What is Carmines used for in food?

It is listed as a colour — the role Codex, the EU and the US assign it. This page shows every function each regulator records, with the citation for each.

Where is Carmines permitted?

Of the seven regulators this site reads, Australia and New Zealand, the EU, Great Britain, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.

No. Carmines is animal-derived, and is not vegetarian either. This page says what it is made from.

Carmines

Q: What is E 120?

E 120 is Carmines. Carmine is a crimson colouring obtained from cochineal insects. It is used in confectionery, drinks, dairy products, preserved meats and cosmetics.

E number E120INS 120CAS 1390-65-4

Listed as a colour by Codex, the EU and the US.

Listed as colours (EU, US, Codex) · flavouring agents and adjuvants (US)

European Union: Colours — Regulation (EC) No 1333/2008, Annex II, Part B, 1. Colours (consolidated text 02008R1333-20260818)
United States: Color additive (21 CFR part 73) — 21 CFR 73.100
United States: Color or coloring adjunct — FDA, Substances Added to Food: CARMINE (COCCUS CACTI L.)
Codex Alimentarius: Colour — CXS 192-1995 Table One, INS 120
United States: Flavoring agent or adjuvant — FDA, Substances Added to Food: CARMINE (COCCUS CACTI L.)

Carmine is a crimson colouring obtained from cochineal insects. It is used in confectionery, drinks, dairy products, preserved meats and cosmetics.

