Monascorubrin
98%
- Product Code: 211712
CAS:
13283-90-4
| Molecular Weight: | 382.45 g./mol | Molecular Formula: | C₂₃H₂₆O₅ |
|---|---|---|---|
| EC Number: | MDL Number: | MFCD02752486 | |
| Melting Point: | 134-136 °C | Boiling Point: | 648.4±55.0 °C(Predicted) |
| Density: | 1.19±0.1 g/cm3(Predicted) | Storage Condition: | Room temperature |
Product Description:
Monascorubrin is primarily used as a natural red pigment in the food industry, especially in traditional Asian fermented products like red yeast rice. It contributes to the characteristic red color in foods such as tofu, fish, and rice-based products. Due to its natural origin, it is favored as an alternative to synthetic dyes in organic and clean-label products.
In addition to coloring, Monascorubrin exhibits antimicrobial properties, which can help extend the shelf life of certain foods by inhibiting the growth of spoilage-causing microorganisms. It has also been studied for potential health benefits, including antioxidant and anti-inflammatory effects, though these applications remain under research and are not yet widely commercialized.
Its use is limited by sensitivity to light, heat, and pH changes, so it is typically used in products where processing conditions are mild. Regulatory approval varies by region, and its application is often tied to traditional food practices rather than broad industrial use.
Sizes / Availability / Pricing:
| Size | Availability | Price | Quantity |
|---|---|---|---|
| 5mg | 10-20 days | ฿45,730.00 |
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Monascorubrin
Monascorubrin is primarily used as a natural red pigment in the food industry, especially in traditional Asian fermented products like red yeast rice. It contributes to the characteristic red color in foods such as tofu, fish, and rice-based products. Due to its natural origin, it is favored as an alternative to synthetic dyes in organic and clean-label products.
In addition to coloring, Monascorubrin exhibits antimicrobial properties, which can help extend the shelf life of certain foods by inhibiting the growth of spoilage-causing microorganisms. It has also been studied for potential health benefits, including antioxidant and anti-inflammatory effects, though these applications remain under research and are not yet widely commercialized.
Its use is limited by sensitivity to light, heat, and pH changes, so it is typically used in products where processing conditions are mild. Regulatory approval varies by region, and its application is often tied to traditional food practices rather than broad industrial use.
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