Monascus Red
Analytical Control
- Product Code: 209950
CAS:
874807-57-5
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| Density: | Storage Condition: | Room temperature |
Product Description:
Monascus Red is widely used as a natural colorant in the food industry, especially in Asian countries. It imparts a vibrant red or reddish-purple hue to various traditional foods such as fermented tofu, red rice wine, char siu (barbecued pork), and certain types of sausages. Due to its stability under a range of processing conditions, it serves as an alternative to synthetic dyes.
In addition to coloring, Monascus Red is valued in functional foods and dietary supplements because it is produced by fermentation using Monascus purpureus, a yeast that also generates compounds with potential health benefits. However, its use is regulated in some regions due to concerns about the presence of citrinin, a possible byproduct with toxic effects.
It is also explored in pharmaceutical and nutraceutical applications for its bioactive properties, though its primary role remains in food coloring where natural pigments are preferred.
Product Specification:
| Test | Specification |
|---|---|
| Appearance | red to dark purple powder |
| Purity (%) | 98-100% |
| Infrared Spectrum | Conforms to Structure |
| NMR | Conforms to Structure |
Sizes / Availability / Pricing:
| Size | Availability | Price | Quantity |
|---|---|---|---|
| 0.1g | 10-20 days | ฿19,350.00 |
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Monascus Red
Monascus Red is widely used as a natural colorant in the food industry, especially in Asian countries. It imparts a vibrant red or reddish-purple hue to various traditional foods such as fermented tofu, red rice wine, char siu (barbecued pork), and certain types of sausages. Due to its stability under a range of processing conditions, it serves as an alternative to synthetic dyes.
In addition to coloring, Monascus Red is valued in functional foods and dietary supplements because it is produced by fermentation using Monascus purpureus, a yeast that also generates compounds with potential health benefits. However, its use is regulated in some regions due to concerns about the presence of citrinin, a possible byproduct with toxic effects.
It is also explored in pharmaceutical and nutraceutical applications for its bioactive properties, though its primary role remains in food coloring where natural pigments are preferred.
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