Where it is and isn’t permitted

Status of Carmines by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
Jurisdiction	Status	Scope and limits	Citation
Australia and New ZealandFood Standards Australia New Zealand	Permitted, with conditions	47 food categories no numerical limit (good manufacturing practice) Show every food category 0.2 Colourings — GMP 0.3 Flavourings — GMP 1.1.2 Liquid milk products and flavoured liquid milk — GMP 1.2.2 Fermented milk products and rennetted milk products — GMP 1.3 Condensed milk and evaporated milk — GMP 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP 1.5 Dried milk, milk powder, cream powder — GMP 1.6 Cheese and cheese products — GMP 11.1.1 Rainbow sugar — GMP 11.4 Tabletop sweeteners — GMP 12.1.2 Reduced sodium salt mixture — GMP 12.1.3 Salt substitute — GMP 12.3 Vinegars and related products — GMP 12.5 Yeast and yeast products — GMP 12.6 Vegetable protein products — GMP 13.3 Formulated meal replacements and formulated supplementary foods — GMP 13.4 Formulated supplementary sports foods — GMP 13.5 Food for special medical purposes — GMP 14.1.1.2 Carbonated, mineralised and soda waters — GMP 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only. 14.1.2.2 Fruit and vegetable juice products — GMP 14.1.3 Water based flavoured drinks — GMP 14.1.4 Formulated Beverages — GMP 14.2.3 Wine based drinks and reduced alcohol wines — GMP 14.2.4.1 Fruit wine products and vegetable wine products — GMP 14.2.5 Spirits and liqueurs — GMP 14.3 Alcoholic beverages not included in item 14.2 — GMP 2.1 Edible oils essentially free of water — GMPNot for olive oil. 2.2.1.2 Butter products — GMP 2.2.1.3 Margarine and similar products — GMP 2.2.2 Oil emulsions (<80% oil) — GMP 20 Foods not included in items 0 to 14 — GMP 3 Ice cream and edible ices — GMP 4.3 Processed fruits and vegetables — GMP 5.1 Chocolate and cocoa products — GMPPermitted on the surface of chocolate only. 5.2 Sugar confectionery — GMP 5.4 Icings and frostings — GMP 6.3 Processed cereal and meal products — GMP 6.4 Flour products (including noodles and pasta) — GMP 7 Breads and bakery products — GMP 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMPNot for sausage or sausage meat containing raw, unprocessed meat. 8.4 Edible casings — GMP 8.5 Animal protein products — GMP 9.2 Processed fish and fish products — GMP 9.3 Semi preserved fish and fish products — GMP 9.4 Fully preserved fish including canned fish products — GMP	Food Standards Code, Schedule 15, S15—5and 46 further provisionsretrieved 2026-10-17
CanadaHealth Canada	No listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here.
European UnionEuropean Commission / EFSA	Permitted, with conditions	45 food categories highest permitted level 500 mg/l Show every food category 1.4 flavoured fermented milk products including heat-treated products — 150 mg/lPermitted as a member of Group III, Colours with combined maximum limit. ML = 150 mg/l. Period of application: from 1 August 2014. Note 74: Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 1.6.3 other creams — 150 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 150 mg/kg. only flavoured creams. 1.7.1 unripened cheese excluding products falling in category 16 — 150 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 150 mg/kg. only flavoured unripened cheese. 1.7.2 ripened cheese — 125 mg/kgML = 125 mg/kg. only red marbled cheese and red pesto cheese. Note 83: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 1.7.3 edible cheese rind — quantum satisPermitted as a member of Group III, Colours with combined maximum limit. quantum satis. Period of application: from 1 August 2014. Note 67: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines and E 180 litholrubine BK 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 1.7.5 processed cheese — 100 mg/kgML = 100 mg/kg. only flavoured processed cheese Period of application: from 1 August 2014. Note: (33) Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b (66) Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013. 1.7.6 cheese products (excluding products falling in category 16) — 125 mg/kgML = 125 mg/kg. only red marbled products. 1.7.6 cheese products (excluding products falling in category 16) — 100 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 100 mg/kg. only flavoured unripened products. 12.4 Mustard — 300 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 300 mg/kg. 12.5 Soups and broths — 50 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 50 mg/kg. 12.9 Protein products excluding products covered in category 1 8 — 100 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 100 mg/kg. only meat and fish analouges based on vegetable proteins. 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — 50 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 50 mg/kg. 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — 50 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 50 mg/kg. 14.2.3 Cider and perry — 200 mg/lPermitted as a member of Group III, Colours with combined maximum limit. ML = 200 mg/l. excluding cidre bouché, cydr jakościowy, perry jakościowe, cydr lodowy, perry lodowe. 14.2.4 Fruit wine and made wine — 200 mg/lPermitted as a member of Group III, Colours with combined maximum limit. ML = 200 mg/l. excluding wino owocowe jakościowe. 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787 — 200 mg/lPermitted as a member of Group III, Colours with combined maximum limit. ML = 200 mg/l. except: spirit drinks as defined in categories 1-17, 22, 36, 37 and 41 of Annex I of Regulation (EU) 2019/787. Note 87: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 14.2.7.1 Aromatised wines — 100 mg/lML = 100 mg/l. only americano, bitter vino. Note 26: In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination. 14.2.7.2 Aromatised wine-based drinks — 100 mg/lML = 100 mg/l. only bitter soda. Note 28: In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination. 14.2.7.3 Aromatised wine-product cocktails — 200 mg/lPermitted as a member of Group III, Colours with combined maximum limit. ML = 200 mg/l. Note 87: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % — 200 mg/lPermitted as a member of Group III, Colours with combined maximum limit. ML = 200 mg/l. only alcoholic beverages with alcoholic strength by volume less than 15 %. Note 87: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 15.2 Processed nuts — 100 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 100 mg/kg. only savoury coated nuts. 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — 100 mg/lPermitted as a member of Group III, Colours with combined maximum limit. ML = 100 mg/l. 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — 50 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 50 mg/kg. 3 edible ices — 150 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 150 mg/kg. Note 25: The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l. 4.2.1 dried fruit and vegetables — 200 mg/kgML = 200 mg/kg. only preserves of red fruit. Note 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133. 4.2.2 fruit and vegetables in vinegar oil or brine — 200 mg/kgML = 200 mg/kg. only preserves of red fruit. Note 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133. 4.2.3 canned or bottled fruit and vegetables — 200 mg/kgML = 200 mg/kg. only preserves of red fruit. Note 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133. 4.2.4.1 fruit and vegetable preparations excluding compote — 100 mg/kgML = 100 mg/kg. Only seaweed based fish roe analogues. Note 34: Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133. 4.2.4.1 fruit and vegetable preparations excluding compote — 200 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 200 mg/kg. only mostarda di frutta. 4.2.5 jam jellies and marmalades and similar products — 100 mg/kgML = 100 mg/kg. except chestnut puree. Note 31: Maximum individually or in combination with E 120, E 142, E 160d and E 161b. 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 100 mg/kgML = 100 mg/kg. except chestnut puree Period of application: from 1 August 2014. Note: (31) Maximum individually or in combination with E 120, E 142, E 160d and E 161b (66) Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013. 4.2.5.3 other similar fruit or vegetable spreads — 100 mg/kgML = 100 mg/kg. except crème de pruneaux. Note 31: Maximum individually or in combination with E 120, E 142, E 160d and E 161b. 6.3 breakfast cereals — 200 mg/kgML = 200 mg/kg. only fruit flavoured breakfast cereals. Note 53: E 120, E 162 and E 163 may be added individually or in combination. 6.6 Batters — 500 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 500 mg/kg. only batters for coating. 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — 100 mg/kgML = 100 mg/kg. only breakfast sausages with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici and pljeskav. Note 66: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 8.3.1 Non-heat-treated processed meat — 50 mg/kgML = 50 mg/kg. only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole. These products are consumed after desalting and cooking. 8.3.1 Non-heat-treated processed meat — 100 mg/kgML = 100 mg/kg. only sausages Period of application: from 1 August 2014. Note: (66) Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013. 8.3.1 Non-heat-treated processed meat — 200 mg/kgML = 200 mg/kg. only chorizo sausage/salchichon. 8.3.1 Non-heat-treated processed meat — quantum satisquantum satis. only pasturmas Period of application: from 1 August 2014. Note: (66) Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013. 8.3.2 Heat-treated meat products — 100 mg/kgML = 100 mg/kg. only sausages, patés and terrines Period of application: from 1 August 2014. Note: (66) Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013. 