Monascus pigment is a high quality natural Food Pigment produced by fermentation of filamentous fungi of monascus genus. It is a secondary metabolite of monascus. Red yeast pigment, the commercial name of red yeast red, is a natural red pigment made from rice and soybean, which are mainly raw materials and are cultured, extracted, concentrated and refined by monascus monascus, and from red yeast rice, which is extracted, concentrated and refined.

Hongqu is a kind of red mold (fungus). Before the special sauce color (caramel) of soy sauce was invented in ancient times, Hongqu was the main food coloring for braised meat and other red foods. Red yeast is also an excellent ingredient in the food industry.

1. Stability to pH

The influence of pH on monascus pigment is complex, and the influence on each component of monascus pigment is not the same. Generally, monasqu pigment is relatively stable in the neutral range, and neutral is preferable even under heating. However, under the two conditions of acid and base, alkaline is better than acidic, and the loss rate is less.

2. Thermal stability

Studies have proved that monascus pigment has better thermal stability than other synthetic pigments, and its thermal resistance is also good among natural pigments.

3. Optical stability

The alcohol solution of monascus pigment is less affected by ultraviolet light, but sunlight can reduce the chroma. The experimental analysis of the light stability of red, orange and yellow pigments in monascus pigments showed that the light stability of red, orange and yellow pigments in monascus pigments was very different. The light stability of yellow pigment was the strongest, followed by red pigment, and orange pigment was the most unstable to light.

4. Stable properties of other substances

It has been proved that monascus pigment is not affected by common metal ions, oxidants and reducing agents.

1. Application in meat products
2. The application in condiments
3. Application in wine
4. Application in pickled vegetables
5. Application in the production of flour products