| Customization: | Available |
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| CAS No.: | 9000-59-3 |
| Formula: | N/a |
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Lac Dyer Red (Laccaic Acid) is a natural red dye derived from the resinous secretions of the lac insect (Laccifer lacca), which primarily infests host plants such as those from the Fabaceae and Malvaceae families. It is widely used as a food coloring agent due to its vibrant hues and pH-dependent color changes.
Chemical Composition: A mixture of five components, primarily laccaic acid A (85%), along with laccaic acids B, C, D, and E
Solubility: Slightly soluble in water (0.0335% at 20°C), more soluble in ethanol (0.916%) and propylene glycol. Higher purity decreases water solubility
Color Variation:
pH < 4.0: Orange-yellow
pH 4.0-5.0: Bright red
pH > 6.0: Purple-red
pH > 12.0: Color fades
Stability: Heat- and light-stable in acidic conditions but sensitive to metal ions (especially iron, which causes blackening)
Used in beverages (juices, carbonated drinks, alcohol), candies, jams, sauces, and processed meats (e.g., sausages, ham) at a maximum permitted level of 0.5 g/kg in many countries
Ideal for protein-free and starch-free products (e.g., jelly, candy) but requires stabilizers (e.g., alum, phosphates) when used in protein-rich foods to prevent discoloration
Low toxicity:
Approved as a food additive in many regions, including China (GB2760) and international standards (FAO/WHO)
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