8.3.3 Casings and coatings and decorations for meat — quantum satisquantum satis. only edible external coating of pasturmas Period of application: from 1 August 2014. Note 78: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 8.3.3 Casings and coatings and decorations for meat — 500 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 500 mg/kg. only decorations and coatings except edible external coating of pasturmas Period of application: from 1 August 2014. Note 78: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 9.2 Processed fish and fishery products including molluscs and crustaceans — 100 mg/kgML = 100 mg/kg. only fish paste and crustacean paste. Note 35: Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b. 9.2 Processed fish and fishery products including molluscs and crustaceans — 500 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 500 mg/kg. only surimi and similar products and salmon substitutes based on Theragra chalcogramma, Pollachius virens and Clupea harengus’. Note 84: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 4 mg/kg. As a derogation to this rule, the maximum limit only for salmon substitutes shall be 5,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 9.3 fish roe — 300 mg/kgPermitted as a member of Group III, Colours with combined maximum limit. ML = 300 mg/kg. except Sturgeons' eggs (Caviar). Note 86: Maximum limit for aluminium coming from aluminium lakes of E 120 cochineal, carminic acid, carmines 3 mg/kg. As a derogation to this rule, the maximum limit only for pasteurised products shall be 50 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.	Regulation (EC) No 1333/2008, Annex IIand 44 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards Scotland	Permitted, with conditions	50 food categories highest permitted level 500 mg/kg or mg/l Show every food category 1.4 Flavoured fermented milk products including heat-treated products — 150 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 150. Period of application: from 1 August 2014. Note (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 1.6.3 Other creams — 150 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 150. only flavoured creams. 1.7.1 Unripened cheese excluding products falling in category 16 — 150 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 150. only flavoured unripened cheese. 1.7.2 Ripened cheese — 125 mg/kg or mg/lML = 125. only red marbled cheese and red pesto cheese. Note (83): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3,2 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 1.7.3 Edible cheese rind — quantum satisPermitted as a member of Group III: Food colours with combined maximum limit. quantum satis. Period of application: from 1 August 2014. Note (67): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine and E 180 litholrubine BK 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013. 1.7.5 Processed cheese — 100 mg/kg or mg/lML = 100. only flavoured processed cheese Period of application: from 1 August 2014. Note (33): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 160e and E 161b. Note (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013. 1.7.6 Cheese products (excluding products falling in category 16) — 100 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 100. only flavoured unripened products. 1.7.6 Cheese products (excluding products falling in category 16) — 125 mg/kg or mg/lML = 125. only red marbled products. 12.2.2 Seasonings and condiments — 500 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 500. only seasonings, for example curry powder, tandoori Period of application: from 1 August 2014. Note (70): Maximum limit for aluminium coming from all aluminium lakes 120 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 12.4 Mustard — 300 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 300. 12.5 Soups and broths — 50 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 50. 12.6 Sauces — 500 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 500. including pickles, relishes, chutney and picalilli; excluding tomato-based sauces Period of application: from 1 August 2014. Note (65): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 10 mg/kg. No other aluminium lakes may be used. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 12.9 Protein products, excluding products covered in category 1.8 — 100 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 100. only meat and fish analogues based on vegetable proteins. 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — 50 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 50. Note (88): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3 mg/kg only in liquid heat-treated products. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — 50 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 50. 14.1.4 Flavoured drinks — 100 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 100. excluding chocolate milk and malt products Period of application: from 1 August 2014. Note (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l. Note (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 14.2.3 Cider and perry — 200 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 200. excluding cidre bouché. 14.2.4 Fruit wine and made wine — 200 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 200. Excluding wino owocowe markowe. 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — 200 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 200. except: spirit drinks as defined in Article 5(1) and sales denominations listed in Annex II, paragraphs 1-14 of Regulation (EC) No 110/2008 and spirits (preceded by the name of the fruit) obtained by maceration and distillation, Geist (with the name of the fruit or the raw material used), London Gin, Sambuca, Maraschino, Marrasquino or Maraskino and Mistrà. Note (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 14.2.7.1 Aromatised wines — 100 mg/kg or mg/lML = 100. only americano, bitter vino. Note (26): In americano E 100, E 101, E 102, E 104, E 120, E 122, E 123, E 124 are authorised individually or in combination. Note (27): In bitter vino E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination. Note (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 14.2.7.2 Aromatised wine-based drinks — 100 mg/kg or mg/lML = 100. only bitter soda. Note (28): In bitter soda E 100, E 101, E 102, E 104, E 110, E 120, E 122, E 123, E 124, E 129 are authorised individually or in combination. Note (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 14.2.7.3 Aromatised wine-product cocktails — 200 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 200. Note (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — 200 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 200. only alcoholic drinks with less than 15 % of alcohol and nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe. Note (87): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 15.1 Potato-, cereal-, flour- or starch-based snacks — several limitsPermitted as a member of Group III: Food colours with combined maximum limit. (1) ML 100: excluding extruded or expanded savoury snack products Period of application: from 1 August 2014; (2) ML 200: only extruded or expanded savoury snack products Period of application: from 1 August 2014. Note (71): Maximum limit for aluminium coming from all aluminium lakes 30 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 15.2 Processed nuts — 100 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 100. only savoury-coated nuts. 16 Desserts excluding products covered in categories 1, 3 and 4 — 150 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 150. Period of application: from 1 August 2014. Note (74): Maximum limit for aluminium coming from all aluminium lakes 15 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — 300 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 300. Period of application: from 1 August 2014. Note (69): Maximum limit for aluminium coming from all aluminium lakes 150 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — 100 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 100. 3 Edible ices — 150 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 150. Note (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l. 4.2.1 Dried fruit and vegetables — 200 mg/kg or mg/lML = 200. only preserves of red fruit. Note (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133. 4.2.2 Fruit and vegetables in vinegar, oil, or brine — 200 mg/kg or mg/lML = 200. only preserves of red fruit. Note (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133. 4.2.3 Canned or bottled fruit and vegetables — 200 mg/kg or mg/lML = 200. only preserves of red fruit. Note (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133. 4.2.4.1 Fruit and vegetable preparations excluding compote — 200 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 200. only mostarda di frutta. 4.2.4.1 Fruit and vegetable preparations excluding compote — several limits(1) ML 100: Only seaweed based fish roe analogues; (2) ML 200: only preserves of red fruit. Note (34): Maximum individually or for the combination of E 120, E 122, E 129, E 131 and E 133. 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 100 mg/kg or mg/lML = 100. except chestnut puree Period of application: from 1 August 2014. Note (31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b. Note (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013. 4.2.5.3 Other similar fruit or vegetable spreads — 100 mg/kg or mg/lML = 100. except crème de pruneaux. Note (31): Maximum individually or in combination with E 120, E 142, E 160d and E 161b. 5.2 Other confectionery including breath refreshening microsweets — several limitsPermitted as a member of Group III: Food colours with combined maximum limit. (1) ML 300: except candied fruit and vegetables Period of application: from 1 August 2014; (2) ML 200: only candied fruit and vegetables Period of application: from 1 August 2014. Note (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l. Note (72): Maximum limit for aluminium coming from all aluminium lakes 70 mg/kg. As a derogation to this rule, the maximum limit only for microsweets shall be 40 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 5.3 Chewing gum — 300 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 300. Period of application: from 1 August 2014. Note (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l. Note (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — several limitsPermitted as a member of Group III: Food colours with combined maximum limit. (1) ML 500: only decorations, coatings and sauces, except fillings Period of application: from 1 August 2014; (2) ML 300: only fillings Period of application: from 1 August 2014. Note (73): Maximum limit for aluminium coming from all aluminium lakes 300 mg/kg. For the puroposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. Note (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l. 6.3 Breakfast cereals — 200 mg/kg or mg/lML = 200. only fruit-flavoured breakfast cereals. Note (53): E 120, E 162 and E 163 may be added individually or in combination. 