Monascus red
Physical and chemical properties
Dark purplish red powder, slightly odor, easy to dissolve in neutral and alkaline aqueous solutions. At pH 4 In the medium below 0, the solubility decreases. It is very soluble in ethanol, propylene glycol, glycerol, and their aqueous solutions. Insoluble in grease and non-polar solvents. The maximum absorption peak wavelength of its aqueous solution is 490nm ± 2nm. Melting point 165 ~ 190 ℃. The pH of the environment is stable and is not affected by ions (Ca2 +, me2 +, Fe2 +, Cu2 +, etc.) and oxidants and reducing agents. Strong heat resistance and acid resistance, but it can fade under direct sunlight. It has excellent coloring performance for protein. Once it is dyed, it will not fade after washing. The maximum absorption peak wavelength of the ethanol solution of this product is 470nm, with fluorescence. The crystal is insoluble in water, soluble in ethanol and chloroform, and its color is orange-red.
Monascus was prepared by chemical method with Monascus as raw material, Or it is prepared by physical method with Monascus liquid submerged fermentation broth as raw material.
Toxicological basis
① LD50: mice with acute oral more than 10g / kg (BW) (powdered pigment), mice with acute oral more than 20g / kg (BW) (crystalline pigment), mice with an intraperitoneal injection of 7g / kg (BW).
② Ames test: no mutagenic effect.
③ Subacute toxicity test: no abnormality.
Application
Colorant
GB 2760-2014 stipulates that it can be used for flavor fermented milk, with a maximum dosage of 0.8g/kg; For pastries, the maximum dosage is 0.9g/kg; Used for baking food fillings and hanging slurry on the surface, with a maximum dosage of 1.0g/kg;
Monascus red is used for preparing milk, preparing condensed milk (including sweetened condensed milk and prepared condensed milk with non milk raw materials), frozen drinks (except 03.04 edible ice), jam, pickled vegetables, vegetable puree (sauce), except tomato sauce, fermented bean curd, cooked nuts and seeds (only fried nuts and seeds), candy, decorative candy (such as craft modeling or cake decoration), topping (non fruit materials) and sweet juice Instant rice flour products, grain products stuffing, biscuits, cured meat products (such as bacon, cured meat, salted duck, Chinese ham and sausage), cooked meat products, seasoning syrup, seasoning (except 12.01 salt and salt substitute products), fruit and vegetable juice (pulp) drinks, protein drinks, carbonic acid drinks, solid drinks, flavor drinks (only fruit drinks), prepared wine, puffed food and jelly, Use it appropriately according to production needs (if it is used for jelly powder, increase the dosage according to the mixing multiple).
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