MR-NP101
Monascus Color
This food colorant is primarily composed of ankaflavins and monascorubrins obtained from the culture medium of filamentous fungi, Aspergillus ruber. It is stable to heat but unstable to light. It exhibits excellent staining affinity for proteins.
General Information
| Form | powder |
|---|---|
| Solubility | Water soluble |
| Suitable_pH_range | 4.5～9.0 |
| Packing | inquiry |
| Applications | Processed seafood products (crab-flavored fish cakes, fish roe), pickled red ginger, milk beverages, gummy candies, |