Monascus color is derived from a species of mold that has a purple red color called Monascus pupureus is a species of mold that is purplish-red in color. Monascus color also known as Monascus red is being produced by using microbes of genus Monasucs. It is found in red color and water soluble and it mostly is made up of a chemical structure called monascorubrins which is being taken out of Monascus1.
Monascus has been used for the manufacturing of food in different places that usually have higher temperature than other countries like Asian countries such as China, Taiwan and Fukien.
Characteristics
- Red colored Monascus and water solution, they are being mixed up with acetic acid and water and collecting exhibiting a realistic red color.
- Properties are the coloring is of excellent quality specially protein’s affinity is outstanding. These natural colored pigments are being used in fruits and vegetables
- It is steady in high temperature but for the exposed sunlight, it is not quite suitable and become unstable.
- Metal ions such as CA++, MG++,Fe++ etc, this food color is very stable for these metallic ions.
- It provides with big range of products and provides a variety of color shades from slightly dark red color to a yellow light. 65
- It provides products which can easily be utilized in liquid, powder, for the manufacture of various food products.
- The acid-resistant, resistant for salts RPH series is also present. This series can be used in edible products with an acidity of pH4 or below and salty food.
It is practically developed by the process of liquid deep fermentation in handled temperature. As it has a strong and natural ability of coloring, it is being used a lot lately in the different edible products such as meat, baking products, and drinks. It has 100% safe, bright and natural color and no alcohol-soluble are added and completely water-soluble.
Physical Information
Monascus red is one of a kind of mould having different names like rice kernel discoloration, red kojic rice, red yeast pigment and monascorubrin. Pigments develops during the break down of starch substrate done by monascus spp. which secondary metabolite develops.
The kind of substrate and different other elements combined can produce different structure of the pigment.
Uses
- It is a natural food color which is used as medicines in traditional treatments as natural coloring agent as well as in different food recipes.
- Monascus spp. along with the yeast is used in the production of red fermented rice as monascus do the breaking down of starch and convert it into simpler form of sugar meanwhile yeast convert it into alchohol.
- The powder form of Monascus red is also used as coloring agent.
- Monascus color has many different uses in meat, ice-cream, bean curd, puffed food, jelly, biscuits and many others.
How to Use
Add the amount of monascus color according to your product need however usually 0.2% to 2% is used in different products.
Majority of the products are less light resistance however some products that need good resistance should be used carefully.
