Red koji red detection

Monascus colors, red rice starter. It refers to the liquid red koji pigment obtained by extracting red koji rice with ethanol or the product obtained by extracting, crystallizing, and refining from the deep culture solution of red koji. Red koji pigment is a powdered natural and practical pigment extracted from rice as the main raw material, which is produced by liquid deep fermentation or solid fermentation using Monascus. The properties of red koji red obtained by different fermentation methods are different. Many old processes also produce red koji red that is soluble in water and alcohol, which has been phased out. Nowadays, new processes produce red koji red that is both water-soluble and alcohol soluble. Most monascus red is found in PH< It is easy to precipitate at 4 o'clock. Due to the susceptibility of monascus to produce carcinogenic citrinin, production conditions must be strictly controlled. Red koji has a natural red hue, but it is prone to fading under light, making it temporarily unable to replace synthetic pigments in some application fields. Red koji pigment can be widely used for coloring meat products, seasonings, beverages, alcoholic beverages, jellies, pastries, candies, and other foods, and is an ideal substitute for chemically synthesized pigments

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