MONASCUS RED #CAS874807-57-5
Red yeast rice pigment is unstable to light and gradually decomposes under light, sunlight, ultraviolet light, and visible light. In aqueous solutions of red yeast rice pigment (pH 5.7–6.7, absorbance A at 510 nm before irradiation: 0.6), the pigment retention rate drops to below 50% in less than 14 hours under natural light irradiation. Under direct sunlight (31–38℃), half of the pigment is lost in 2 hours. The absorbance of the ethanol-soluble Chemicalbook solution of the pigment remains unchanged after 5 hours of irradiation under a 15W ultraviolet lamp (20cm distance). Studies on the photostability of water or alcohol solutions show that under sunlight irradiation for 1 hour, the absorbance of all red yeast rice pigment solutions drops to below 50%, with alcohol-soluble pigments showing a greater decrease than water-soluble pigments. After 12 hours of irradiation under natural indoor light, the pigment retention rate of the red yeast rice pigment fermentation broth is only 80.1%.
Red yeast rice (TR type) pigment is a powdered natural food coloring produced from rice and soybeans as the main raw materials, using a deep liquid fermentation process with Monascus purpureus and a unique extraction technology. This product has undergone sampling and testing by authoritative departments on multiple batches of products. The citrinin content of Tianyi brand red yeast rice pigment meets the standards of the Chemical Book of Food Additives promulgated by the Japanese Ministry of Health, Labour and Welfare in 1999. It features high color value, pure color, good light and heat stability, wide pH adaptability, water and yeast solubility, safety and non-toxicity, and ease of use. It can be widely used for coloring meat products, condiments, beverages, wines, jellies, pastries, candies, and other foods, and is an ideal substitute for chemically synthesized pigments.
Application of MONASCUS RED
MONASCUS RED is extracted from red Aspergillus is a natural pigment species with good development prospects, and is also one of the main physiologically active substances produced by Aspergillus oryzae, which can be used as a natural preservative colorant with a wide range of applications, and has good prospects for application as an additive in the food field, especially in meat products.
| MONASCUS RED Basic information |
| Product Name: | MONASCUS RED |
| Synonyms: | honquhuang;MONASCUS RED;Monascus colo (u) rs;red kojic red;MONASCUS RED USP/EP/BP;RED DYES;Monascus Red Powder;TIANFU-CHEM CAS NO.874807-57-5 MONASCUS RED |
| CAS: | 874807-57-5 |
| MF: | |
| MW: | 0 |
| EINECS: | 200-001-8 |
| Product Categories: | pigment;Colorants |
| Mol File: | Mol File |
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