A NATURAL COLORING MATTER: CARMINE
DOĞAL BİR RENK MADDESİ: KARMİN

Author : Sabire YERLİKAYA -- Hülya ŞEN ARSLAN
Number of pages : 154-162

Abstract

Nowadays, the number of consumers who view the components of the products, increases. Conscious consumers have turned to foods less processed and have less chemical preservatives. The colour materials that form one group of food additives have special importance nowadays. Various chemical compounds are added to the food to improve the taste and appearance of the food according to the demands of the consumer and to ensure that they have a long shelf life by preventing their spoliage. These substances, which are consciously involved in food before serving on time, are called food additives. These days; coloring materials constitute a group of these substances and are of importance in terms of food technology. One of these coloring materials is the carmine produced from the still-discussed Cochineal bean. Carmine is used in pudding and milk products with strawberry aroma; cola; fruit flavored sugar free sweetener in gums; fruit and especially strawberry flavored confectionery, biscuits, cakes, wafers and sauces; fruit flavored breakfast cereals, meat and meat products. The aim of this use is to give pink and red color to the food. Cochineal beetle, carmin production, uses in foods and halalism were reported in this review.

Keywords

carminic ac

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