Food additives data book - wordpres

Colourings 270
NAME: Monascus
CATEGORY: Food colour
FOOD USE: Alcoholic beverages/ Bean curds/ Meat products/ Rice cakes/ Snacks/ Fish dishes/ Flour confectionery/
Sauces/ Sugar confectionery
SYNONYMS: Monascus pigments: Rubrupunctatine (1); Monascorubine (2); Rubropunctatamine (3);
Monascorubramine (4); Monascine (5); Ankaflavine (6)/ C.I. 1975 Natural Red 2
FORMULA: (1) C21 H22 O5; (2) C23 H26 O5; (3) C21 H23 O4 N; (4) C23 H27 O4 N; (5) C21 H24 O5;
(6) C23 H28 O5
MOLECULAR MASS: (1) 354.2; (2) 382.2; (3) 341.2; (4) 368.2; (5) 356.2; (6) 384.2
ALTERNATIVE FORMS: Available in various shades of yellow to red, depending on particular growth and extract
PROPERTIES AND APPEARANCE: Yellow to orange red powder or liquid
BOILING POINT IN °C AT VARIOUS N/A
PRESSURES (INCLUDING 760 mm Hg):
MELTING RANGE IN °C: N/A
FLASH POINT IN °C: N/A
IONISATION CONSTANT AT 25°C: N/A
DENSITY AT 20°C (AND OTHER N/A
TEMPERATURES) IN g/l:
HEAT OF COMBUSTION AT 25°C IN J/kg: N/A
VAPOUR PRESSURE AT VARIOUS N/A
TEMPERATURES IN mm Hg:
PURITY %: Not specified