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Food online >  Products >  Food Additives >  Colorant >  Monascus red colorant

Monascus red colorant

FOB Price:Price can be negotiated
Production Capacity:50MT/month
Payment Terms: FOB CIF CFR
Update Time:2016-02-02
Product Description

  Application of Red fermented rice colorant (monascus red, red yeast rice extract)  

I. Characteristics of Red fermented rice

 

1. Steady with pH value

The alcohol solution of Red fermented rice is still red when the pH value is 11. The color of its aqueous solution turns only under the environment of strong acid or strong alkali.

 

2. Sound heat resistance

Processed under 120 for sixty minutes, the color of aqueous solution doesn’t turn obviously. It can be seen that aqueous solution is very steady under the processing temperature of meat product.

 

3. Sound photostability

Red fermented rice is steady with light; and its alcohol solution is quite stable in ultraviolet radiation but its tint will be weakened in the strong sunlight.

 

4. Not affected by any metal ion 

Red fermented rice is quite stable to Ca 2+ , Mg 2+ and Cu + .

 

5. Not affected by any oxidizer and reducer

When ascorbic acid, sodium sulfite or hydrogen peroxide are added in the Red fermented rice solution, its color isn’t be changed.

 

6. Good coloring performance

Red fermented rice is easy to color protein or raw materials with more protein, color on which is difficult to remove after coloring.

 

7. Good safety

Red fermented rice has very good safety. Animal experiment indicates that any food made of edible Red fermented rice does not cause any acute chronic poisoning.

 

II. Function of Red fermented rice

 

1. Inhibition of bacteria and antisepsis

The simulating research and practical production indicate that Red fermented rice has a certain effect of inhibiting harmful microbes. Monascus is used as food preservative from ancient time in China .

 

Red fermented rice has very strong effect of inhibiting clostridiumbotulinum, bacilussubtitis and

staphylococcusaureus, its main inhibiting ingredient is monascidin A produced by monascus. Its

inhibition possibility to Gram-positive bacterium is stronger than that of Gram-negative

bacterium.

 

Adding Red fermented rice into fermented sausage can not inhibit fermented lactic bacterium.

 

2. Health protection of red fermented rice

At the same time when the monascus produces red fermented rice through fermentation, it also produces many antibacterial active substances such as monacolin K,L,J, r-tyrosine, ergosterol, long-chain fatty acid and so on. These valuable substances have relatively great effect to inhibit the synthesis of cholesterol, to lower blood fat and blood pressure, to resist osteoporosis and to improve immunity of human being.

 

III. Characteristics comparison of several natural coloring agents applicable for meat products

 

According to the Health Standard for Application of Food Additives (GB 2760-1996), the natural coloring agents applicable for cooked meat products are Capsanthin, Kafiroic Kermesinus, Red fermented rice, Cochineal Insect Kermesinus and so on..

 

The characteristics comparison of several natural coloring agents is as follows:

 

Name

Main

Ingredients

Stability

 

Others

light

heat

oxy gen

microbe

acid

alkali

Amaranth kermesinus

Synthetic

pigment

good

very

good

/

/

good

middle

Kafiroic kermesinus becomes black if it meets lead and

ferricions.

Capsanthin

Capsanthin pigment

bad

(powder)

good

bad

middle

good

good

Kafiroic kermesinus

Apiin

good

good

good

good

good

good

Cochineal insect kermesinus

Cochineal insect carminic acid

good

good

good

good

good (orange )

settling

(violet)

Red fermented rice

 

passable

excellent

good

excellent

good

good

 

From analysis of economic benefit, when the requirement of meat product color is fulfilled, the cost of different pigments to be added per ton meat product is approximately: 25RMB for Monascus Kermesinus, 20RMB for Red fermented rice powder, 80RMB for Capsanthin,107 RMB for Kafiroic Kermesinus and 200 RMB for Cochineal Insect Kermesinus. It is the most economic and most suitable to add Red fermented rice into meat products.

