What’s the difference between the word carmine and carmine red?

Carmine and carmine red are common food coloring agents, just a word difference between them in the end what is the difference?

Physical and chemical properties of the difference
Although there is only a word difference between carmine red and cochineal red, the nature of the two are fundamentally different. The former is a natural pigment, while the latter is a synthetic pigment.

1.1 Physical and chemical properties of carmine red
Carmine is the world’s most widely used, large amount of single azo synthetic pigments, international standard code for 124.
The solubility of cochineal in water is 0.23g/mL (20℃), 0.1% cochineal aqueous solution is bright red, and has good light and heat resistance (105℃).
Carmine reduction resistance, oxidation resistance and bacterial resistance is poor, citric acid and tartaric acid is stable, brown when alkali. It is basically stable to Al3+ and Ca2+, while Mg2+ has obvious color-enhancing effect on carmine.
1.2 Physicochemical properties of cochineal red cochineal red is a kind of natural red pigment extracted from female cochineal insects, the international standard code is 120.
The main component of cochineal red color development is cochineal red acid, cochineal red acid itself is not very strong, but combined with Al3+ to form an aluminum chromoprecipitate will increase the color value, which is commonly known as cochineal red.
Carmine red is the best light stability and thermal stability of natural pigments, decomposition temperature of 250 ℃, slightly soluble in hot water, in the acidic state of orange-red, neutral for the crimson, alkaline was purple, meet Fe3 + black.
From the point of view of physicochemical properties, there are significant differences between the two in terms of raw material sources, stability, coloring ability and so on.
Differences in quality standards
The quality standard of cochineal “GB 1886.220-2016 National Standard for Food Safety Food Additives in Carmine” stipulates the relevant quality requirements of cochineal.
However, there is no quality control standard for cochineal red in China, and the researchers have formulated the quality standard of cochineal red according to international standards and relevant literature, which has been approved by AQSIQ.
Toxicological differences

3.1 Toxicological properties of cochineal red
Carmine belongs to azo pigments, which can be metabolized in the body to produce aromatic amine compounds. The metabolites of aromatic amines can combine with DNA and RNA to induce mutations. It can also generate reactive oxygen species (ROS), which attack DNA and cause damage.
At the same time, the toxicological experiments of cochineal showed that it has a certain degree of carcinogenicity. Based on toxicological studies, JECFA has established an Acceptable Daily Intake (ADI) of 0-4 mg/kg-bw for carmine.
3.2 Toxicological Properties of Cochineal Red Toxicity studies on cochineal red pigment conducted by the Institute of Biological and Industrial Research (IBI) in the United Kingdom found that this natural pigment is not chronically toxic, such as carcinogenic and teratogenic, and is not genotoxic to the next three generations.
However, allergic reactions have been reported in a small number of people, which may be due to the protein components remaining in cochineal red pigment becoming human allergens, but the incidence of allergic reactions caused by cochineal red is relatively low and does not affect its use.
Currently, cochineal red has been widely used in food, cosmetics, pharmaceuticals and other industries, and is the only natural pigment permitted by the FDA to be used in both food, pharmaceuticals and cosmetics.
Differences in the scope of use and limits
According to GB 2760-2014 National Standard for Food Safety Standard for the Use of Food Additives, cochineal can be used in strictly limited quantities in 31 types of food, such as pastry and color cosmetics, jams, ice cream, fruit juice drinks, etc. Carmine is also used as a natural coloring in food, cosmetics and pharmaceuticals.
As an ideal food additive, cochineal red (measured by carmine acid) can be used in 22 types of food such as flavored fermented milk, cooked meat products, nuts and candies due to its good antioxidant and non-decomposition properties in the presence of light.
Therefore, there is a significant difference between the two in terms of the variety of foods to which they can be applied. The maximum use level of carmine is generally higher than that of cochineal.