Monascus red is produced by microorganisms of the genus Monascus. It is a water soluble red food color extracted from red kojic rice by alcohol.
1. Monascus red alcohol and water soluble, dissolved in water and acetic acid and displaying a vivid red color.
2. Coloring properties are outstanding. In particular, affinity for protein is excellent.
3. Rather stable in heat but unstable in direct sunlight.
4. A food color which is stable for such metal ions as Ca++, MG++, Fe++, and Radish Red ColorCu++.