Handbook on Natural Pigments in Food and Beverages 2016
DOI: 10.1016/b978-0-08-100371-8.00018-x
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The “Carmine Problem” and Potential Alternatives

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Cited by 30 publications
(27 citation statements)
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“…These proteins can trigger acute hyper-sensitivity reactions and cause severe anaphylactic reactions [ 8 ]. Moreover, due to the low molecular size of carminic acid, it can act as a hapten and trigger immune response when it combines with large carrier molecules such as proteins [ 9 ]. Consequently, EFSA defined ADI of carminic acid at 2.5 mg/kg body weight and introduced the appropriate purifica-tion to reduce allergens as much as possible [ 8 ].…”
Section: Introductionmentioning
confidence: 99%
“…These proteins can trigger acute hyper-sensitivity reactions and cause severe anaphylactic reactions [ 8 ]. Moreover, due to the low molecular size of carminic acid, it can act as a hapten and trigger immune response when it combines with large carrier molecules such as proteins [ 9 ]. Consequently, EFSA defined ADI of carminic acid at 2.5 mg/kg body weight and introduced the appropriate purifica-tion to reduce allergens as much as possible [ 8 ].…”
Section: Introductionmentioning
confidence: 99%
“…Karmin, inaczej koszenila, jest intensywnym, czerwonym barwnikiem o wysokiej termostabilności i odporności na działanie światła, wykorzystywanym od czasów starożytnych do barwienia tkanin i żywności [10,11]. Otrzymuje się go z Dactylopius coccus (syn.…”
Section: Charakterystyka Karminuunclassified
“…In order to preserve the natural color of food, application of artificial dyes has long been common practice. In recent years, the use of these dyes has faced growing concerns due to several adverse effects on human health [ 1 , 2 , 3 , 4 ]. Therefore, application of natural food colorants like anthocyanins or carotenoids has been favored.…”
Section: Introductionmentioning
confidence: 99%
“…Therefore, application of natural food colorants like anthocyanins or carotenoids has been favored. These natural food dyes are obtained from sources like fruits and vegetables by physical processing, generally including separation, pasteurization, and concentration [ 2 , 4 , 5 , 6 ]. The intention of adding colorants to food is either to enhance and/or restore natural color, standardize differing batches, or color originally non-colored food [ 7 ].…”
Section: Introductionmentioning
confidence: 99%