Specifications

100% Natural Best Quality No Citrinin Red Yeast Rice Extract Monacolin-K
The best-100% no citrinin-Red Yeast Rice.

100% Natural Best Quality No Citrinin Red Yeast Rice Extract Monacolin-K

Product Name: Red Yeast Rice (No citrinin)

 

Product Name	Active Ingredient	Specification	Test Method
Red Yeast Rice Extract	Monacolin-K/ Lovastatin	0.4%, 0.8% ,1.0%, 1.2% ,1.5% ,2.0%, 2.5%, 3%,5%	HPLC Method
Red Yeast Rice Extract Water Soluble	Monacolin-K/ Lovastatin	1.0% ,1.5% ,2.0%, 2.5%, 3%	HPLC Method

 

 

100%  Natural  solid-state fermentation  

100%  No Citrinin                      

High assay of acid form of Monacolin K ( Mevinolinic acid in the range of 60-85% )           

Kosher   Certification                   

GMO Free                          

 

 New Product  : 100% Water soluble Red Yeast Rice 

 (100% be solved in cool water easily and the solution is transparent absolutely)

 

 Red Yeast Rice is produced by the Monascus purpureus with the cereals and water as raw materials in the 100% solid-state fermentation. According to the results from HPLC analysis, the Monacolin K( or mevinolin) in the natural Red Yeast Rice is mainly in the form of acid form Monacolin K( or Mevinolinic acid in the range of 60-85% ), instead of the lactone form. The results demonstrated this product is truly made from fermentation process. Another characteristic feature of this product is that there is no citrinin. Ergosterol,unsaturated fatty acid, amino acids, γ-GABA and active peptides are also found in this product, enduing this products more functional gradients and nutrients.

 

 Production process for Red yeast rice  

 

                       Steamed rice ( sterilization)

                                      ↓cooling naturally

Slant culture →seed culture →inoculate →fermentation ( moisture, temperature and humidity control)→ pasturization →drying→ grind screening →packing → sterilization → product.

 

Traditional Chinese Medicine

In addition to its culinary use, red yeast rice is also used in traditional Chinese herbology and traditional Chinese medicine. Its use has been documented as far back as the Tang Dynasty in China in 800 A.D. and taken internally to invigorate the body, aid in digestion, and remove "blood blockages" (which could refer to what modern-day science has documented as a cholesterol-lowering effect).