 

IV. Application comparison of red fermented rice powder with sulfite

 

Red fermented rice added into meat products can partially substitute for chromophoric agent sulfite.

 

Red fermented rice has the similar functions like nitrate or sulfite to give meat products good appearance color and flavor, to inhibit growth of harmful microbes so as to prolong the conservation period, so that the meat products obtain a special “meat-red color ” which is more natural.

 

After adding Red fermented rice into ham sausage and salted meat products, the amount of sulfite can be decreased by a factor of 60%. A great number of decreasing sulfite can greatly lower carcinogens like nitrosamine caused by sulfite residues and more favorable to consumer’s health.  

 

V.  Usage of Red fermented rice

 

The Red fermented rice can be flexibly used by application manufactory according to his technological characteristics and also according to the following reference methods. The adding amount of it is 0.1 0.3%.

 

1. High-temperature resistant ham sausage products

Simultaneous addition of sulfite (nitrate) during salting process, or simultaneous addition of other supplementary materials and mixing uniformly during stirring process. The other technology is not changed.

 

2. Sausage products

Simultaneous and proportional addition of sulfite (nitrate) and other supplementary materials and mixing uniformly during stirring process. The other technology is not changed.

 

3. Guangdong sausage

Simultaneous and proportional addition of sulfite (nitrate) and other supplementary materials as well as a suitable amount of clean water during stuffing preparation process, so as to dissolve and disperse them, then adding prepared meat granules, mixing uniformly and salting. The other technology is not changed.

4 Proposal operation method and dose in all kinds of food

 

Products kind

Proposal use dose

Proposal operation method

Bread Noodle

Meat foods(sausage)

0.3-3.0 %

Mixing after being dissolved with the warm water or the edible alcohol or premixing with the starch

Ice cream Drink

0.01-0.1 %

Mixing after being dissolved with water or the edible alcohol

Fish products

0.1-0.5 %

add directly or after being dissolved with water

Chilli sauce

0.3-0.5 %

add directly or after being dissolved with water

Sweet sauce

0.5-1.5 %

add directly or after being dissolved with water( the edible alcohol)

Preserve the goods in salt

0.05-0.5 %

add directly or after being dissolved with water( the edible alcohol)

Fermented bean curd

0.5-1.0%

Mixing while pickling

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Company Profile
Name: Wuhan Soleado Technology Co., Ltd
Main Products: amino acids,soybean hydrolysis protein,egg white powder,wheat white powder
Business Type: Manufacture & Trade
Total Employees: 20 ~ 50
Established Year: 2005
Total Annual Revenue: US$2.5 Million - US$5 Million
Main Markets: North America,South America,Eastern Europe,Southeast Asia,Africa,Oceania,Mid East,Eastern Asia,Western Europe,
Address: RM2405 Taiyin Tower, Changqing Road, Jianghan Dist

 Wuhan Soleado Technology  Co., Ltd. is a manufacturer and trader of various amino acids and protein powders. We are engaged in supplying bulk quality amino acids and other pharmaceutical and nutraceutical raw materials for global bio-chemistry products manufacturers. Our customers cover bio-chemistry material wholesalers and distributors, pharmaceutical manufacturers, food manufacturers, feed manufacturers, nutraceuticals manufacturers, healthcare products manufacturers, dietary supplement  manufacturers cosmetics manufacturers, fertilizer manufacturers, daily chemical products manufactures, etc. 

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Wuhan Soleado Technology Co., Ltd
  • Business Type: Manufacture & Trade
  • Main Products:amino acids,soybean hydrolysis protein,egg white powder,wheat white powder
  • Main Markets: North America,South America,Eastern Europe,Southeast Asia,Africa,Oceania,Mid East,Eastern Asia,Western Europe,
  • Location: Wuhan, Hubei, China
  • Year Established: 2005
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Contact Information
Contact: Mr.Jim Peng
Tel: 86 - 27 - 83341481
Fax: - -
Skype:pengjian1973
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