PRODUCTION AND FOOD APPLICATIONS OF THE RED PIGMENTS OF MONASCUS RUBER

Following our investigations on food additive production through ferme ntation, we studied properties of red pigments secreted by Monascus ru ber in submerged culture, using ethanol and glutamate as carbon and ni trogen sources. After extraction and purification, these colorants wer e suspended in water for evaluation. The stability of the extract was tested both in solution and when incorporated into meat products (saus age and pate). The pigments added to sausage or pate remained stable w hen stored for 3 mo at 4-degrees-C; their stability was between 92 and 98%. Sensory tests revealed that Monascus pigments could replace some traditional food additives such as nitrite salts or cochineal.