Red Yeast Rice Liquid contains substantial amount of Monacolin K , Which is chemically indentical to the Active ingredient in the cholesterol- lowering drug lovastatin, Monacolin K is also known as Natural lovastatin. Red yeast rice is used to lower blood cholesterol levels and blood pressure.
The red yeast rice we supply is :
1. High content of MVA;
2. Strict control of Citrinin. We can test by ourselves and the quality meet the international standard .
3. No synthetics Lovastatin.
4. Factory direct supply
5. Free samples and test report for ever batch.
Specification:
Product Name | Active Ingredient | Percent or Concentrate | Method |
Red Yeast Rice | Monacolin K | 0.4% (MVA NLT 60%) | HPLC |
Red Yeast Rice | Monacolin K | 1.0% (MVA NLT 60%) | HPLC |
Red Yeast Rice | Monacolin K | 1.5% (MVA NLT 60%) | HPLC |
Red Yeast Rice | Monacolin K | 2.0% (MVA NLT 60%) | HPLC |
Red Yeast Rice | Monacolin K | 2.5% (MVA NLT 60%) | HPLC |
Red Yeast Rice | Monacolin K | 3.0% (MVA NLT 60%) | HPLC |
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
