Monascus color (fermented red rice color) is obtained after the fermentation of rice from the mold strain Monascus purpureus. This mold strain can ferment rice so that it can give fermentable rice flours such as red, yellow, orange; In which, red and yellow fermented rice flour color has been used for a long time in Asian countries in food products thanks to its many beneficial effects on the health of users.
Characteristics and properties of the Monascus Red color
- The red yeast rice color is stable to heat treatment, but less stable to light.
- Stable at pH 4.5-9.0.
- Color will last longer when combined with food grade preservatives.
Application
Monacus Red color is popularly used to create natural red color for products:
- Sausage, hams,…
- Surimi, Sashimi,…
- Beverage, milk,…
- Confectionery, jelly, jam,…
Beside Monascus Red, Ingreda also provide many NATURAL FOOD COLORING.
