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Monascus Red| Natural Red Pigment & Cholesterol Regulation
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Certificates
+ISO9001; HACCP -
Product Specification
+Red Color Powder -
Factory Environment
+CGMP Factory
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Product Advantages
+Batch Ready Stock; Raw material guarantee -
Product Evaluation
+Testing Report; Meet EU Grade -
Product Deliveries
+DHL, Fedex, UPS, EMS, as request
What is Monascus Red?
Monascus red, derived from red yeast rice, is a kind of purple-red rice koji made by fermentation of Monascus mold parasitic on japonica rice. According to historical records, the production and use of red yeast rice can be traced back to the Han Dynasty, when people had discovered that red yeast rice had the dual effects of curing diseases and dyeing. In the years that followed, red yeast rice gradually became an important ingredient in China's traditional brewing and food processing industries, and its unique color and flavor were deeply loved by people. The production process of monascus is relatively complex, mainly including rice selection, soaking, steaming, inoculation, fermentation, drying and other steps.
Product sources and process advantages
Microbial source and production
Core raw materials: Use high-quality indica rice from Fujian, Zhejiang and other places in China as the matrix, inoculated with Monascus purpureus, produced through solid-state fermentation process, no chemical synthetic additives throughout the process, and in line with non-GMO certification.
Production process:
Fermentation technology: Three-stage gradient fermentation (temperature 28-32℃, humidity 70%-80%), precise control of metabolites, target pigment Monascorubramine content ≥90%.
Purification process: Membrane separation technology combined with macroporous resin adsorption to remove citrinin (Citrinin residue <0.1ppm), color value ≥2000 (E¹% 500nm).
Stability optimization: Nano-encapsulation technology improves heat resistance (100℃/2 hours retention rate>95%), suitable for pH 3-10 environment.
Quality certification
International certification: ISO 9001, HACCP
National standards: GB 2760-2014 "Standards for the Use of Food Additives", GB 1886.181-2016 "Food Additives Monascus Red";
Safety test: Citrinin <0.1ppm, aflatoxin not detected, lead <0.05ppm, COA and HPLC spectrum are provided for each batch.
Scientific definition and core characteristics
Chemical definition: Monascus red (CAS number: 874807-57-5) is a water-soluble polyketide pigment, the main active ingredients are Monascorubramine and Rubropunctatin, molecular formula C₂₃H₂₆O₅.
Physical and chemical properties:
Appearance: Dark red powder (80-300 mesh), easily soluble in water and ethanol, the solution is transparent red to purple red
Stability: Strong acid resistance (stable at pH 3-6), orange in alkaline environment (pH＞8), needs to be kept away from light and stored at low temperature
Safety: LD₅₀＞20g/kg (actual non-toxic level), no genetic toxicity and teratogenicity.
Functional characteristics:
Efficient coloring: Color value ≥ 2000 (E¹% 500nm), adjustable color from pink to dark purple
Health benefits: Contains natural monacolin K, which assists in lowering cholesterol (clinically proven to reduce LDL by 15%-25%)
Verified efficacies and application scenarios
Coloring and functional enhancement in the food industry
Broad spectrum applications:
Meat products: Ham, sausage (addition amount 0.1-0.3g/kg, resistant to high processing temperature)
Fermented foods: Fermented bean curd, soy sauce (best color development at pH 4-6)
Health foods: Cholesterol-lowering functional beverages and capsules (addition amount 0.5%-2%)
Compound Formulation : Compound with gardenia yellow to produce orange tone, or with cochineal red to produce wine red, suitable for health food and high-end catering
Pharmaceutical and health product development
Lipid-lowering preparations: Monacolin K is purified for cholesterol-lowering tablets (in compliance with the standards of the Chinese Pharmacopoeia)
Antioxidant Support: Free radical scavenging activity (ORAC value 8,000 μmol TE/g) for anti-aging oral solution.
Cosmetics and daily chemicals
Natural colorant: Red base material for lipstick and blush, mild and non-irritating
Fermented active ingredients:: Added to facial masks and essences to promote skin microcirculation.
Technical parameters
|
Item |
Specification |
|
Appearance |
Dark red powder (80-300 mesh) |
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Color value (E¹% 500nm) |
≥2000 |
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Solubility |
Cold water instant dissolution (solubility>98%) |
|
Recommended dosage |
Food：0.05%-0.3% |
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Shelf life |
24 months (avoid light, store in a dry place below 25℃) |
Usage specifications and contraindications
Recommended solutions
Meat processing: 0.2-0.3g/kg (compounded with vitamin C for antioxidant)
Functional beverages: 0.1-0.2g/kg (best stability at pH 4-6)
Cosmetics: 0.5%-1.5% (compatibility and light stability tests are required)
⛔ Contraindications
Avoid direct mixing with strong oxidants (such as ammonium persulfate)
In alkaline environments (pH>8), the dosage must be controlled or an acidity regulator must be added.
Quality assurance and customized services
Testing support: Provide citrinin, aflatoxin, heavy metal test reports and HPLC purity spectra for each batch
Customized solutions:
High heat resistance: Microcapsule embedding process (resistant to 120℃ baking)
Water-oil dual-soluble type: Suitable for dairy products and oily foods
Packing specifications: 1kg/bag, 10kg/barrel, supports sample trials and OEM customization
Specification Of Analysis
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Item |
Specification |
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Organoleptic |
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Appearance |
FinePowder |
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Color |
Red |
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Odor |
Characteristic |
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Taste |
Characteristic |
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Heavy metals |
|
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Total Heavy Metals |
<10ppm |
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As |
<2.0ppm |
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Pb |
<2.0ppm |
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Cd |
<0.5ppm |
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Hg |
<0.5ppm |
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Microbiological Tests |
|
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Total Plate Count |
<1,000cfu/g |
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Total Yeast & Mold |
<100cfu/g |
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E. Coli |
Negative |
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Salmonella |
Negative |
Delivery & Shipping
We accept International Express--Fedex/DHL/UPS, air shipping and sea shipping, We can ship to all over the world, even to some remote areas, such as remote areas of Russia, countries near the north and south poles.
