Choosing the Best Monascus Red Colour for Sauce

Choosing the Best Monascus Red Colour for Sauce

由 | 10 月 19, 2021 | Blog

Introduction

Soy sauce is a dark-brown colour liquid produced by the fermentation of soya beans. It is generally used to add flavour to the food and portrays an appealing look. As soya beans contain a high volume of protein, they help in improving the digestive system.

Monascus is termed as a natural food colour that is dark red in property and developed by the fermentation of red yeast;

fermentation refers to the breaking down of a substance into smaller particles. In this modern world, colour is widely use in different products. But are we aware of the different monascus, each with a distinctive property, are available out there in the market? Let us discuss.

Colour

and to develop batch-to-batch consistency.

Batch-to-batch consistency is define as minimal possible changes from one product to another. As we all know that manufacturers go through a standardization process to bring out high-quality products in the market, this equal standard strategy signals batch-to-batch consistency. Generally, there exist red-brown, yellow-brown, red-orange, orange-brown, and orange-yellow features of the pigment.

If the manufacturer desires to improve the batch-to-batch consistency of the soya sauce, then it would be better to choose orange-brown (the closest one to the original colour), so that you can examine consumption levels of the product in different areas of a region.

On the other hand, if you’re a manufacturer and aim for a delightful look for the soya sauce, you should opt for red-brown colour, as this is the hue incorporate in the product for years, and your sudden colour change might negatively affect your business

Firm attachment

It is an acknowledgeable fact that adding natural colours to a certain edible might eradicate some of the nutrients, which in turn would provide little-to-no health benefits. In the case of soya sauce, there are class 1, 3, and 4 monascus colours used. If aim to provide an alluring look and good taste, it is advisable to use class 3 colours, as it contains red-brown characteristics and acts as a condiment.

On the other hand, if you are more of the health side and want customers to gain nutrients,

then you surely should use class 1 and 4 colours;

failure to do this would remove protein,

a key nutrient in the soya beans, and an individual would consume just to fill his/her stomach.

Steadiness

It is inevitable for the monascus red colour in the soya sauce to be stable in the 20 per cent salt solution.

If the hue does not stand firm against the said solution,

it will eventually form a cloud-like structure in the sauce and spark out.

On the other hand, if the sauce is highly salt-concentrate, it would be better to add the colour after the sauce becomes thinner (watery), so that the colour does not fade away.

Conclusion

The producer needs to consider the above-mentioned points, to gain customer satisfaction and drive market sales

Cost of Natural Colours

Cost of Natural Colours

由 | 10 月 19, 2021 | Blog

A short intro about natural colours is that they are something provided by nature, and used in almost every aspect of our lives, from foods to clothes, cosmetics to furniture, etc. According to science, the three main colours that are widely use are red, green, and blue, and are referr to as “Primary Colours”. But are we familiar with the cost of such natural colours? Let us discuss this.

Cost of Natural Colours

The prices of such colours fluctuate and es. For instance, a huge proportion of a country’s population consumes strawberry ice cream, or maybe uses red-coloured facial creams, then the cost of carmine is likely to be increased because demand outweighs supply.

On the other hand, if the same population consumes fewer olives, then the cost of chlorophyll is said to be reduced because the less demand means manufacturers have more olives and are willing to clear out their stock at low prices.

There are other factors too that influence the worth of natural colours. Climate, disastrous activity, country of manufacture, order size, and last but not the least, negotiation skills are such factors. Let us go through step by step.

Climate

Climate refers to the average temperature of a region. It is a fact that most of the natural colours are derive from natural vegetation, be it leaves, beetroot, cauliflower, spinach, etc.

If the climate required for a specific crop is unfavourable, there would be an existence of exorbitant prices. On the contrary, if the climate is suitable, there will be a yield of ample crops, meaning that a large volume of supply would lower down the prices. Similarly, a considerable amount of rain and sunlight adds to the growth of the crop, but anything in excess always ends up providing loss.

Droughts, on the other hand, tend to negatively affect the plants; drought generally refers to water shortage and a dry situation. Imagine if we human beings are not given water for 2-3 days, how would we feel? The only reliable solution to this is to cut down on water waste and save for our food sources, as well as future generations.

Negotiation skills

Negotiation takes you places in the business world. If you’re a fast-food restaurant owner and want natural food colours at economical rates, keeping in mind that you’re ambitious and making huge profits out of this, then you must speak to your supplier for a long-term deal, that will benefit both, the supplier and the owner. These small acts result in drastic changes in your business profitability.

Order size

If we order a suit for every member of a building, it will cost you less per unit than if you were to order for yourself. This is because the machine is bound to work, be it a suit or 100 suits, and large quantities of articles would save electricity and the maintenance cost.

This saved money would be transfer to you, thus, benefits both parties. This would be applicable if you own a restaurant chain and want to order for every local branch. This is consider a key part of your business profitability margin.

Conclusion

You might now have realized about the different agents that affect the pricing of natural food colours. As colours are used in spices, which are extract from the crops, it is more important than ever to care about the environment and ensure no disturbance in our daily consumption.

Reasons for edible color being used in food

Reasons for edible color being used in food

由 | 10 月 12, 2021 | Blog

Food colours, as we all are familiar with, are widely being used in food products and liquid refreshments, be it natural or artificial. The question is, what are the reasons behind this addition to edibles? Well, we would like to give an insight into this

Represent a flavour

There’s a famous saying, “Unless or until you won’t show it, it won’t sell”. The manufacturer seeks every possible way to make his or her product attractive, and it’s a universal fact that a world without colours is like a fish out of water – no purpose. Thus, the producer uses the pigments to drive sales, increase revenue, and capture the majority of market capitalization.

Talking from a consumer’s side, it’s inevitable that a product without colours would make it impossible to identify which flavour is used; colours portray flavours. A yellow die showcases lemon flavour, red for pomegranate and cherry, and green for pears and avocado. If a consumer dislikes a specific taste, he would not buy the one! Hence, colours assist the locals by making purchasing choices feasible. 

Consistency

A wide number of products contain crops, and they might not show the required colour after harvesting. For example, corn flakes might contain minimal amounts of corn, which is an agriculture-based product; to maintain yellow colour after collecting, the producers add colours, to meet consumer’s demands.

Consequently, there is a bonding of trust created between the producer and the shopper, which benefits both; the shopper gets the required consumption at discounts in the longer run, and the producer might get some new customers through referrals and quality of trust.

Shade lost during purifying

A lot of you might not know the verity that giving heat to a product kills microorganisms, small species that have adverse effects on human health; microorganisms include bacteria, viruses, and fungi. This implementation of heat ensures that a specific product is safe for consumption. In this contemporary world, the user’s health is more important than ever; in respect to this, the manufacturers pasteurize commodities before being available in the market. This signals towards the better quality of the edible, attracting existing consumers and gaining new ones.

But why add pigment? Following the researches carried out by scientists, the colour of the edible is lost quite frequently during the process of giving heat, i.e., pasteurization. As a solution to this, colours are added to beautify the goods and would generally appease us. After all, who would buy a dull article? 

Meanings

Another important reason why colours are used in everyday goods is to express meaning; the red colour symbolizes tasty since the apples and cherries are mouth-watering.

On the other hand, the yellow colour is considered to be the happiest one. Besides, the colour ‘green’ expresses healthy, in the sense that plants are green-coloured, and they are vital for the atmosphere to remain healthy, as well as our structure being healthy through a plant-based diet.

Last but not the least, the orange colour showcases energizing, since carrot juices and orange juices drank in the scorching heat makes an individual feel energized.