Red yeast rice is a fermented product of rice upon which red yeast (monascus purpureus) has been grown. When white rice is fermented with red yeast, it produces a deep red color and the rice is called red yeast rice. Before use, the red yeast is killed and the rice is pulverized and/or extracted. In China, red yeast rice has been used for centuries to enhance the color and flavor of food. It has also been used to promote blood circulation. Chinese pharmacopoeia, Ben Cao Gang Mu states that it “functions in invigorating spleen and digestion, promoting blood circulation, and resolving blood stasis.” Today, red yeast rice is a staple in many Asian countries, with typical consumption ranging form 14 to 55 g (0.5 to 2 oz.) per person daily.
By using modern biological engineering technology, we have isolated monascus anka nakazawa et sato to produce natural edible red yeast rice, through the technical of deep-liquid fermentation, with high quality rice as raw materials.

Our products have striking color, light and heat stability, purity, safety and wide PH-applying scope. It can be used as a natural colorant and health-caring food that can produce a rapid reduction of plasma cholesterol and plasma triglyceride levels in man. It also conforms to national standard, numbered GB4926-85.

Application:Our product has been widely applied to foods (meat products, juice, liquor,
drinks and pastries), medicament and cosmetic. It has a special effect in making sausages.

Physicochemical standard:Moisture % ≤9，Monacolin K 0.4%，Pb (mg/kg) ≤10 ，As (mg/kg) ≤1