6.6 Batters — 500 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 500. only batters for coating. 7.2 Fine bakery wares — 200 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 200. Period of application: from 1 August 2014. Note (25): The quantities of each of the colours E 122 and E 155 may not exceed 50 mg/kg or mg/l. Note (76): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — 100 mg/kg or mg/lML = 100. only breakfast sausages with a minimum cereal content of 6 %, burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat (in these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici and pljeskavice. Note (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013. 8.3.1 Non-heat-treated meat products — several limits(1) ML 50: only the following traditional salted pork offal and beef specialties: groin de porc à la créole, queue de porc à la créole, pied de porc à la créole and paleron de bœuf à la créole . These products are consumed after desalting and cooking.; (2) ML 100: only sausages Period of application: from 1 August 2014; (3) ML 200: only chorizo sausage/salchichon; (4) quantum satis: only pasturmas Period of application: from 1 August 2014. Note (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. For the purposes of Article 22 (1) (g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 8.3.2 Heat-treated meat products — 100 mg/kg or mg/lML = 100. only sausages, patés and terrines Period of application: from 1 August 2014. Note (66): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 1,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013. 8.3.3 Casings and coatings and decorations for meat — several limitsPermitted as a member of Group III: Food colours with combined maximum limit. (1) ML 500: only decorations and coatings except edible external coating of pasturma s Period of application: from 1 August 2014; (2) quantum satis: only edible casings Period of application: From 1 August 2014. Note (78): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013. 8.3.3 Casings and coatings and decorations for meat — quantum satisquantum satis. only edible external coating of pasturma s Period of application: from 1 August 2014. Note (78): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 10 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of this Regulation, that limit shall apply from 1 February 2013. 9.2 Processed fish and fishery products including mollusks and crustaceans — 500 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 500. only surimi and similar products and salmon substitutes based on Theragra chalcogramma , Pollachius virens and Clupea harengus. Note (84): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 4 mg/kg. As a derogation to this rule, the maximum limit only for salmon substitutes shall be 5,5 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. 9.2 Processed fish and fishery products including mollusks and crustaceans — several limits(1) ML 100: only fish paste and crustacean paste; (2) ML 250: only precooked crustacean; (3) ML 100: only smoked fish. Note (35): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 142, E 151, E 160e, E 161b. Note (85): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 2 mg/kg only in fish paste. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013. Note (36): Maximum individually or for the combination of E 100, E 102, E 120, E 122, E 129, E 142, E 151, E 160e, E 161b. Note (37): Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e. 9.3 Fish roe — 300 mg/kg or mg/lPermitted as a member of Group III: Food colours with combined maximum limit. ML = 300. except Sturgeons' eggs (Caviar). Note (86): Maximum limit for aluminium coming from aluminium lakes of E 120 carminic acid, carmine 3 mg/kg. As a derogation to this rule, the maximum limit only for pasteurised products shall be 50 mg/kg. No other aluminium lakes may be used. For the purposes of Article 22(1)(g) of Regulation (EC) No 1333/2008 that limit shall apply from 1 February 2013.	Assimilated Regulation (EC) No 1333/2008and 49 further provisionsretrieved 2026-10-18
JapanConsumer Affairs Agency	No listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug Safety	Permitted, with conditions	Designated food additive: Standards and Specifications for Food Additives, Part III, 1. … Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 카민 (“Carmine”, the English the Code prints beside it). Main use (주용도) of 카민: 착색료. Standard for use (사용기준) of 카민: (1) [must not be used in the foods listed] “카민은 아래의 식품에 사용하여서는 아니 된다. 1. 천연식품[식육류, 어패류, 과일류, 채소류, 해조류, 콩류 등 및 그 단순가공품(탈피, 절단 등)] 2. 다류 3. 커피 4. 고춧가루, 실고추 5. 김치류 6. 고추장, 조미고추장 7. 식초 8. 향신료가공품(고추 또는 고춧가루 함유 제품에 한함)” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.	Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug Administration	Permitted	21 CFR 73.100 lists the colour additive carmine (the aluminum or calcium-aluminum lake of the colouring principles, chiefly carminic acid, from cochineal) together with cochineal extract, for food use under part 73. The section is held on this site as the page cochineal-extract-carmine; read it for the specifications.	21 CFR 73.100retrieved 2026-10-18
Codex AlimentariusCodex Alimentarius Commission / JECFA	Permitted, with conditions	76 food categories highest permitted level 11,500 mg/kg Show every food category and its notes 01.1.4 Flavoured Fluid Milk Drinks — 150 mg/kg Note 52 Excluding chocolate milk. Note 178 As carminic acid. 01.6.2.1 Ripened cheese, includes rind — 125 mg/kg Note 178 As carminic acid. Note 505 Except for use in products conforming to the General Standard for Cheese (CXS 283-1978) at GMP for red marbled cheeses only. Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999). Note XS263 Excluding products conforming to the Standard for Cheddar (CXS 263-1966). Note XS264 Excluding products conforming to the Standard for Danbo (CXS 264-1966). Note XS265 Excluding products conforming to the Standard for Edam (CXS 265-1966). Note XS266 Excluding products conforming to the Standard for Gouda (CXS 266-1966). Note XS267 Excluding products conforming to the Standard for Havarti (CXS 267-1966). Note XS268 Excluding products conforming to the Standard for Samsø (CXS 268-1966). Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967). Note XS270 Excluding products conforming to the Standard for Tilsiter (CXS 270-1968). Note XS271 Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968). Note XS272 Excluding products conforming to the Standard for Provolone (CXS 272-1968). Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969). Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973). Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973). Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978). 01.6.4.2 Flavoured processed cheese, including containing fruit, vegetables, meat, etc. — 100 mg/kg Note 178 As carminic acid. 01.6.5 Cheese analogues — 100 mg/kg Note 3 For use in surface treatment only. Note 178 As carminic acid. 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 150 mg/kg Note 178 As carminic acid. 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 500 mg/kg Note 178 As carminic acid. Note XS253 Excluding products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006). 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions — 150 mg/kg Note 178 As carminic acid. 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 150 mg/kg Note 178 As carminic acid. 03.0 Edible ices, including sherbet and sorbet — 150 mg/kg Note 178 As carminic acid. 04.1.1.2 Surface-treated fresh fruit — 500 mg/kg Note 4 For use in decoration, stamping, marking or branding the product only. Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 178 As carminic acid. 04.1.2.11 Fruit fillings for pastries — 300 mg/kg Note 178 As carminic acid. 04.1.2.4 Canned or bottled (pasteurized) fruit — 200 mg/kg Note 104 Excluding canned pears (except for use in special holiday packs) and canned pineapples conforming to the Standard for Certain Canned Fruits (CODEX STAN 319-2015). Note 178 As carminic acid. 04.1.2.5 — 200 mg/kg Note 178 As carminic acid. 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category — 500 mg/kg Note 178 As carminic acid. Note XS160 Excluding products conforming to the Standard for Mango Chutney (CODEX STAN 160-1987). 04.1.2.7 Candied fruit — 200 mg/kg Note 178 As carminic acid. 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 500 mg/kg Note 178 As carminic acid. Note 182 Excluding coconut milk. Note XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013). 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 150 mg/kg Note 178 As carminic acid. 04.2.1.2 Surface-treated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds — 500 mg/kg Note 4 For use in decoration, stamping, marking or branding the product only. Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 178 As carminic acid. 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce — 200 mg/kg Note 178 As carminic acid. Note XS38 Excluding products conforming to the General Standard for Edible Fungi and Fungus Products (CODEX STAN 38-1981). Note XS66 Excluding products conforming to the Standard for Table Olives (CODEX STAN 66-1981). Note XS115 Excluding products conforming to the Standard for Pickled Cucumbers (Cucumber Pickles) (CODEX STAN 115-1981). Note XS260 Excluding products conforming to the Standard for Pickled Fruits and Vegetables (CODEX STAN 260-2007). 