Colorant based on carminic acid, method of preparation, and method of coloring a foodstuff

摘要

A red colorant based on carminic acid which is substantially stable against color changes when exposed to acidic media and a method for preparing the same is disclosed wherein carminic acid is reacted with effective amounts of a nitrogenous base and an organic acid. In preferred embodiments, the colorant composition is edible and may be used in conjunction with pharmaceuticals, foods, and cosmetics.