Specifications

Type: Herbal Extract Citrinin: 100% No Citrinin
manufacture: solid-state fermentation

Specifications

It is produced by the Monascus purpureus with the cereals and water as raw materials in the 100% solid-state fermentation. 

 Red Yeast Rice (100% Citrinin Free)

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

 

Monak ^TMRed 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.

 

 Monak ^TMWater solubility Red Yeast Rice .

 Apart it contains high assay of acid form of Monacolin K ,it can 100% be solved in cool water easily and the solution is transparent absolutely. so we can use it in functional beverage or drink as nutrition supplement or natural colorant.

 

 

 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).