04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. peanut butter) — 100 mg/kg Note 178 As carminic acid. Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981). 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 — 200 mg/kg Note 92 Excluding tomato-based sauces. Note 178 As carminic acid. Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981). Note XS259R Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007). Note XS308R Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011). 05.1.2 Cocoa mixes (syrups) — 300 mg/kg Note 178 As carminic acid. 05.1.5 Imitation chocolate, chocolate substitute products — 300 mg/kg Note 178 As carminic acid. 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 300 mg/kg Note 178 As carminic acid. Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211). 05.3 Chewing gum — 500 mg/kg Note 178 As carminic acid. 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 500 mg/kg Note 178 As carminic acid. 06.3 Breakfast cereals, including rolled oats — 200 mg/kg Note 178 As carminic acid. 06.4.3 Pre-cooked pastas and noodles and like products — 100 mg/kg Note 153 For use in instant noodles only. Note 178 As carminic acid. Note XS364R Excluding use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026). 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 150 mg/kg Note 178 As carminic acid. 06.6 Batters (e.g. for breading or batters for fish or poultry) — 500 mg/kg Note 178 As carminic acid. 06.8.1 Soybean-based beverages — 100 mg/kg Note 178 As carminic acid. Note 172 Except for products conforming to the Regional Standard for Non-Fermented Soybean Products (Asia) (CXS 322R-2015): for use in composite/flavoured soybean beverages and soybean-based beverages. 07.1.2 Crackers, excluding sweet crackers — 200 mg/kg Note 178 As carminic acid. 07.1.4 Bread-type products, including bread stuffing and bread crumbs — 500 mg/kg Note 178 As carminic acid. 07.2 Fine bakery wares (sweet, salty, savoury) and mixes — 200 mg/kg Note 178 As carminic acid. 08.1.1 Fresh meat, poultry and game, whole pieces or cuts — 500 mg/kg Note 4 For use in decoration, stamping, marking or branding the product only. Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 178 As carminic acid. 08.1.2 Fresh meat, poultry and game, comminuted — 100 mg/kg Note 4 For use in decoration, stamping, marking or branding the product only. Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 117 Except for use in loganiza (fresh, uncured sausage) at 1 000 mg/kg. Note 178 As carminic acid. 08.2 Processed meat, poultry, and game products in whole pieces or cuts — 500 mg/kg Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 178 As carminic acid. Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). 08.3.1.1 Cured (including salted) non-heat treated processed comminuted meat, poultry, and game products — 200 mg/kg Note 118 Except for use in tocino (fresh, cured sausage) at 1 000 mg/kg. Note 178 As carminic acid. 08.3.1.2 Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products — 100 mg/kg Note 178 As carminic acid. 08.3.1.3 Fermented non-heat treated processed comminuted meat, poultry, and game products — 100 mg/kg Note 178 As carminic acid. 08.3.2 Heat-treated processed comminuted meat, poultry, and game products — 100 mg/kg Note 178 As carminic acid. Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981). Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981). Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981). 08.3.3 Frozen processed comminuted meat, poultry, and game products — 500 mg/kg Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 178 As carminic acid. 08.4 Edible casings (e.g. sausage casings) — 11,500 mg/kg Note 178 As carminic acid. Note 365 On a casings basis. 09.1.1 Fresh fish — 300 mg/kg Note 4 For use in decoration, stamping, marking or branding the product only. Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 50 For use in fish roe only. Note 178 As carminic acid. 09.1.2 Fresh molluscs, crustaceans, and echinoderms — 500 mg/kg Note 4 For use in decoration, stamping, marking or branding the product only. Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 178 As carminic acid. Note XS292 Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008). Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013). Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014). 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — 100 mg/kg Note 95 For non-standardized foods: for use in surimi and fish roe products only. Note 178 As carminic acid. Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981). Note XS92 Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981). Note XS95 Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981). Note XS165 Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989). Note XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995). Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995). Note XS292 Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008). Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013). Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014). 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — 500 mg/kg Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 95 For non-standardized foods: for use in surimi and fish roe products only. Note 178 As carminic acid. Note XS166 Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989). 09.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms — 500 mg/kg Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 178 As carminic acid. 09.2.4.1 Cooked fish and fish products — 500 mg/kg Note 178 As carminic acid. 09.2.4.2 Cooked molluscs, crustaceans, and echinoderms — 250 mg/kg Note 178 As carminic acid. 09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms — 500 mg/kg Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 95 For non-standardized foods: for use in surimi and fish roe products only. Note 178 As carminic acid. 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — 300 mg/kg Note 22 For use in smoked fish paste only. Note 178 As carminic acid. Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989). Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993). Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001). Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003). Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004). Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013). 09.3.1 Fish and fish products, including molluscs, crustaceans, and echinoderms, marinated and/or in jelly — 500 mg/kg Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 178 As carminic acid. 09.3.2 Fish and fish products, including molluscs, crustaceans and echinoderms, pickled and/or in brine — 500 mg/kg Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 178 As carminic acid. 09.3.3 Salmon substitutes, caviar and other fish roe products — 500 mg/kg Note 178 As carminic acid. Note XS291 Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010). 09.3.4 Semi-preserved fish and fish products, including molluscs, crustaceans and echinoderms (e.g. fish paste), excluding products of food categories 09.3.1 - 09.3.3 — 100 mg/kg Note 178 As carminic acid. 09.4 Fully preserved, including canned or fermented fish and fish products, including molluscs, crustaceans, and echinoderms — 500 mg/kg Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 178 As carminic acid. Note XS3 Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981). Note XS37 Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991). Note XS70 Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981). Note XS90 Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981). Note XS94 Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981). Note XS119 Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981). 10.1 Fresh eggs — GMP Note 4 For use in decoration, stamping, marking or branding the product only. Note 178 As carminic acid. 10.4 Egg-based desserts (e.g. custard) — 150 mg/kg Note 178 As carminic acid. 12.2.2 Seasonings and condiments — 500 mg/kg Note 178 As carminic acid. 12.4 Mustards — 300 mg/kg Note 178 As carminic acid. 12.5 Soups and broths — 50 mg/kg Note 178 As carminic acid. 12.6 Sauces and like products — 500 mg/kg Note 178 As carminic acid. Note XS302 Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011). Note 577 Except for use at 50 mg/kg in products conforming to the Standard for Chili Sauce (CXS 306-2011). 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 50 mg/kg Note 178 As carminic acid. Note 566 Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022). 13.4 Dietetic formulae for slimming purposes and weight reduction — 50 mg/kg Note 178 As carminic acid. 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories — 300 mg/kg Note 178 As carminic acid. 13.6 Food supplements — 300 mg/kg Note 178 As carminic acid. 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 100 mg/kg Note 178 As carminic acid. 14.2.1 Beer and malt beverages — 100 mg/kg Note 178 As carminic acid. 14.2.2 Cider and perry — 200 mg/kg Note 178 As carminic acid. 14.2.4 Wines (other than grape) — 200 mg/kg Note 178 As carminic acid. 14.2.6 Distilled spirituous beverages containing more than 15% alcohol — 200 mg/kg Note 178 As carminic acid. 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 200 mg/kg Note 178 As carminic acid. 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) — 200 mg/kg Note 178 As carminic acid. 15.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit) — 100 mg/kg Note 178 As carminic acid. 15.3 Snacks - fish based — 200 mg/kg Note 178 As carminic acid.	CXS 192-1995 Table One, INS 120and 75 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand	—	47 GMP
European Union	50 mg/kg – 500 mg/kg	42 numeric limit, 3 quantum satis
Great Britain	50 mg/kg – 500 mg/kg	41 numeric limit, 7 several limits, 2 quantum satis
South Korea	—	1 no quantity stated
United States	—	1 no quantity stated
Codex Alimentarius	50 mg/kg – 11,500 mg/kg	75 numeric limit, 1 GMP

