Monascus Yellow Pigments
Colorants
$16.52 ~ $24.78
Food
Free sample from 100g(NF)
One unit of:10kg/carton
One unit of:10kg/carton
10kg/carton
Product Info
What is Monascus Yellow Pigments?
Monascus Yellow Pigments are natural yellow food colorings extracted from rice fermented by the *Monascus* mold, predominantly used to impart a stable yellow color to processed foods, sauces, and baked goods.
How is Monascus Yellow Pigments made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Select, weigh, and prepare the primary substrate (e.g., rice, corn) and nutrients (e.g., soybean meal). | Control: Quality and moisture content of raw materials. Note: High-quality, non-contaminated rice is essential for optimal growth and pigment yield. |
| 2 | Strain Activation & Seed Culture | Activate the selected Monascus purpureus or Monascus anka strain and cultivate it in a sterile liquid medium to create a robust seed culture. | Control: Strain purity, culture temperature (28-32°C), and pH. Note: A vigorous and uncontaminated seed culture is critical for successful fermentation. |
| 3 | Substrate Sterilization | Sterilize the prepared solid substrate (e.g., soaked rice) using high-pressure steam autoclaving. | Control: Sterilization temperature (e.g., 121°C) and duration. Note: Complete sterilization is vital to eliminate competing microorganisms which can cause batch failure. |
| 4 | Inoculation | Aseptically transfer the prepared seed culture to the cooled, sterilized substrate and mix thoroughly for even distribution. | Control: Aseptic technique is paramount to prevent contamination. The substrate must be cooled to below 35°C to avoid killing the Monascus spores. |
| 5 | Solid-State Fermentation | Incubate the inoculated substrate in a controlled environment, turning it periodically for aeration and heat dissipation. | Control: Temperature (25-32°C), relative humidity (>85%), and aeration. Note: This is the core stage where the yellow pigments are produced. The process is monitored to maximize pigment yield and prevent the formation of citrinin (a mycotoxin). |
| 6 | Drying & Crushing | Dry the fermented red rice mass (known as "Koji") at a low temperature and then grind it into a fine powder. | Control: Drying temperature must be low (<60°C) to prevent pigment degradation. Control final particle size for efficient extraction. |
| 7 | Pigment Extraction | Extract the yellow pigments from the dried Koji powder using a food-grade solvent (typically an ethanol/water solution). | Control: Solvent concentration, extraction time, and temperature. Note: Multiple extraction steps are often employed to maximize the recovery of the pigments. |
| 8 | Filtration & Concentration | Filter the mixture to separate the solid residue from the liquid pigment extract. Concentrate the extract by removing the solvent under vacuum. | Control: Filtration efficiency for a clear extract. Low temperature and high vacuum during concentration protect the pigments from thermal damage. |
| 9 | Purification & Refining | Purify the concentrated extract to remove impurities, off-flavors, and any residual citrinin using methods like column chromatography. | Control: Strict monitoring to ensure complete removal of citrinin to meet food safety standards. This step increases the purity and color value. |
| 10 | Spray Drying | Convert the purified liquid concentrate into a stable, water-soluble powder by atomizing it in a hot air stream. A carrier like maltodextrin is typically added. | Control: Inlet and outlet air temperatures of the spray dryer. Note: This step determines the final powder's physical properties like solubility and bulk density. |
| 11 | Quality Control & Standardization | Test the final powder for color value (E-value), purity, heavy metals, microbial count, and solubility. Blend different batches if necessary. | Control: Strict adherence to product specifications. Note: Blending ensures lot-to-lot consistency for the end-user. |
| 12 | Packaging | Package the standardized Monascus Yellow powder into airtight, light-proof containers, often under a nitrogen atmosphere. | Control: Package integrity and oxygen levels. Note: Proper packaging is crucial to protect the pigment from degradation by light and oxygen, ensuring a stable shelf life. |
Technical Specifications
| Solubility | Water/alcohol soluble |
| Storage Conditions | Store cool, dry (<25 °C), protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Used as yellow/orange colorant in beverages
confectionery
bakery
cheese
exhibits antioxidant and lipid‑regulating bioactivity
Mechanism of action:
| Parameter | Monascus Yellow Pigments |
|---|---|
| Functional Category | Natural Food Colorant |
| Key Ingredients | Ankaflavin; Monascin |
| Mechanism of Action | Derived from fermentation by *Monascus* species. The key chromophores, Ankaflavin and Monascin, are polyketide-derived compounds. Their conjugated double bond systems absorb light in the blue-violet region of the spectrum (approx. 400-470 nm), reflecting yellow light. The pigments stably adsorb to and integrate with food matrices, particularly proteins and carbohydrates, through non-covalent interactions. |
| Application Effect in Product | Imparts a consistent and stable bright yellow to golden-yellow hue. Enhances visual appeal in products like baked goods, beverages, dairy products, and meat analogues. Provides a natural alternative to synthetic colorants (e.g., Tartrazine). Exhibits good stability to heat, light, and pH variations typical in food processing. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Monascus Yellow Pigments | Natural Colorant (Fermentation) | Water-soluble ankaflavin and monascin; produced by Monascus fermentation on rice. | Bright, stable yellow in acidic/neutral conditions; good heat stability; unique fermented origin. | Potential for citrinin (mycotoxin) contamination; faces strict regulatory hurdles or bans in many regions (e.g., EU, USA). | Processed meats, soy products, baked goods, and condiments in regions where it is approved. | For a heat-stable, fermented yellow where regulatory approval is clear and citrinin-free status is guaranteed. |
| Turmeric (Curcumin) | Natural Colorant (Spice Extract) | Bright yellow-orange pigment (curcuminoids) from Curcuma longa root. | Globally recognized and widely approved; strong color intensity; perceived health benefits. | Poor light stability (fades); can impart a distinct flavor; color shifts to red-brown at high pH. | Mustard, pickles, dairy, bakery, beverages, and curries where its flavor is acceptable. | A universally approved, vibrant yellow for applications not exposed to significant light. |
| Beta-Carotene | Natural Colorant (Carotenoid) | Yellow to orange-red; provitamin A; sourced from plants, algae, or fungi. | Excellent heat and pH stability; adds nutritional value (Vitamin A); wide regulatory approval. | Susceptible to oxidation and light degradation if not stabilized; can be more expensive. | Fortified beverages, margarine, cheese, dairy products, supplements, and baked goods. | For a highly stable, nutritionally beneficial colorant suitable for a broad range of pH and heat conditions. |
| Safflower Extract | Natural Colorant (Plant Extract) | Water-soluble yellow pigment from Carthamus tinctorius petals. | Provides a clean, bright yellow hue; excellent water solubility; neutral flavor. | Very poor light stability; less intense color compared to turmeric or beta-carotene. | Clear beverages, confectionery, desserts, and applications requiring high clarity and no flavor impart. | For a delicate, water-soluble yellow in products that are protected from light. |
| Annatto (Bixin/Norbixin) | Natural Colorant (Plant Extract) | Yellow to orange-red carotenoids from Bixa orellana seeds; Bixin is oil-soluble, Norbixin is water-soluble. | Highly cost-effective; very good stability to heat and pH changes; strong coloring power. | Can impart a slight peppery off-note at high concentrations; susceptible to light degradation. | Cheese (especially cheddar), snack food coatings, butter, dairy spreads, and baked goods. | An economical and robust orange-yellow, ideal for dairy, savory, and baked applications. |
Technical Documents
Available Documentation
COA, SDS available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications