COCHINEAL

red dyestuff consisting of the dried, pulverized bodies of certain female scale insects, Dactylopius coccus, of the Coccidae family, cactus-eating insects native to tropical and subtropical America. Cochineal is used to produce scarlet, crimson, orange, and other tints and to prepare pigments such as lake and carmine (qq.v.). The dye was introduced into Europe from Mexico, where it had been used long before the coming of the Spaniards. Cochineal has been replaced almost entirely by synthetic dyes, but it continues to be used principally as a colouring agent in cosmetics and beverages. Its dyeing power is attributed to cochinealin, or carminic acid, obtained by boiling cochineal in water. Cochineal also contains glyceryl myristate (a fat) and coccerin (cochineal wax). The insects are carefully brushed from the cacti into bags and are then killed by immersion in hot water or by exposure to sunlight, steam, or the heat of an oven; much of the variety in the appearance of commercial cochineal is caused by the differing modes of treatment. It takes 70,000 insects to make one pound of cochineal. See also kermes.