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.
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.
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