Angkak – Alternative to Nitrite Curing Salt?

A delicious mushroom dish for any occasion!

In Asian countries, angkak, long grain rice fermented by means of the mold Monascus (preferably Monascus purpureus), has been known for centuries as a food or traditional remedy against infections.

The “red mold rice” is also used as a light preservative, its extract has a bacteriostatic effect. In addition, the mushroom synthesizes vitamins of the B-complex as well as contents (monacolin K u. A.), which are supposed to be able to normalize the fat metabolism by inhibiting the cholesterol biosynthesis. In rat experiments, angkak also helped against hypertension.

Because of its red pigments, angkak is used in powder form or as an extract for food coloring. Interestingly, a typical curing red can also be produced in meat products when angkak replaces part of the nitrite curing salt (e.g. 66% in cooked sausages). In contrast to nitrite, angkak can be classified as toxicologically harmless according to various studies.

The fermentation product owes its seasoning properties to enzymes – such as lipases, proteases, amylases – and metabolic products such as glutamic acid, volatile aromatic substances, reducing ethanol, lactic acid, sugars, etc.

9 S 449/93, Journal of the Whole Food Law 22(6),

Leistner, L., The nutritional significance of angkak.

Fink-Gremmels, J., Dresel, J., Leistner, L., Use of monascus extracts as a

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