Red Yeast Red Natural Colouring

Monascus red is a natural red pigment produced by liquid culture, extraction, concentration, and refinement of Monascus and Monascus purpureus on liquid culture medium with rice and soybean as the main raw materials. Monascus has strong heat resistance and acid resistance, and its alcohol solution is quite stable to ultraviolet rays.

Slightly smelly, easily soluble in neutral and alkaline aqueous solutions. In the medium below pH 4.0, the solubility is reduced, and it is easily soluble in ethanol, propylene glycol, glycerol and their aqueous solutions. It is stable to environmental pH and is almost not affected by metal ions (Ca 2+, Mg 2+, Fe 2+, Cu 2+) and 0.1% hydrogen peroxide, vitamin C, sodium sulfite and other oxidizing agents and reducing agents.

Red yeast red has excellent coloring properties for protein, once it is dyed, it will not fade.

Red yeast red pigment application:

Modified milk, flavored fermented milk, modified condensed milk (including sweetened condensed milk, flavored sweetened condensed milk and other condensed condensed milk using non-dairy ingredients), frozen drinks (except edible ice), jam, pickled vegetables, vegetable puree (sauce) (tomato) (Except for sauces), fermented bean curd, cooked nuts and seeds (only fried nuts and seeds), candies, decorative candies (such as craftsmanship, or for cake decoration), toppings (non-fruit materials) and sweets Juice, instant rice and noodle products, grain product fillings, pastries, biscuits, baked food fillings and surface paste, cured meat products (such as bacon, bacon, duck, Chinese ham, sausage, etc.), cooked meat products, condiments ( Except for salt and salt substitute products), fruit and vegetable juice (meat) beverages (including fermented products, etc.), protein beverages, carbonated beverages, flavored beverages (including fruity beverages, milk flavored, tea-flavored coffee flavored and other flavored beverages) (only Only fruit-flavored beverages), mixed wine, jelly, puffed food, etc.