色添加”。
然而，從2011年1月5日起，美國食品藥品管理局（FDA）將要求制造商明確的將此成分標明“胭脂紅蟲”或“胭脂紅”，這一舉措導致一些食品飲料制造商考慮替代方案。
目前很多種類使的產(chǎn)品都用這種色素，如冰淇淋、酸奶、汁飲料、酒類飲料和糖果產(chǎn)品等，它會使產(chǎn)品顯現(xiàn)粉紅色、紅色或紫色。 色胡蘿卜提取物能幫助價格和供應(yīng)問題胭脂紅廠家處理。“合成色素已不再是具有吸引力的選擇，因為市場需求是推動全球食品飲料行業(yè)的標簽趨向潔凈和天然”某生產(chǎn)商說。 天然色素，像黑色胡蘿卜和辣椒提取物，能在粉紅色到紅色的范圍內(nèi)為相關(guān)的食品飲料提供胭脂蟲紅是天然替代色彩。
食品伙伴網(wǎng)編者注：文中所提到的胭脂紅，并非我國國標中的胭脂紅色素，而是指我國國標2760中的胭脂蟲紅。關(guān)于我國國標中的這兩種色素的區(qū)別，如下所示
[中文]：胭脂紅
[英文]：Ponceau 4R
[說明]：1-(4-磺酸-1-萘偶氮)-2-羥基-6,8-萘二磺酸三鈉鹽，是由1-氨基萘-4磺酸經(jīng)重氮化與2-萘酚-6，8二磺酸鈉偶合而成的偶氮染料。為紅色至深紅色粉末，無臭，溶于水呈紅色，耐熱性還原性相當弱。
[使用限量]：根據(jù)我國《食品添加劑使用衛(wèi)生標準》（GB 2760-1996）規(guī)定:
用于豆奶飲料、紅腸腸衣、冰淇淋時最大使用量為0.025g/kg
用于蝦（味）片時最大使用量0.05g/kg
用于糖果包衣時最大使用量0.10g/kg
用于肉制品加工時受其耐熱性影響主要用于低溫熟肉灌制品中。（蒸煮溫度<100℃）。國家限量為0.05/g/kg,建議用量為（0.01～0.02）g/kg。用于高溫熟肉灌制品（蒸煮溫度在100～121℃），可將胭脂紅與紅曲紅色素配合使用，建議用量為：胭脂紅按0.005～0.1g/kg加入，紅曲紅色素按0.05～0.08g/kg加入。醬鹵肉制品在腌制過程中同樣要加入行之有效量的胭脂紅。
[備注]：同一色澤的色素如混合使用時，其用量不得超過單一色素允許量，固體飲料及高糖果汁或果味飲料色素加入量按該產(chǎn)品的稀釋倍數(shù)加入。
胭脂蟲色素。
成分：主要成分為胭脂紅酸。
性質(zhì)與指標：在PH＝4.5呈黃色；PH＝5.0呈橙色；PH＝5.5呈紅色；PH≥6.0呈紫紅色。色素呈橙色、紅至紫紅色的區(qū)間的耐光性較好，而PH值約為4.5和7.0-7.5時耐光性較差。對熱穩(wěn)定性良好。遇鐵離子色調(diào)變淡或無色。復合磷酸鹽對色素有護色作用。
來源：從胭脂蟲紅中提取。將胭脂蟲紅的干體磨細，用60－70℃的熱水浸泡，并不時攪拌，經(jīng)過一天左右大部分色素可被提取下來，再經(jīng)第二次浸提則幾乎可達100％的提取率。兩次濾液合并，減壓濃縮，得到色素。
用途：可用作酒、水果漿、冷飲等飲料、糖果、糕點以及肉類、香腸等的著色劑，還可用在化妝品中。
以上色素知識選自食品論壇帖子：http://bbs.foodmate.net/viewthread.php?tid=277500
本報道由食品伙伴網(wǎng)編譯整理，僅供食品行業(yè)相關(guān)人士參考，詳細內(nèi)容以國外原文報道為準。
原文報道：
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.
