YAEGAKI Biotechnology Food Colourants

Food Colourants

One of the essential components of a varied diet is colour. In order to turn everyday dining into a special and enjoyable experience, we add vibrant and appetizing colours to a variety of food products.
At YAEGAKI Biotechnology, in addition to Monascus Colour obtained from purple-red koji mould (Monascus purpureus) cultures, we also develop botanical food colourants, such as marigold and paprika, and currently boast a selection of around 400 colourants.
By utilizing features of the diverse bounty of natural materials available to us, we can realize the perfect colour to fit your desired product image.

One of the essential components of a varied diet is colour.
In order to turn everyday dining into a special and enjoyable experience, we add vibrant and appetizing colours to a variety of food products.

At YAEGAKI Biotechnology, in addition to Monascus Colour obtained from purple-red koji mould (Monascus purpureus) cultures, we also develop botanical food colourants, such as marigold and paprika, and currently boast a selection of around 400 colourants.

By utilizing features of the diverse bounty of natural materials available to us, we can realize the perfect colour to fit your desired product image.

Technology introduction

  • YAEGAKI Biotechnology Monascus Colour

    Monascus Colour

    Designated as “Japan's national fungus”, koji mould has a long tradition of use as an essential ingredient in Japanese fermented food and drink products such as sake, miso, and soy sauce.
    Among the koji moulds, the purple-red koji mould Monascus purpureus is distinguished by its ability to produce red pigment.
    YAEGAKI Biotechnology has succeeded in culturing Monascus purpureus and developing our Monascus Colour by utilizing our fermentation technologies refined over hundreds of years of sake brewing.
    Monascus Colour exhibits excellent dyeing properties towards protein and is currently used in a wide range of food products.

  • YAEGAKI Biotechnology Emulsification technology

    Emulsification technology

    Emulsification is the combining of water and oil to form a mixture.
    At YAEGAKI Biotechnology, we have realized techniques to both dissolve water-soluble substances in oil and to disperse oil-soluble substances in water.
    We achieve this by controlling the emulsification state of the mixture to create a stable distribution of fine particles.
    We can offer emulsified colourant preparations to fit any food product.

  • YAEGAKI Biotechnology Purification technology

    Purification technology

    We develop original techniques for the isolation and purification of useful compounds found in natural materials.
    By removing impurities, we reduce undesirable odours and produce vivid colours from the original materials resulting in high-purity natural colourants.

Enquiries

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