100% Natural Citrinin Free Red Yeast Rice 1%~4%

 100% Pure Nature GMP Factory Monacolin K Red Yeast Rice

Product: Red Yeast Rice

Appearance: Purple red powder

Odor: The faint characteristic odor

Monacdin:(mg/g)

Grade A  >15

Grade B  >8---15

Grade C  >4---8

Water: <10%

As: <1.0mg/kg

Pb: <2.0mg/kg

Aflatoxin B1: <5.0ug/kg

Color value: >500

Total Plate Count: <1000cfu/g

E.coli Form: <30MPN/100g

Yeast&Mould: <25cfu/g

Description:

Red Yeast Rice, native to China, is obtained from high-quality rice through solid fermenting and processing Monascus purpureus which yields high Monacolin K, substances known to inhibit cholesterol synthesis. As the key index, the ratio of Monacolin K of our product ranges from 0.4% to 1.5%. It is a natural product with non-toxic effect.

Funtions:

The prominent effects of our functional red yeast rice are listed as follows:

1. Achieve healthy blood lipids. Lower LDL cholesterol

    including triglycerides levels. Help promote HDL cholesterol

2. Support healthy blood pressure levels. Our product has significant potencial to reduce hypertension risk in individuals

3. This product is also useful for improving blood circulation and for alleviating diarrhea and indigestion

Application:

Red yeast rice powder has been used in China for centuries as both a food and as a medicinal substance. It is made by fermenting a type of yeast called Monascus purpureus over red rice. In Chinese medicine, Monascus purpureus is used to promote blood circulation, soothe upset stomach, and invigorate the function of the spleen, a body organ that destroys old blood cells and filters foreign substances. In addition, this dietary supplement has been used traditionally for bruised muscles, hangovers, indigestion, and colic in infants. Recently, it has been discovered that Monascus purpureus contains substances that are similar to prescription medications that lower cholesterol. There is also growing interest in evaluating red yeast rice for use as a natural food dye and preservative.

Specification:   

Advantage

1, Our Red Yeast Rice is 100% Natural

2,Our Red Yeast Rice contain more than 60% MVA

3,Our Red Yeast Rice have no Citrinin

Red yeast rice is rice that has been fermented by the red yeast, monascus purpureus. It has been used by the Chinese for many centuries as a food preservative, food colorant (it is responsible for the red color of Peking duck), spice, and ingredient in rice wine. Red yeast rice continues to be a dietary staple in China, Japan, and Asian communities in the United States, with an estimated average consumption of 14 to 55 grams of red yeast rice per day per person.

Red yeast rice 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.

Red Yeast Rice

1.Application scope

 This criterion and specification apply in Red Yeast Rice

2.Definition of functional health food type

 Red yeast rice is made by fermenting red yeast (Monascus purpureus) on rice and the edible functional heath food which is made by producing and processing, it is suitable to below 3 and 4.

3.The production standard

 The rice(above 90%) with red yeast , Monascus purpureus(below 10%) , it uses and must be pure solid fermenting(100% solid state fermentation) , the liquid fermentation is not acceptable.

It can not use only monacolin-k by separation and refines.

The materials collect and after removing the impurity, must controlled by appropriated sterilization.

The inoculated red yeast(Monascus purpureus) is well alive and controlled the growth of the other microbe, which is thoroughly controlled. Especially, it is controlled the mold toxin is not produces by the other mold germ.

4.Specification

Appearance: light reddish or reddish brown color.Total content of Monacolin-K(%):More than 0.05

Active type Monacolin-K(beta –hydroxy acid form):Must be confirmed.

Moisture(%):Must be below 10.0

citrinin ( ug/kg ): Must be below 50(it is very important factor)

A colon bacillus: Must be a negative

GMP Workshop