Vàng Monascus is one of the pigments produced during fermentation of rice by Monascus purpureus (red yeast rice mould).
The yellow pigments (monascin, ankaflavin) are separated from the red pigments (monascorubramine) through selective extraction. Vàng Monascus provides stable yellow colour in food systems, is water-soluble, heat-resistant and widely used in Asian food manufacturing.