Monascus red pigment type Y is made of rice powder and soybeans by the technology of liquid submerged fermentation.
With the strain selection and control of fermentation formula and process conditions, the Monascus is metabolized into yellow tone pigment, which is then processed by pressure filtration, concentration and evaporation.
Its major ingredients are Monascin and Ankaflavin, which are easy to be dissolved in water and ethanol, with the tone of orangery yellow.
The pigment has the characteristics such as high stability in light and heat, wide PH adaptation range, safety and non-toxic, and convenient usage, etc.
Traits: jujube red powder, no smelly odour, dissoluble in water and alcohol.
It is easy to absorb moisture and cake, but does not affect use.
Applications: mainly used for dried meat floss, meat product (fried chicken, roast chicken, dried meat in threads or sliced forms, meat, cans), rice and flour products, puffed food, baking food, egg yolk, beverages, a variety of sauce, and compound seasoning.
It is an ideal substitute of chemical synthetic pigments such as lemon yellow, etc.
Usage: the Monascus red pigment should be directly dissolved by water or alcohol, and then be added into the ingredient directly as a mixture, which should be stirred evenly.
The suggested dosage is 0.5-1.
Please use it up as soon as possible or store it in a well-closed container after unpacking.
Packaging: 200g, 1kg, 5kg specifications, aluminum foil bag, the outer box is 10kg carton, and packaging can be undertaken according to customer's requirements.
Storage and shelf life: to be sealed and placed in ventilated, cool and dry place to prevent light and heat.
It is prohibited to store together with toxic substances.
In the circumstances that the package is intact and not unpacked, the shelf life of powder is two years, and liquid is 6 months.