 Main components of this red colorant are Ankaflavin and Monascobrin extracted
from the liquid incubation of Monascus pilosus K.SATO ex D.HAWKSWORTH et
PITT, Monascus purpureus WENT using aqueous ethanol or aqueous propyleneglychol.
Monascus colour is also called gMonascus Coloranth or gBeni-Koji,h or just
gMonascus.h [Indication in case used as an ingredient of foodstuff]Beni-Koji
Colorant, Monascus Colorant, Colorant (Beni-koji), Beni-koji Colorant,
Colorant (Monascus)
Study on Monascus germs started in the end of 19th century in Japan and in 1926 researchers made a success in crystallization of red and yellow colorants.Monascus colorants are industrially produced by cultivating gems on solid medium such as rice or bredding, however, currently using liquid medium is in the mainstream.Although existence of more than 20 species of germs are confirmed, only one type of which found the way of industrial use in China and Taiwan.
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