Monascus Red Food Additives Monascus Red powder

CAS:874807-57-5

MF:/

MW:/

EINECS:200-001-8

Specification​: 99% min Monascus Red Powder

Sample:Monascus Red Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:Dark Red

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Monascus Red Powder Usage and Synthesis.

The red currant red (TR type) pigment is a powdered natural food colouring produced by the deep fermentation process of Aspergillus oryzae liquid and the unique extraction technology with rice and soybean as the main raw materials.

The product has been sampled and tested by authoritative departments for many batches of products, and the content of oryzanamycin of Tianyi brand red pigment is in line with the standard requirements of the Food Additives Public Definition issued by the Ministry of Health and Welfare of Japan in 1999, and it has the features of high colour value, pure hue, good light and heat stability, wide range of pH adaptability, soluble in both water and fermentation, safe and nontoxic, and easy to use, etc. It can be widely used in meat products, seasonings, foodstuffs and other foodstuffs.

It can be widely used in the colouring of meat products, condiments, beverages, wines, jellies, pastries, candies and other foodstuffs, and it is an ideal substitute for chemical synthetic colours.

Uses of Monascus Red.

As a food colouring agent, it can be used in biscuits, puffed food, prepared wine, confectionery, cooked meat products, curd, jelly, sauce, popsicle, ice-cream, according to the production needs of the appropriate amount of use.

Firstly, it is a natural colouring agent that provides a vibrant red colour to many food products, such as sausages, ham, barbecued pork and other products [3.

Secondly, red currant pigment has many medicinal values, for example, it can significantly inhibit cholesterol synthesis, reduce the lipid content in human blood and lower blood pressure.

In addition, redcurrant has bactericidal properties that can delay food spoilage. The characteristics of red currant pigments, such as stability to acid and alkali, heat resistance, good staining of proteins, and virtually unaffected by metal ion oxidants and reductants, have also led to their wide application in the fields of food and medicine.

Chemical Properties of Monascus Red.

Dark red powder, greasy, tasteless and odourless. Soluble in ethanol and propylene glycol, insoluble in water. Strong colouring ability, the hue is less affected by pH value, good heat resistance and metal ion resistance, but the light resistance is a little poor, and the colour will fade in sunshine.

Stability in ethanol solution is good. Mice, almost non-toxic. Mouse oral LD50 is greater than 10g/kg (powder products), mouse intraperitoneal injection LD50 is 7g/kg.

Product method of Monascus Red.

Produced by fermentation. Commonly used strains are Purple Red Treponema (Monascuspurpureus), Anka Red Treponema (M. anka) Barker's Red Treponema (M. barkera) and so on.

The strains will be dispersed in the medium, at 30 ℃ static culture for about 3 weeks (liquid culture needs to be oscillated), the strains of bacteria in the culture of the full reproduction, mycelium was dark red, after drying, crushing with aqueous ethanol or propylene glycol extraction, filtration, concentration, centrifugation to get the alcohol-soluble paste precipitate (product) and water-soluble supernatant liquid products, add the help of the drying agent (β-cyclodextrin) and then spray-drying to get the powdered products.

Or the rice (indica, rice or glutinous rice) will be wet with water, steamed, and then made into red currant rice by culturing after following with red currant enzyme (seed currant), and then extracted with ethanol and obtained.