Monascus red — the classic pinkish-red for cured meats with good light stability.
- Powder
- Liquid
Overview
Fermented from red yeast rice, monascus pigments deliver vivid pinkish-red to brick shades with good heat and light stability — the traditional colorant for cooked meats, bakery and confectionery.
Stability Profile
- pH Stability
- pH3–9
- Heat Resistance
- ≤120°C
- Light Stability
- Good
- Water Solubility
- Good
Technical Specifications
- Source
- Red yeast rice (Monascus)
- Color Family
- Natural Red
- Available Forms
- Powder / Liquid
- Main Constituents
- Rubropunctatin, monascorubrin & amine derivatives
- Quality Standard
- GB1886.181-2016
- Color Value
- E20–E100
- Shelf Life
- 24 months
- Packaging
- Powder: 1 kg / 5 kg bags; liquid: 5 kg drums
- Storage
- Sealed, cool and dry place, away from light
- Compliance
- GB
Typical Applications
Permitted Applications (GB 2760)
Formulated milk, frozen desserts (except edible ice), jams, confectionery, cakes, biscuits, bakery fillings, cured & cooked meats, carbonated beverages, jellies and more.
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Need a customized shade or dosage advice?
Our application lab can match your target color, run stability trials in your base and recommend the right form and dosage.