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  • What is Monascus Red? What are the five major effects of Monascus Red?

    Some people with a small heart will find Monascus Red on the inside and outside of the ingredients on the back of the snack. At this time, we will ask a littl...
    Release time:2019-07-19   Click times:1117

  • Little knowledge about Monascus Red pigment

    Monascus pigment is derived from microorganisms and is a natural pigment produced by fermentation of Monascus. Monascus pigment consists of six basic pigments...
    Release time:2019-07-15   Click times:1258

  • The real reason for the reddish color of Monascus Red and the countermeasures!

    Monascus red pigment is one of the most commonly used natural colorants in food processing. It is a kind of secondary metabolite pigment of Monascus, and it i...
    Release time:2019-07-03   Click times:1284

  • Colorful foods are mouth watering. Can you recognize natural colors?

    In general, the source of color in food comes from the rich natural pigments in the ingredients, and on the other hand thanks to the evolving modern f...
    Release time:2019-07-01   Click times:1100

  • Natural pigments, a colorful world

    Natural pigments are food colors obtained through natural sources. A colored element mainly extracted from animals, plants and microorganisms. Amon...
    Release time:2019-06-21   Click times:773

  • How to treat "adding pigmented food"

    In the circle of friends, there was a video entitled “Beverages will change color when the paper towel is stirred”. Video display: Add filter paper to a cup...
    Release time:2019-03-06   Click times:854

  • Monascus Red physicochemical properties

    Monascus pigment is a deep purplish red powder with a slight odor and a melting point of 165-192 °C. The fat-soluble pigment in Monascus pigment can be dissolv...
    Release time:2019-01-21   Click times:812

  • The real cause of Monascus Red fading and countermeasures!

    Monascus red pigment is one of the most commonly used natural colorants in food processing. It is a kind of secondary metabolite pigment of Monascus, and it i...
    Release time:2019-01-20   Click times:819

  • Red yeast red method

    (1) The Monascus erythraea is inoculated into the fermentation broth at a fermentation temperature of 32 to 34 ° C, a pH of 6 to 8, and a fermentation time of ...
    Release time:2019-01-17   Click times:873

  • Color in food (pigment)

    1. What is pigment:The substances that make various substances produce various colors are pigments. We see colorful foods every day because they contain vario...
    Release time:2019-01-11   Click times:830

  • So tangled! Is the pigment in food safe?

    The world is colorful because of its various colors. Just like beauty loves makeup, it is to make yourself look more beautiful and bright. Similarly, when we e...
    Release time:2019-01-08   Click times:779

  • Color secrets in food

    Have you ever felt this way, when we stood in front of the supermarket shelves and hesitated whether to take Coca-Cola or Pepsi, suddenly there was an invisib...
    Release time:2018-12-28   Click times:818
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