| CAS No.: | No |
|---|---|
| Formula: | No |
| EINECS: | No |
| Certification: | BRC, ISO, HACCP, Halal |
| Packaging Material: | Paper |
| Storage Method: | Keep in Dry and Ventilate Place |
| Customization: |
|---|
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Audited Supplier Red yeast rice is a traditional Chinese culinary and medicine product. It is made by culturing rice with various strains of the yeast Monascus purpureus. Some preparations of red yeast rice are used in food products in Chinese cuisine, including Peking duck. The composition of red yeast rice products varies depending on the yeast strains and culture conditions used to manufacture them. The strains and conditions used to produce culinary red yeast rice differ from those used to produce products that are intended to lower cholesterol. The red yeast rice used in food products contains only traces of monacolin K or none at all.
| The Item | Unit | The Standard |
| Appearance | -- | Red-brown to amaranth(powder), no mildew changes and no visible impurity |
| Moisture | % | 10.0Max. |
| Color Value | u/g | 1500Min. |
| Arsenic | mg/kg | 1.0Max. |
| Lead(as Pb) | mg/kg | 1.0Max. |
| Total Plate Count | cfu/g | 1000Max. |
| Citrinin | μ/kg | 2000Max. |
| Coliform Bacteria | MPN/100g | 30Max. |
| Mould | cfu/g | 25Max. |
| Yeast | cfu/g | 25Max. |
| Pathogenic Bacteria | - | Negative |
Store in tightly closed orignal package at cool, dry and ventilated places.
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