What it is made from

Extracted from the dried bodies of the female cochineal scale insect, Dactylopius coccus, farmed chiefly in Peru and the Canary Islands. Carminic acid is drawn out with hot water and precipitated as an aluminium lake. Because it is insect-derived it is not vegan or vegetarian, and it raises questions under some halal and kosher rulings.

Not vegan
Not vegetarian
May raise a halal question
May raise a kosher question

Compare other additives on the dietary indexes.

CAS registry number: 1390-65-4

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

Parameter	European Union	JECFA
Assay	no less than 90 %	no less than 50 %
Loss on drying	—	no more than 20 %
Lead	no more than 1.5 mg/kg	no more than 5 mg/kg
Arsenic	no more than 1 mg/kg	—
Mercury	no more than 0.5 mg/kg	—
Cadmium	no more than 0.1 mg/kg	—

2 parameters differ between the two documents. A difference is not a disagreement about safety: the two are revised on their own cycles, and an assay or a drying loss can be measured against a different preparation of the substance, which is why only the contaminant ceilings are marked. Within the EU the EU's figure is the one that binds.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 120 Carminic acid, carmine

Carminic acid is obtained from aqueous, aqueous alcoholic or alcoholic extracts from Cochineal, which consists of the dried bodies of the female insect Dactylopius coccus Costa. Carmines are aluminium lakes of carminic acid in which aluminium and carminic acid are thought to be present in the molar ratio 1:2. The colouring principle is carminic acid. Minor amounts of its aminated form 4-aminocarminic acid may also be present. In commercial products the colouring principle carminic acid may be present in association with ammonium, calcium, potassium or sodium cations, singly or in combination, and these cations may also be present in excess. Commercial products may also contain proteinaceous material derived from the source insect.

Synonyms: CI Natural Red 4

Assay, identification and purity criteria

Description and assay

Colour Index No: 75470
Einecs: Carminic acid: 215-023-3; carmines: 215-724-4
Chemical name: 7-β-D-glucopyranosyl-3,5,6,8-tetrahydroxy-1-methyl-9,10-dioxoanthracene-2-carboxylic acid (carminic acid); carmine is the hydrated aluminium chelate of this acid
Chemical formula: C₂₂H₂₀O₁₃ (carminic acid)
Molecular weight: 492,39 (carminic acid)
Assay: Content not less than 90 % carminic acid; not less than 50 % carminic acid in the chelates.
Description: Red to dark red, friable, solid or powder

Identification

Spectrometry: Carminic acid: Maximum in aqueous ammonia solution at ca. 518 nm Maximum in dilute hydrochloric solution at ca. 494 nm E 1 %/1 cm 139 at peak around 494 nm in dilute hydrochloric acid 4-aminocarminic acid: Maximum in aqueous ammonia solution at 535 nm Maximum in dilute hydrochloric solution at 530 nm E 1 %/1 cm 260 at peak around 535 nm in aqueous ammonia solution, pH 9,5 In commercial products carminic acid may be differentiated from its amine by HPLC

