Beetroot Extract (E-162) vs. Cochineal Carmine (E-120): Technical Comparison for Dairy and Meat Applications with Real Data on Cost and Performance

Technical comparison between beetroot extract (E-162) and cochineal carmine (E-120) for dairy and meat products. Real-world data on cost, stability, and sensory acceptance.

Why Colorant Selection is Strategic in the Food Industry

In the food industry, choosing the right colorant for dairy and meat products is not merely an aesthetic decision. Color stability, sensory acceptance, cost, and compatibility with dietary requirements (vegan, halal, and kosher) directly influence market positioning and profitability.

Two natural colorants lead the market: Beetroot Extract (E-162) and Cochineal Carmine (E-120).In this article, we present technical data from scientific studies and industrial trials conducted in Brazil, especially in the states of Paraná and Santa Catarina, to support R&D, procurement, and marketing teams in making informed decisions.

What are E-162 and E-120?

E-162 – Beetroot ExtractOrigin: Red beet (Beta vulgaris)Pigments: Betalains (water-soluble, with antioxidant properties)

Advantages:

• Vegan, halal, and kosher

• Good sensory acceptance (natural ruby tone)

• Antioxidant activity — reduces lipid oxidation

  
  

Challenges:

• Sensitive to pH < 4 and high temperatures (can be encapsulated to enhance stability)

E-120 – Cochineal CarmineOrigin: Extracted from the insect Dactylopius coccusPigments: Carminic acid

Advantages:

• Intense color with excellent thermal and pH stability

  
  

Challenges:

• Animal origin — rejected by vegan, halal, and kosher markets

• High cost and negative perception in clean-label applications

  
  

Technical Comparison: Cost and Performance

Criterion	Beetroot (E-162)	Carmine (E-120)
Color intensity (a* value)	Moderate – natural ruby tone	High – bright red
pH stability (4–7)	60–75% color retained after 14 days (encapsulated)	>90% color retained
Thermal stability (70–80°C / 30min)	20–35% intensity loss	<10% loss
Antioxidant activity (TBARS)	Reduces oxidation by up to 25%	None
Sensory acceptance	High (highest approval in blind tests)	Moderate
Estimated cost	US$ 20–35/kg	>US$ 40/kg
Regulatory limitations	None	Religious and cultural restrictions

Source: Technical study by Total Ingredientes and literature review.

Performance in Processed Meats (Sausages and Cured Products)

Industrial test results:

• TBARS: Beetroot reduced rancidity by up to 25% compared to carmine

• Sensory acceptance: Neither ingredient compromised sensory stability

• Stability: Carmine is more stable overall; beetroot performs better in encapsulated form

• Color intensity: Carmine offers higher initial color intensity

  
  

Performance in Dairy Products (Yogurts and Ice Creams)

Yogurts:

• Encapsulated beetroot extract retained up to 85% of color intensity after 14 days at 4°C

• Beetroot is more affected by natural pH variations in dairy

• Carmine remains stable regardless of pH fluctuations

• Neither ingredient impacts flavor or probiotic growth

  
  

Ice Creams:

• Beetroot remains stable when frozen, with good acceptance in fruit-based formulations

• Carmine is still widely used for its intensity and stability, though its animal origin and lack of clean-label appeal are drawbacks

  
  

Sustainability and Brand Image

• Beetroot Extract: Plant-based (from peels and stems), strong clean-label appeal

• Carmine: Depends on manual insect farming and extraction of carminic acid; more potent and stable

  
  

Recommended Applications

Segment	Beetroot (E-162)	Carmine (E-120)
Sausages / Cured Meats	Natural ruby tone, light-sensitive	Vibrant color, highly stable
Yogurts / Petit Suisse	Stable when encapsulated, pH-sensitive color	Intense color, pH-stable
Ice Creams	Stable in freezing, good for fruit-based mixes	Highly stable

Colorant Selection Checklist

• Need a clean-label product? Opt for beetroot.

• Product exposed to high temperatures and low pH? Carmine may offer better stability.

• Is cost predictability crucial per batch? Beetroot tends to be more cost-effective.

• Targeting vegan/halal/kosher markets? Avoid carmine.

• Aiming for sustainable brand positioning? Beetroot aligns better.

  
  

Conclusion: Which One to Choose?

Beetroot Extract (E-162):Best suited for brands seeking clean-label positioning, natural antioxidant potential, and high consumer acceptance. Less stable under heat, light, and low pH.

Cochineal Carmine (E-120):Ideal when high color intensity and broad stability are the top priorities, though it comes with higher cost and clean-label limitations.

Total Ingredientes supports the food industry in choosing and applying the ideal colorant, balancing stability, cost, and market acceptance.Get in touch with our technical team and request our full comparative study.

References:

• Aykın-Dinçer et al. The use of beetroot extract and extract powder in sausages. Accessed on 05/08/2025.

• MDPI Foods (2022). Application of beetroot pigments in dairy products.

• ScienceDirect – Cochineal: Use and regulation in food applications.

• ResearchGate – Comparative performance of betalains and carminic acid.

• Nature – Fermentation-based production of betanin for industrial scale.