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Red Fermented Rice, Food Coloring, Food Colorant manufacturer / supplier in China, offering Food Color of Powdered Red Yeast Rice, Monascorubrin Pigment (for Food Color), Powder Caramel Food Color (E150d-15DP01) and so on.

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Supplier Homepage Product FOOD COLOR (C) RED YEAST RICE POWDER (C05) Food Color of Powdered Red Yeast Rice

Food Color of Powdered Red Yeast Rice

FOB Price: US $2,000 / Ton
Min. Order: 1 Ton
Min. Order FOB Price
1 Ton US $2,000/ Ton
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Port: Qingdao, China
Transport Package: Plastic Bag, Pasteboard Drum
Payment Terms: T/T, D/P

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Basic Info
  • Model NO.: JNTc05-01
  • Packaging Material: Plastic
  • Shelf Life: >12 Months
  • Resource: Natural
  • Moisture: Less Than 10%
  • Fineness(100 Mesh Passing Rate): 100 Meshes-200 Meshes
  • Heavy Metal(Pb): Less Than 1mg/Kg
  • Total Plate Count: Less Than 1000cfu/G
  • Origin: Shandong, China
  • Certification: ISO, HACCP
  • Storage Method: Normal
  • Color: Red
  • Appearance: Brown Red
  • Color Value: Min 1500
  • Arsenic(as): Less Than 1mg/Kg
  • Aflatoxin: Less Than 5ug/Kg
  • Trademark: JANESTIC
  • HS Code: 3203001990
Product Description
Red yeast rice is made by fermenting red yeast, monascus purpureus, with Non-Gmo rice. Its main coloring ingridient is monascus red. Red yeast rice has been used by the Chinese for many centuries as a food preservative, food colorant, spice, and ingredient in rice wine. It also has been used in China for over 1,000 years for medicinal purposes. Red yeast rice was described in an ancient Chinese list of drugs as useful for improving blood circulation and for alleviating indigestion and diarrhea. There is also growing interest in evaluating red yeast rice for use as a natural food dye andor preservative. 

1. Steady with pH value
The alcohol solution of Red yeast rice is still red when the pH value is 11. The color of its aqueous solution turns only under the environment of strong acid or strong alkali. 
2. Good heat resistance
Processed under 120° C for sixty minutes, the color of aqueous solution doesn't turn obviously. It can be seen that aqueous solution is very steady under the processing temperature of meat product. 
3. Nice photostability
Red yeast rice is steady with light; And its alcohol solution is quite stable in ultraviolet radiation but its tint will be weakened in the strong sunlight. 
4. Not affected by metal ion
Red yeast rice is quite stable to Ca2+, Mg2+ and Cu2+. 
5. Not affected by oxidizer and reducer
When ascorbic acid, sodium sulfite or hydrogen peroxide are added in the Red yeast rice solution, its color isn't be changed. 
6. Good coloring performance
Red yeast rice is easy to color protein or raw materials with more protein, color on which is difficult to remove after coloring. 
7. Solubility
It is solube in fat, but not solube in water and glycerin.
8. Good safety
Red yeast rice has very good safety. Animal experiment indicates that any food made of edible Red yeast rice does not cause any acute chronic poisoning. 

1. Condiment(braise meat, preserved beancurd, jam); 
2. Food(meat, juice, drink, wine, beverage, candy, noodle, health food, cake, sanitaniam vinegar and etc. ); 
3. Medicine(Medicine colorant, Medicine ingredients etc); 
4. Cosmetic. 

AppearanceRed to dark purple, crisp texture, no mildew, no visible impurities
SmellWith red yeast rice (powder) inherented monascus smelling
Color Value>1500
Moisture (%)≤10
Arsenic (As) (ppm)≤0.5
Lead (Pb) (ppm)≤1.0
Mercury (Hg) (ppm)≤1.0
Cadmium (Cd) (ppm)≤0.7
Total Plate Count (cfu/g)<10000
E. Coli (MPN/100g)Negative
Mold & Yeast (cfu/g)≤1000
Salmonella (MPN/25g)Negative
Staphylococcus Aureus (MPN/100g)Negative
Pesticide ResidueMeet USP 561requirements
Solvent ResidueNot use any solvent
Aflatoxin B1 (μg/Kg)<5
Citrinin (μg/Kg)≤50
Open Loop Monacolin-K (%)≥0.24
Close Loop Monacolin-K (%)≥0.16
Total Lovastatin (%)≤0.1
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