Monascus red pigment
Monascus red pigment

Monascus red pigment is a natural red rice as raw materials by processing. Meat products can suppress the seizure of the botulinum bacteria and food in Gram-positive bacteria (Escherichia coli, Staphylococcus aureus, Streptococcus faecalis, Bacillus cereus bud phase, etc.), but also has Monascus red pigment coloring agent function. It is widely used in meat products, canned food preservative preservation, reducing the amount of NaNO2, and the same color with the original. It also applies to the application of Monascus red pigment in food processing, but also has inhibitory function at this time.
Characters
This product is dark red water-soluble liquid or powder. With the highest color, pure color, light and heat stability, PH adapt to a wide range of both water-soluble prolamin can, safe non-toxic, easy to use and so on, and a certain degree of corrosion and physiological functions.
Use
Widely used in food (meat, soy products and color of wine, fruit juices, soft drinks, candy, cakes), medicine, cosmetics and other industries.
Features
Good heat resistance, strength rendering a good, free from the impact of metal ions from the impact of changes in PH value of the dyed protein of very good, once dyed not fade after washing;
Applications
Food (cooked meat, seafood, sauce, soy sauce, fermented bean curd, the preparation of wine, candy, ice cream, popsicles, cookies, jellies and Expanded
Food, yogurt, condensed milk, fruit juices, beverages, etc.) and pharmaceutical and cosmetics industries.
Reference amount
Generally 0.2 ‰ ~ 2 ‰, in the meat of the proposal for the use of 0.3-3g/kg (color value to 1000 u / g of the product)
Use
Water dispersion of starch or by adding pre-mixed.