Purity criteria

Solvent residues: Ethanol: Not more than 150 mg/kg Methanol: Not more than 50 mg/kg
Total ash: Carminic acid: Not more than 5 % Carmine: Not more than 12 %
Protein (N × 6,25): Carminic acid: Not more than 2,2 % Carmine: Not more than 25 %
4-aminocarminic acid: Not more than 3 % relative to carminic acid
Matter insoluble in dilute ammonia: Carmine: Not more than 1 %
Arsenic: Not more than 1 mg/kg
Lead: Not more than 1,5 mg/kg
Mercury: Not more than 0,5 mg/kg
Cadmium: Not more than 0,1 mg/kg
Microbiological criteria: Salmonella spp.: Absent in 10 g

Commission Regulation (EU) No 231/2012, Annex, E 120

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 120 Carmines

Obtained by aqueous extraction of cochineal, which consists of the dried bodies of the female insect Dactylopius coccus Costa; the colouring principle is a hydrated aluminium chelate of carminic acid in which aluminium and carminic acid are thought to be present in the molar ratio 1:2. In commercial products the colouring principle is present in association with ammonium, calcium, potassium or sodium cations, singly or in combination, and these cations may also be present in excess. Products may also contain proteinaceous material derived from the source insect, and may also contain free carminate or a small excess of aluminium cations.

Synonyms: Cochineal carmine, Carmine, CI Natural Red 4, CI (1975) No. 75470; INS No. 120 Carmine; CI (1975) No. 75470; CI Natural Red 4; Cochineal carmine

Assay, identification and purity criteria

Description and assay

Specification history: Prepared at the 55th JECFA (2000) and published in FNP 52 Add 8 (2000), superseding specifications prepared at the 44th JECFA (1995) and published in FNP 52 Add 3 (1995). Metals and arsenic specifications revised at the 59th JECFA (2002). A group ADI of 0-5 mg/kg bw for carmines, as ammonium carmine or the equivalent of Ca, K and Na salts was established at the 26th JECFA (1982) and maintained at the 55 th JECFA (2000).
Chemical names: Hydrated aluminium chelate of carminic acid (7-beta-D-glucopyranosyl-3,5,6,8-tetrahydroxy-1-methyl-9,10-dioxo-anthracene-2-carboxylic acid)
C.A.S. number: 1390-65-4 (carmine) 1260-17-9 (carminic acid)
Chemical formula: Carminic acid: C22H20O13
Structural formula: Carminic acid: Possible structural formula for the aluminium complex of carminic acid: M + : cation ½ Ca ++ , Na + , K + , NH4 +
Formula weight: Carminic acid: 492.39
Assay: Not less than 50% of C22H20O13 on the dry basis
DESCRIPTION: Red to dark red, crumbly solid or powder
FUNCTIONAL USES: Colour
METHOD OF ASSAY: Weigh accurately about 100 mg of the sample, dissolve in 30 ml of boiling 2N hydrochloric acid and cool. Transfer quantitatively to a 1000-ml volumetric flask, dilute to volume with water, and mix. Determine the absorbance of the solution in a 1 cm cell at the wavelength of maximum absorbance (about 494 nm) using water as the blank. Calculate the percentage of carminic acid in the sample analysis using the formula: where A = absorbance of the sample solution; W = weight, in mg, of the sample taken; and 1.39 = absorbance of a solution of carminic acid having a concentration of 100 mg per 1000 ml If the measured absorbance of the solution is not within the range 0.650 to 0.750, prepare another sample and adjust the weight accordingly.

Identification

Solubility (Vol. 4): The solubility of carmine preparations varies depending on the nature of the cations present. Products where the major cation is ammonium (ammonium carminate) are freely soluble in water at pH 3.0 and pH 8.5. Products where the major cation is calcium (calcium carminate) are very slightly soluble in water at pH 3.0 but freely soluble at pH 8.5.
Colour reactions: Make a solution of the sample slightly alkaline by adding 1 drop of 10% sodium hydroxide or potassium hydroxide solution. A violet colour is produced. Add a small sodium dithionite (Na2S2O4) crystal to acid, neutral or alkaline solutions of the sample. The solutions are not decolourized. Dry a small quantity of the sample in a porcelain dish. Cool thoroughly and treat the dry residue with 1 or 2 drops of cold sulfuric acid TS. No colour change occurs. Acidify a dispersion of the sample in water with 1/3 volume of hydrochloric acid TS and shake it with amyl alcohol. Wash the amyl alcohol solution 2-4 times with an equal volume of water to remove hydrochloric acid. Dilute the amyl alcohol solution with 1-2 volumes of petroleum ether (40-60 o ) and shake with a few small portions of water to remove colour. Add, dropwise, 5% uranium acetate, shaking thoroughly after each addition. A characteristic emerald-green colour is produced.

Purity criteria

Loss on drying (Vol. 4): Not more than 20% (135 o , 3h)
Total ash (Vol. 4)): Not more than 12% Test 1 g of the sample as directed in the test for Ash (Total Ash)
Protein (Vol. 4): Not more than 25% Proceed as directed under Nitrogen Determination (non-ammonia N x 6.25)
Matter insoluble in dilute ammonia (Vol. 4): Not more than 1% Dissolve about 0.25 g of the sample, previously dried and accurately weighed, in 2.5 ml of dilute ammonia solution (160 ml of strong ammonia TS, made up to 500 ml) and dilute to 100 ml with water: the solution is clear. Filter through a sintered glass filter (British Standard Grade No. 3). Wash with a 0.1% ammonia solution and dry to constant weight at 105º.
Lead (Vol. 4): Not more than 5 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”
Microbiological criteria (Vol. 4): Salmonella : Negative per test

FAO JECFA Monograph 1 (2006)

INS 120 Cochineal Extract

Cochineal consists of the dried bodies of the female insect Dactylopius coccus Costa; Cochineal extract is the concentrated solution obtained after removing the alcohol (ethanol and/or methanol) from an aqueous, aqueous alcoholic or alcoholic extract of cochineal; the colouring principle is chiefly carminic acid; commercial products may also contain proteinaceous material derived from the source insect. In commercial products the colouring principle may also be present in association with ammonium, potassium or sodium cations, singly or in combination, and these cations may also be present in excess.

