Monascus food color is produced by microorganisms of the genus Monascus. It is a water soluble red food color consisting mainly of monascorubrins extracted from Monascusl. For long time, Monascus has been utilized for food manufacture in places with relatively high temperatures such as Fukien, China and Taiwan.
Red kojic red is the world's only natural functional food pigment produced by microbial fermentation. It is one of the secondary metabolites of aspergillus monascus.Red yeast red is a pure natural, non-toxic, safe and reliable natural food pigment obtained through deep fermentation of red aspergillus and advanced modern biological separation technology.Monascus red pigment is widely used in wine, fermented bean curd, fish, soy sauce, cakes, candy, cold drinks, such as food coloring, and also can be used in medicine and cosmetics industries coloring, monascus red pigment in food colorants "nutrition, natural, multi-function" and direction of development, thus worthy of application and popularization.Compared with other natural pigments, red kojic pigment has the advantages of high purity, low price, strong coloring power, good stability and anti-corrosion function, so it has great market competitiveness and very important practical significance.