Product NO. | JNTC05-01RY01 |
Appearance | Brown Red |
Moisture (W/%) | ≤10 |
Aflatoxin B1 (μg/Kg) | <5 |
Citrinin (μg/Kg) | ≤50 |
Total Lovastatin (%) | ≤0.1 |
Mold & Yeast (cfu/g) | <1000 |
Total Plate Count (cfu/g) | <10000 |
Package | Plastic Bag, Pasteboard Drum |
Origin | Shandong, China |
HS Code | 3203001990 |
Red Yeast Rice Powder
Introduction
Red yeast rice is made by fermenting red yeast, monascus purpureus, with Non-Gmo rice. Its main coloring ingridient is monascus red. Red yeast rice has been used by the Chinese for many centuries as a food preservative, food colorant, spice, and ingredient in rice wine. It also has been used in China for over 1,000 years for medicinal purposes. Red yeast rice was described in an ancient Chinese list of drugs as useful for improving blood circulation and for alleviating indigestion and diarrhea. There is also growing interest in evaluating red yeast rice for use as a natural food dye andor preservative.
Characteristics
Application
Specification
ITEMS | SPECIFICATION |
Other Name | Red Fermented Rice |
Appearance | Red to dark purple, crisp texture, no mildew, no visible impurities |
Smell | With red yeast rice (powder) inherented monascus smelling |
Color Value | >1500 |
Moisture (W/%) | ≤10 |
Arsenic (As) (ppm) | ≤0.5 |
Lead (Pb) (ppm) | ≤1.0 |
Mercury (Hg) (ppm) | ≤1.0 |
Cadmium (Cd) (ppm) | ≤0.7 |
Total Plate Count (cfu/g) | <10000 |
E. Coli (MPN/100g) | Negative |
Mold & Yeast (cfu/g) | ≤1000 |
Salmonella (MPN/25g) | Negative |
Staphylococcus Aureus (MPN/100g) | Negative |
Pesticide Residue | Meet USP 561requirements |
Solvent Residue | Not use any solvent |
Aflatoxin B1 (μg/Kg) | <5 |
Citrinin (μg/Kg) | ≤50 |
Open Loop Monacolin-K (%) | ≥0.24 |
Close Loop Monacolin-K (%) | ≥0.16 |
Total Lovastatin (%) | ≤0.1 |
Telephone/Fax:
0086 531 68657639
Address:
1-1205 4th Building of Dinghao Square, No. 44 South Industrial Road, Jinan High-Tech Zone, Shandong, China
E-mail:
Rachel Zhao rachel@janestic.cn
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