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Classification2016-07-07

Red Yeast Rice

Red Yeast Rice, a traditional fermented product, is the general name for a group of products made by inoculating Monascus on the rice and then through fermentation.

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Depending upon difference application,Red Yeast Rice can be classified into three types

1.Red Yeast Rice as food pigment

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               It is a kind of natural pigment widely used all over the world. Color value is the key specification. It’s mainly used in meat products.

2.Red Yeast Rice for wine fermentation

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3.Red Yeast Rice as health care, medicine, cosmetics, and food ingredient.

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These three types of Red Yeast Rice have similar appearance, but are different in the microbial strain and the technical process. Only the Red Yeast Rice which contains Monacolin K is called functional Red Yeast Rice. The production of functional Red Yeast Rice is a process of growing natural active ingredients from Monascus Purpureus by the secondary metabolism through fermentation. This process yields natural active Monacolin K which helps lower levels of cholesterol in blood. Therefore the Monacolin K content is the key specification of function Red Yeast Rice. 



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