Red Yeast Rice Extract
Type: Herbal Extract | Variety: Red Yeast Rice | Form: Powder |
Part: Seed | Extraction Type: Liquid-Solid Extraction | Packaging: Drum |
Place of Origin: Shandong China (Mainland) | Grade: A | Brand Name: BNP |
Model Number: A | Color: bright reddish purple |
Packaging Detail: | 25kg/drum |
Delivery Detail: | 1-2weeks |
The best-no citrinin-100% water soluble-Red Yeast Rice. Active ingredient: Monacolin-K/Lovastatin,Color: bright reddish purple
Product Name: Red Yeast Rice (No citrinin)
Main Ingredient: Monacolin-K / Lovastatin
Specification:0.4%, 0.8% 1.0% 1.2% 1.5% 2.0%, 2.5%, 3%
Our manufacture is 100% in the solid-state fermentation. There is No Citrinin absolutely in the product .
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 Powder 0.4% , 0.8% , 1.0% , 1.5% , 2.0% , 2.5% , 3.0%
Red Yeast Rice Granular 0.4% ,1.0% , 1.5% , 2.0%, 2.5% , 3.0%
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
Process I
Steamed rice ( sterilization)
↓cooling naturally
Slant culture →seed culture →inoculate →fermentation ( moisture, temperature and humidity control)→ pasturization →drying→ grind screening →packing → sterilization → product.
Process II
Steamed rice ( sterilization)
↓cooling naturally
Slant culture →seed culture→inoculate →fermentation ( moisture, temperature and humidity control)→ pasturization → heating drying→extracting with ethanol→extracts→ the extracts mixed with red rice powder →drying→grind screening →packing → sterilization →product.
Boldfaced: the checking points