Red Yeast Extract Powder is a kind of Food Pigment . The Natural Ingredients of Red yeast rice is rice that has been fermented by the red yeast, monascus purpureus. Red yeast rice has been used by the Chinese for many centuries as a Food And Beverage Additives , Food Coloring Material (Red yeast rice 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.
The Botanical Extract 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. There is also growing interest in evaluating red yeast rice for use as a Food Coloring Material and Preservatives Material.
Product names | Red Yeast Rice Extract |
Latin Name | Monascus purpureus |
Appearance | Reddish Brown to Dark Purple fine powder |
Specification | Lovastatin / Monacolin K: 0.2%-5% ,Red Powder Red Yeast Rice Powder, Red Powder Monascus Red Pigment 3%, Purple Red Powder |
Test Method | HPLC / TLC |
1 Stability over pH
2 Thermal stability
3 Light stability
4 Stable properties of other substances
5 Antimicrobial properties
6 Antioxidant
Application
1. Application in meat products Red kojic pigment has been widely used in meat products as a substitute for nitrite because of its good colouring property and strong antibacterial effect.
2. Application in condiments
The red koji pigment powder was directly added to fermented soy grains to participate in fermentation. The results showed that the red index and flavor of soy sauce were significantly improved.
3. Application in wine
Danxi Red koji wine is produced by pressure filtration process, retaining crude protein, vinegar, minerals and a small amount of aldehydes, esters and other substances in the fermentation process. It has the characteristics of strong aroma, mellow wine taste,unique flavor and rich nutrition.In addition, there are lu Gong Hong, Yongchun, Langfeng Mountain and other types of red qu wine.
4. Application in preserved vegetables
In the traditional production, soy sauce is often used as colorant in the processing of pickles to make the color of pickles more attractive. 5. Application in noodle production. The application of red yeast pigment in the production of flour products, such as the production of red yeast cookies, red yeast bread, cakes, red yeast noodles, etc.
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