Red Fermented Rice
Red Fermented Rice
Latin name : Monascus purpureus
Other names : Hongqu, Red Fermented Rice, Red Kojic Rice,Red Koji, Fermented Rice
Color Value : 1000u/g,1200u/g,1500u/g,2000 u/g ,2500 u/g ,3000 u/g ,4000 u/g
Package: 20kgs/carton,25kgs/bag
Description
Red Yeast Rice is a kind of natural food colorant,which is made by fermenting a type of red yeast called Monascus Purpureus over Non-Gmo rice. As a safe and stable red colorant, it is widely used in food industry especially in meat products, such as sausage. No any other natural food red colorant is found cheaper than red yeast rice. Beside red colorant ,it acts as preservative and flavor as well.
Specifications
1) Color value for red yeast rice: 1000 - 3000
2) Description: powder with deep red color
3) Moisture (%): ≤10
4) As (mg/kg): ≤1
5) Pb (mg/kg): ≤1.5
6) Fl. toxin Bl (ppm): ≤5
7) Total bacteria count (cfu/g): ≤5000
8) Coliform (MPN/100g): ≤30
9) E. Coli: negative
10) Salmonella (25g): negative
Features
- Color is bright and natural;
- 100% natural fermented, safe and no side effects;
- High Color value, covered from 1000u/g ~4000u/g;
- Stable and strong color ability.
Fields
Food ,Meat Products Condiment,Ketchup,Sauce,Biscuit,Candy,Cake and etc.
Package & Storage
Storage: Store in sealed containers at cool & dry place. Protect from light, moisture and pest infestation
Shelf life: 2 year when properly stored.
Packing: 1KG/Aluminum foil; 25KG/Drum.
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Remarks
CHANGSHA INNER NATURAL INc.
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