Synonyms: CI Natural Red 4, CI (1975) No. 75470; INS No. 120 CI (1975) No. 75470; CI Natural Red 4

Assay, identification and purity criteria

Description and assay

Specification history: Prepared at the 55th JECFA (2000), published in FNP 52 Add 8 (2000) superseding specifications prepared at the 51st JECFA (1998), published in FNP 52 Add 6 (1998). No ADI allocated at the 21 st JECFA in 1977.
Chemical names: 7-beta-D-glucopyranosyl-3,5,6,8-tetrahydroxy-1-methyl-9,10-dioxoanthracene-2-carboxylic acid
C.A.S. number: 1343-78-8 (cochineal) 1260-17-9 (carminic acid)
Chemical formula: C 22 H 20 O 13 (Carminic acid)
Structural formula: Carminic acid:
Formula weight: Carminic acid: 492.39
Assay: Not less than 2.0% C 22 H 20 O 13
DESCRIPTION: Dark red liquid
FUNCTIONAL USES: Colour
METHOD OF ASSAY: Weigh accurately about 1 g of the sample, dissolve in 30 ml of boiling 2N hydrochloric acid, and cool. Transfer quantitatively to a 1000 ml volumetric flask, dilute to volume with water, and mix. Determine the absorbance of the solution in a 1 cm cell at the wavelength of maximum absorbance (about 494 nm) using water as the blank. Calculate the percentage of carminic acid in the sample using the formula: where A = absorbance of the sample solution; W = weight, in mg, of the sample taken; and 1.39 = absorbance of a solution of carminic acid having a concentration of 100 mg per 1000 ml If the measured absorbance is not within the range 0.650 to 0.750, prepare another sample and adjust the weight accordingly.

Identification

Solubility (Vol. 4): Freely soluble in water
Colour reactions: Make a solution of the sample slightly alkaline by adding 1 drop of 10% sodium hydroxide or potassium hydroxide solution. A violet colour is produced. Add a small sodium dithionite (Na 2 S 2 O 4 ) crystal to acid, neutral or alkaline solutions of the sample. The solutions are not decolourized. Dry a small quantity of the sample in a porcelain dish. Cool thoroughly and treat the dry residue with 1 or 2 drops of cold sulfuric acid TS. No colour change occurs. Acidify a dispersion of the sample in water with 1/3 volume of hydrochloric acid TS and shake it with amyl alcohol. Wash the amyl alcohol solution 2-4 times with an equal volume of water to remove hydrochloric acid. Dilute the amyl alcohol solution with 1-2 volumes of petroleum ether (40-60 o ) and shake with a few small portions of water to remove colour. Add, dropwise, 5% uranium acetate, shaking thoroughly after each addition. A characteristic emerald-green colour is produced.

Purity criteria

Protein (Vol. 4): Not more than 2.2% Proceed as directed under Nitrogen Determination (non-ammonia N x 6.25)
Ethanol (Vol. 4): Not more than 150 mg/kg Proceed as directed under Residual solvent
Methanol (Vol.4): Not more than 150 mg/kg Proceed as directed under Residual solvent
Microbiological criteria (Vol. 4): Salmonella : Negative per test
Lead (Vol. 4): Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”

FAO JECFA Monograph 1 (2006)

Every name it appears under

35 recorded names. A label may use any of them.

E number

E120

INS number

CAS registry number

1390-65-4

As it appears in regulation

Carminic acid, Carmine

Other names

CARMINES
CI Natural Red 4
Cochineal, Carminic acid, Carmines
E 120

The EU re-evaluation programme

Every additive authorised in the EU before 20 January 2009 was put back through EFSA by Commission Regulation (EU) No 257/2010, and this one is named in it. What the Regulation required is below; whether the opinion has since been published is not something this site records.

To be evaluated by 31 December 2015. Named in Annex II, Part I, point 3 as “Cochineal, Carminic acid, Carmines”, among the additives given priority within its class.

Hazard reference values

The two committees set different figures. EFSA's acceptable daily intake is 2.5 mg/kg bw/day (2015); JECFA's is 5 mg/kg bw/day (2000). An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. The lower figure is not a finding that the other body was wrong: the two work to different terms of reference, on their own timetables, and sometimes from different data. This site states both and chooses between them nowhere. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
Type	Value	Population	Assessed by	Opinion
ADI	2.5 mg/kg bw/day	consumers	EFSA ANS	2015
ADI	5 mg/kg bw/day	—	JECFA	2000

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

EFSA 2015
The ANS Panel concluded that the data gave no reason to revise the ADI for cochineal, carminic acid and carmines (E 120), and that it should be expressed as 2.5 mg carminic acid/kg bw/day. Because no threshold can be set for allergic reactions, it considered it advisable to remove allergenic proteinaceous material through purification, and recommended tighter limits for toxic elements and a clearer name in the specifications.
Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 120?: E 120 is Carmines. Carmine is a crimson colouring obtained from cochineal insects. It is used in confectionery, drinks, dairy products, preserved meats and cosmetics.
What is Carmines used for in food?: It is listed as a colour — the role Codex, the EU and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Carmines permitted?: Of the seven regulators this site reads, Australia and New Zealand, the EU, Great Britain, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Carmines vegan?: No. Carmines is animal-derived, and is not vegetarian either. This page says what it is made from.

Sources for this page

anz retrieved 2026-10-17
eu retrieved 2026-10-18
gb retrieved 2026-10-18
kr retrieved 2026-10-18
us-listings retrieved 2026-10-18
gsfa retrieved 2026-09-07
euspecs retrieved 2026-10-18
jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

Follow changes to Carmines:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.