Red Yeast Rice Pigment
Colorants
$13.61 ~ $20.41
Food
Free sample from 100g(NF)
One unit of:10kg/carton
One unit of:10kg/carton
10kg/carton
Product Info
What is Red Yeast Rice Pigment?
Red Yeast Rice Pigment is a natural red food coloring derived from the fermentation of rice by the mold *Monascus purpureus*, widely used to color meat products, pastries, and traditional Asian fermented foods.
How is Red Yeast Rice Pigment made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Select high-quality, non-glutinous rice (e.g., Indica rice). Clean and wash the rice to remove any dust, impurities, and broken grains. | Rice quality is paramount for yield and purity. Must be free from mold, pests, and other contaminants. Use purified water for washing. |
| 2 | Soaking & Sterilization | Soak the cleaned rice in water for a set period, then drain. Steam the rice at high temperature and pressure (autoclaving) to cook and sterilize it. | Proper moisture content after soaking is key. Complete sterilization (e.g., 121°C for 20-30 mins) is critical to eliminate competing microorganisms. |
| 3 | Inoculation | Cool the sterilized rice substrate to an optimal temperature. Aseptically introduce a high-activity seed culture of Monascus purpureus and mix thoroughly for even distribution. | Cooling temperature (typically 30-35°C) is vital to avoid killing the culture. Aseptic conditions are mandatory to prevent contamination. Inoculum quality determines fermentation success. |
| 4 | Solid-State Fermentation | Incubate the inoculated rice in a controlled environment. Maintain specific temperature, humidity, and aeration levels. The substrate is turned periodically. | Control of temperature (28-32°C) and humidity (>85%) is crucial for pigment production. Fermentation duration (7-15 days) is monitored by color development. Citrinin levels must be monitored and controlled. |
| 5 | Drying & Crushing | Dry the fully fermented red yeast rice mass to halt fermentation and reduce moisture content for stability. Crush the dried mass. | Drying temperature should be low (e.g., < 60°C) to prevent pigment degradation. Final moisture content must be below 10% to prevent microbial spoilage. |
| 6 | Extraction | Mix the crushed red yeast rice with a food-grade solvent (typically aqueous ethanol) to dissolve and extract the pigment compounds. | The solvent-to-solid ratio, ethanol concentration, temperature, and extraction time are optimized to maximize pigment yield without extracting unwanted impurities. |
| 7 | Filtration & Concentration | Filter the liquid extract to remove the solid rice residue. Concentrate the filtered liquid under vacuum to remove the solvent. | Efficient filtration ensures a clear extract. Low-temperature vacuum evaporation is essential to protect the heat-sensitive pigments from degradation and to recover the solvent. |
| 8 | Purification & Drying | Further purify the concentrated pigment extract if needed. Convert the final liquid concentrate into a stable powder, typically via spray drying with a carrier agent (e.g., maltodextrin). | Spray dryer inlet and outlet temperatures are critical for final powder quality, including color value, solubility, and moisture content. |
| 9 | Standardization & Blending | Analyze the dried pigment powder for color value. Blend different batches or with an inert carrier to meet the exact color strength specification required by the customer. | Accurate measurement of color value using spectrophotometry is key. Homogeneous blending ensures a consistent final product. |
| 10 | Quality Control & Packaging | Perform final quality checks on the blended powder for color value, microbial counts, heavy metals, and citrinin levels. Package in airtight, light-proof containers. | Product must meet all food-grade specifications. Citrinin level must be below the legal maximum limit. Proper packaging is vital to protect the pigment from light, moisture, and oxygen. |
Technical Specifications
| Solubility | Soluble in water/alcohol mixtures |
| Storage Conditions | Store cool, dry, <25 °C; protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
food coloring (fermented tofu
red rice vinegar
Peking duck) and nutraceutical supplements
Mechanism of action:
| Parameter | Red Yeast Rice Pigment |
|---|---|
