Red Yeast Rice
1. Color value: 800~3000u/g
2. Packing: 20kgs/carton
3. Function: Inhibition bacteria and antisepsis

Specification:
Functional Red Yeast Rice
1. Monacolin K(Lovastatin): 0.4%, 0.8%, 1%, 1.5%, 2%, 2.5% 3.0%
2.100% Water Soluble Red Yeast Rice Powder: 1%, 1.5%, 2%, 2.5% 3%
3. Monacolin K, No Citrinin

Red Yeast Rice Capsule: 500mg, 600mg

Characteristics:
1. Steady with pH value
The alcohol solution of Red yeast rice is still red when the pH value is 11. The color of its aqueous solution turns only under the environment of strong acid or strong alkali.
2. Sound heat resistance
Processed under 120° C for sixty minutes, the color of aqueous solution doesn't turn obviously. It can be seen that aqueous solution is very steady under the processing temperature of meat product.
3. Sound photostability
Red yeast rice is steady with light; And its alcohol solution is quite stable in ultraviolet radiation but its tint will be weakened in the strong sunlight.
4. Not affected by any metal ion
Red yeast rice is quite stable to Ca2+, Mg2+ and Cu+.
5. Not affected by any oxidizer and reducer
When ascorbic acid, sodium sulfite or hydrogen peroxide are added in the Red yeast rice solution, its color isn't be changed.
6. Good coloring performance
Monascus is easy to color protein or raw materials with more protein, color on which is difficult to remove after coloring.
7. Good safety
Monascus has very good safety. Animal experiment indicates that any food made of edible Red yeast rice does not cause any acute chronic poisoning.


Red yeast rice
1. Red Yeast Rice:
A. Pellet or powder: 60~200 mesh(optional)
B. Moisture: 9% max
C. Color value, u/g: 800~2000(optional)

2. Functional Red Yeast Rice:
A. Moisture: 9.0% max
B. Color value, u/g500
C. Monacolin K(Lovastatin): 0.4%, 0.6%, 0.8%, 1.0%, 1.2%

3. Monascus pigment
A. Moisture: 9% max
B. Color value(E 1% 505nm, 1cm) 1000, 1500, 2000 min