Monascus

E-Code : Clean Label
Red yeast rice as natural red color is obtained by microbial fermentation of high quality rice. Fermentation is renewed by Monascus purpureus microorganisms. This progression is called monascus. The product is listed as P (Positive) in the Turkish Food Codex (TGK) plant list. That is, it does not carry a risk in the smallness of humanity.

The most common applications in the food industry are mainly; light bakery products, confectionery, non-alcoholic flavored beverages. According to the TGK, there is no limit on its use.