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Monascus red is a natural food colorant that is produced by the fermentation of Monascus purpureus, a type of red yeast. It is commonly used in the food industry to give products a red color, and is also known by other names such as red yeast rice extract or red koji.

Uses:

Monascus red is widely used in the food industry as a natural colorant. It is often used in meat products, seafood products, and fermented products such as soy sauce and vinegar to give them a red color. Additionally, it is used in some traditional Chinese medicine preparations for its potential health benefits.

Regulations:

Monascus red is generally recognized as safe (GRAS) by the US Food and Drug Administration (FDA) when used in accordance with good manufacturing practices. It is also approved for use in food products by the European Union and other countries.

Potential health benefits:

Monascus red has been traditionally used in Chinese medicine for its potential health benefits, particularly for its cholesterol-lowering effects. Some studies have suggested that monacolin K, a compound found in Monascus purpureus, may help to lower cholesterol levels in the blood. However, it is important to note that monacolin K is also a statin drug that can have side effects, and the levels of this compound in Monascus red may vary.

Monascus red is a widely used natural food colorant that is generally considered safe for human consumption.