Chiang Mai Journal of Science

Angkak has been used for a long time as food colorant and blood circulation treatment agent. There are many of their metabolites such as pigment, mevinolin, citrinin, vitamin and enzyme which are produced during fermentation. Controlling or selecting the factors of fermentation is the important objective to produce the good quality angkak. This paper reviews the process of angkak production for safe consumption including its microbial producing strains, history, traditional uses, pigments, blood cholesterol reduction and toxicity effect.