Food additives data book - wordpres

WATER CONTENT MAXIMUM IN %: N/A
HEAVY METAL CONTENT MAXIMUM IN 40
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
ASH MAXIMUM IN %: N/A
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C Depends on extract @ 50°C Depends on extract @ 100°C Depends on extract
in vegetable oil: @ 20°C Depends on extract @ 50°C Depends on extract @ 100°C Depends on extract
in sucrose solution: @ 10% Depends on extract @ 40% Depends on extract @ 60% Depends on extract
in sodium chloride solution: @ 5% Depends on extract @ 10% Depends on extract @ 15% Depends on extract
in ethanol solution: @ 5% Depends on extract @ 20% Depends on extract @ 95% Depends on extract
@ 100% Depends on extract
in propylene glycol: @ 20°C Depends on extract @ 50°C Depends on extract @ 100°C Depends on extract
FUNCTION IN FOODS: Food colour, food ingredient when red rice flour used, or red mould rice. Bacteriostat in some food
systems. Various shades of colour can be produced and/or extracted from yellow through orange to
reds.
TECHNOLOGY OF USE IN FOODS: Monascus colours are a group of colours produced by the moulds Monascus purpureus, M. anka,
M. ruber grown on substrates, particularly rice. The dried red mass can be used as a coloured food
ingredient, or extracts can be prepared. Depending on the substrate and growth conditions, various
shades can be produced. The group of pigments can also be extracted and separated. Some extracts
are water-soluble, and yellow to red colours are possible. The colours have reasonable heat- and
light-stability. Traditionally, monascus colour has been used for years in the Far East.
SYNERGISTS: Ascorbic acid can improve light stability.
Monascus 271