Monascus Red is a natural food colorant derived from the fermentation of rice by Monascus purpureus fungi, the same organism used to produce red yeast rice. It belongs to a group of azaphilone pigments that provide vibrant red, orange, and yellow hues depending on pH and concentration. Monascus Red offers excellent heat stability, light resistance, and pH tolerance across a wide range.
This makes it suitable for processed foods that undergo extensive thermal treatment. It is widely used in Asian food markets and is gaining adoption globally as demand for natural colorant alternatives to synthetic red dyes increases. The pigment is supplied as a liquid or powder concentrate with standardized color strength for consistent batch-to-batch results.
