The goal of the current investigation was to examine the production of red biopigment by Monascus ruber AUMC 245 during submerged fermentation and assess its safety as a bio-colorant in the food sector due to due to only sensory evaluation in food products. The various factors used for the production of red pigments, citrinin, and biomass yield were follows: 20 ℃–40 ℃ of temperature, 4.5–8.5 of pH, carbon and nitrogen sources. The optimum conditions were 30 ℃, pH 6.5, rice, peptone and incubation time for 10 days. The produced biopegment was without mycotoxin (citrinin). So, it is suitable for application in food industry. Kids jelly cola, ice sherbets and luncheon meat were prepared using the red pigments as natural colorant. The tested foods colored by nature biopigment appeared sensory results (90%) as acceptable consuming evaluation. It was not far from the applied industrial chemical one, but it is advantages by safe conditions. In conclusion, we can state that the obtained red pigments are safe to use in food products instead of chemical one.

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