100% Natural Monascus Yellow Natural Food Colorant for Candy, Ice Cream, Bakery and Meat

1. Steady with pH value
The alcohol solution of monascus yellow is still stable when the pH value is 11. The color of its aqueous solution turns only under the environment of strong acid or strong alkali. 
2. Good heat resistance
Processed under 120° C for sixty minutes, the color of aqueous solution doesn't turn obviously. It can be seen that aqueous solution is very steady under the processing temperature of meat product. 
3. Nice photostability
Monascus yellow is steady with light; And its alcohol solution is quite stable in ultraviolet radiation but its tint will be weakened in the strong sunlight. 
4. Not affected by metal ion
Monascus yellow is quite stable to Ca²⁺, Mg²⁺ and Cu²⁺. 
5. Not affected by oxidizer and reducer
When ascorbic acid, sodium sulfite or hydrogen peroxide are added in the monascus yellow solution, its color isn't be changed. 
6. Good coloring performance
Monascus yellow is easy to color protein or raw materials with more protein, color on which is difficult to remove after coloring. 
7. Good water solubility
Monascus yellow is very easy to dissolved in water, and also easily solube in ethanol, propanediol,  propanetriol and their water solution. But it is not solube in fat and non-polar solvents.
8. Good safety
Monascus yellow has very good safety. Animal experiment indicates that any food made of edible monascus yellow does not cause any acute chronic poisoning. 

Monascus yellow is widely and typically used in coloring for cooked meats product, cakes, fruit or vegetable juice, protein beverage, carbonated beverages, flavoring beverages (including fruit flavored beverages, milk flavored beverages,tea beverages etc.), solid beverages, compound wine, pudding etc., for its excellent coloring ability and good water-solubility alcohol-solubillty. Please also refer to local related laws and regulations in production