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High Quality Red Yeast Rice
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Product: Views:57High Quality Red Yeast Rice 
Unit price: Negotiable
MOQ:
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Delivery date: Since the payment date Days delivery
Valid until: Long-term effective
Last updated: 2017-11-21 09:07
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Details
Red yeast rice is what is referred to, in Japanese, as a koji, meaning 'grain or bean overgrown with a mold culture', a food preparation tradition going back to ca. 300 BC.In both the scientific and popular literature in English that draws principally on Japanese, it is most often known as "red rice koji". English works favoring Chinese sources may prefer the translation "red yeast rice".

Due to the low cost of chemical dyes, some producers of red yeast rice have tried to modify their products with red dye #2 Sudan Red G.

Uses
Culinary
Red yeast rice is used to colour a wide variety of food products, including pickled tofu, red rice vinegar, char siu, Peking Duck, and Chinese pastries that require red food colouring. It is also traditionally used in the production of several types of Chinese wine, Japanese sake (akaisake), and Korean rice wine (hongju), imparting a reddish colour to these wines.

Traditional Chinese medicine
In addition to its culinary use, red yeast rice is also used in Chinese herbology and traditional Chinese medicine.It is taken internally to invigorate the body, aid in digestion, and revitalize the blood.

Red yeast rice and drugs
In the late 1970s, researchers in the United States and Japan were isolating lovastatin from Aspergillus and monacolins from Monascus, respectively, the latter being the same fungus used to make red yeast rice but cultured under carefully controlled conditions. Chemical analysis soon showed that lovastatin and monacolin K are identical. The article "The origin of statins" summarizes how the two isolations, documentations and patent applications were just months apart. Lovastatin became the patented, prescription drug Mevacor for Merck & Co. Red yeast rice went on to become a contentious non-prescription dietary supplement in the United States and other countries.
 

Item
 

Standard
 

Sensory standard
 

Red-brown to amaranth(powder), no visible impurity
 

Moisture ,%
 

≤10
 

Color Value ,u/g
 

≥1200
 

Arsenic (As ), mg/kg
 

≤1.0
 

Lead(Pb) , mg/kg
 

≤1.0
 

Total Bacteria Count,cfu/g
 

≤1000
 

Coliform bacteria , MPN/100g
 

≤30
 

Aflatoxin B1 , ug/kg
 

≤5.0
 

Pathogenic bacteria
 

Negative
 
 
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