Natural pigment stability

More and more popular. However, Monascus red light stability is poor , the use of red yeast red colored meat products, especially low-temperature meat products, in storage or sales process, Zinc lactate  and oxidation due to fade . Average low temperature meat in freezer for about a week selling color faded to gray, is the reason.
Factors affecting the stability of natural pigments are mainly acid, alkali , temperature , oxidizing agents,buffered lactic acid , metal ions, lighting and so on. General monomers having color care when used alone . In the low usage conditions, protect the color of meat is not obvious ; dosage is too high, will increase costs and may affect product flavor.