| Functional Category | Natural Food Colorant; Pigment |
| Key Ingredients | Monascus pigments (e.g., Monascorubrin, Rubropunctatin, Monascin, Ankaflavin) |
| Mechanism of Action | Produced by fermentation of rice with Monascus purpureus. The resulting polyketide pigments, primarily azaphilones, contain conjugated double-bond chromophores that absorb light in the green-blue spectrum, reflecting red-orange wavelengths. These pigments bind non-covalently to food matrices (proteins, starches) to impart a stable red hue, with color intensity and stability being pH-dependent (optimal in slightly acidic to neutral ranges). |
| Application Effect in Product | Imparts a stable, natural red to reddish-purple color to processed meats, tofu, red rice vinegar, sauces, and baked goods. Provides a heat-stable and light-stable alternative to synthetic red dyes. Enhances visual appeal and consumer acceptance for products traditionally colored red. The specific shade can be controlled by pH and concentration. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Red Yeast Rice Pigment | Microbial Fermentation Pigment | Monascus pigments; provides a bright, stable red color. Produced by fermenting rice with mold. | Excellent heat stability; cost-effective; strong, consistent red hue in neutral pH applications. | Regulatory status varies by region due to potential monacolin K; precipitates in acidic conditions; potential for citrinin contamination if not produced carefully. | Processed meats (sausages), baked goods, ketchup, fermented tofu, soy products. | For a highly stable and economical bright red in heat-processed, neutral pH foods. |
| Carmine (Cochineal Extract) | Insect-Derived Pigment | Carminic acid complexed with aluminum; provides a very bright, stable crimson or magenta red. | Exceptional stability to heat, light, and oxidation; yields a vibrant, almost unmatched red shade. | Not vegan, vegetarian, kosher, or halal; can be an allergen; relatively high cost. | Yogurts, beverages, confections, ice cream, surimi, cosmetics. | When the most vibrant, stable red is required and dietary/allergen concerns are not a factor. |
| Beetroot Red (Betanin) | Plant-Derived Pigment | Betalain pigment from beets; provides a bright pinkish-red (fuchsia) hue. | Perceived as very natural ("clean label"); no dietary restrictions; bright, appealing color. | Poor stability to heat and light; color degrades over time, especially in high water activity products; can impart an earthy flavor. | Short-shelf-life products: ice cream, yogurt, dairy drinks, gelatin desserts, frostings. | For a clean-label, bright pink-red in cold-processed or short-shelf-life applications. |
| Anthocyanins | Plant-Derived Pigment | Flavonoids from berries, grapes, red cabbage; color is highly pH-dependent (red in acid, blue/purple in alkali). | Clean label appeal with antioxidant properties; provides a wide range of red-to-purple shades. | Unstable in neutral or alkaline pH; color can shift or degrade easily. | Acidic products: beverages (soft drinks, juices), fruit preparations, jams, jellies, wine. | For adding red or purple color specifically to acidic food and beverage systems. |
| Lycopene | Plant-Derived Pigment | Carotenoid from tomatoes; provides a deep orange-red color. Typically oil-soluble. | Excellent stability across a wide range of pH, heat, and light conditions; clean label with antioxidant reputation. | Color is more orange-red than true red; oil-solubility requires emulsification for use in aqueous systems. | Soups, sauces (ketchup, pizza sauce), tomato-based products, beverages, confectionery. | For a very stable orange-red color that withstands harsh processing. |
| Paprika Oleoresin | Plant-Derived Pigment | Carotenoids from paprika peppers; provides a bright orange to red-orange color. Oil-soluble. | Good heat and acid stability; cost-effective; can be standardized for color strength. | Can impart a characteristic paprika flavor and aroma; susceptible to fading from oxidation. | Snack foods (chips, crackers), seasonings, processed meats, sauces, cheese. | For a cost-effective, stable orange-red, especially where a mild savory flavor is acceptable. |
Technical Documents
Available Documentation
COA, SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications