Common Name	MONASCUS RED
CAS Number	874807-57-5
Molecular Weight	N/A
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Boiling Point	N/A
Molecular Formula	N/A
Melting Point	N/A
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Flash Point	N/A

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1.What is Monascus Red?

Red currant pigment is a kind of high quality natural food pigment fermented by filamentous fungi of the genus Aspergillus, which is a secondary metabolite of Aspergillus erythrorhizus. Red currant pigment, the commercial name of red currant red, is a natural red pigment made from rice, soybean as the main raw material, by Aspergillus erythrorhizus liquid fermentation culture, extraction, concentration, refining and red currant rice as raw material, by extraction, concentration, refining and natural red pigment. Red currant pigment, also known as red currant red, can be produced by deep culture of red currant or extracted from red currant rice. Red currant pigment has a variety of pigment components, the general crude product contains 18 kinds of components, the structure has been determined by 6 kinds of components

2.How is Monascus Red produced?

Some scholars examined the effects of different amino acids and short-chain fatty acids, etc. on pigment synthesis, and the results showed that valine, isoleucine, methionine, glutamic acid, as well as acetic acid and propionic acid, etc. have the role of precursors, which are able to stimulate the production of pigments, and they all share the common characteristic of being converted into polyketide synthesis precursors. Therefore, the polyketide pathway is considered to be the main pathway of pigment synthesis in A. erythropolis. Some scholars also examined the metabolic pathway of Aspergillus erythropolis and concluded that its metabolism includes primary metabolism and secondary metabolism. Primary metabolism mainly produces unsaturated fatty acids, alcohols, esters and other aromatic compounds, and the products of secondary metabolism mainly include erythrochrome, Monacolin K, lipid-lowering drugs - aminobutyric acid, oryzanamycin, and natural antioxidants such as flavonols.

3.How is Monascus Red stored and distributed?

Store under dry inert gas, keep container tightly closed, store in a cool, dry place Packed in galvanized iron drums. Store in a cool, ventilated place. The storage should be dedicated and not mixed with other items. Pay attention to fire prevention. Polymerization inhibitor should be added before storage and transportation. Before transportation, check whether the packing container is complete and sealed, and make sure the container is not leaking, collapsing, falling or damaged during transportation. Strictly prohibit mixing and transporting with oxidizing agents, acids, alkalis, edible chemicals and so on. The transport vehicle and ship must be thoroughly cleaned and sterilized, otherwise it is not allowed to ship other items. When transported by ship, the fitting position should be far away from bedrooms, kitchens, and isolated from the cabin, power supply, fire source and other parts. Road transportation should follow the prescribed route.

4.What is Monascus Red used for?

Due to the good coloring performance and strong antibacterial effect, red currant pigment can replace nitrite as meat coloring agent and has been widely used in meat products. The coloring principle of red currant pigment and nitrite is completely different: nitrite is to form nitrosomyoglobin with myoglobin, while red currant pigment is to dye directly. Both can give meat products the characteristic. Meat red color. and flavor, inhibit the growth of harmful microorganisms, and extend the shelf life, but the application of red currant pigment is safer. After adding red currant pigment in cured products, it is completely possible to reduce the amount of nitrite by 60%, while its sensory properties and storability are not affected, and the color stability is much better than the original product.