Natural Red Color

Natural Red Color 

Chemical Characteristics

1. Primary Pigments:

• Monascorubrin (orange-red) and Rubropunctatin (red) – lipid-soluble azaphilone pigments.

• Monascin (yellow) and Ankaflavin (yellow) – water-soluble derivatives.

2. Structure:
   Azaphilone compounds with a pyranoquinone skeleton, highly stable under heat (up to 120°C) and pH 2–10.

3. Solubility:

• Lipid-soluble pigments dissolve in ethanol, oils, and organic solvents.

• Water-soluble forms (e.g., monascorubramine) generated in acidic/alkaline conditions.

4. Stability:
   Resists light degradation better than synthetic dyes (e.g., Allura Red) due to conjugated polyketide chains.

Actions & Functions

Key Applications

1. Food Industry:

• Meat Processing: Colors sausages/hams while inhibiting Clostridium botulinum.

• Dairy & Condiments: Used in cheeses, tomato sauces, and pickled vegetables.

• Beverages: Stabilizes color in fruit drinks (pH 3–4).

2. Health Products:

• Incorporated into capsules/gummies as a "clean-label" colorant with added antioxidant benefits.

3. Cosmetics:

• Natural red pigment for lipsticks and blushes (non-toxic alternative to Carmine).