Red Yeast Rice Granules

Red Yeast Rice Granules Supplier:

Guanjie Biotech has focused on red yeast rice granules for 20 years. Because red yeast rice powder is usually 80-100 mesh and it is too poor fluidity, it is easy to clog the machine and capsule during the process of filling capsule and pressing tablets. We use extruding granulator to make 20-40 mesh granules. This makes the flowability strong and easy to fill capsules and make tablets.

 

COA:

Item	Specification	Result	Method
Basic Product Information
Country of Origin	China	Conform	/
Genus and Species	Oryza sativa subsp. indica	Conform	/
Marker Compounds
Monacolin-k	>3.0%	3.19%	HPLC
Organoleptic Data
Appearance	Granular	Conform	GJ-QCS-1008
Color	Light red to dark red granular	Conform	GB/T 5492-2008
Odor	Characteristic	Conform	GB/T 5492-2008
Taste	Characteristic	Conform	GB/T 5492-2008
Physical Characteristics
Peroxide value	<10 meq/kg	Complies	CP2010
Particle Size	20-80mesh	Conform	GB/T 5507-2008
Loss on drying	<8.0%	4.25%	GB/T 14769-1993
Ash Content	<5.0%	2.18%	AOAC 942.05, 18th
Solvent Residue	Eur Pharm	Conform	GJ-QCS-1007
Aflatoxin B1	Max.2ppb	Complies	HPLC
AflatoxinB1,B2,G1,G2	Max.4ppb	Complies	HPLC
Citrinin	Max.50ppb	Not Detected	HPLC
Heavy Metals
Total Heavy Metals	<10 ppm	<10.0ppm	USP <231>, method II
As	<2.0ppm	0.33ppm	AOAC 986.15, 18th
Pb	<2.0ppm	0.07ppm	AOAC 986.15, 18th
Cd	<0.5ppm	0.10ppm	AOAC 986.15, 18th
Hg	<0.5ppm	<0.01ppm	AOAC 971.21, 18th
Microbiology Analysis
Total Plate Count	Max.10000cfu/g	Complies	USP
Yeast & Mold	Max.100cfu/g	Complies	USP
E.Coli	Negative	Not Detected	USP
Salmonella	Negative	Not Detected	USP
Staphylococcus	Negative	Not Detected	USP

 

Production Process

The production process is roughly divided into the following steps:

• Cultivation of Aspergillus rubra:

First, under suitable temperature and humidity conditions, Aspergillus erythropolis is inoculated on steamed rice or wheat. These grains will become the growth substrate for Aspergillus erythropolis.

• Solid state fermentation:

The inoculated rice or wheat together with Aspergillus erythropolis undergoes solid-state fermentation in a specific environment. During this process, Aspergillus erythropolis will utilize the nutrients in the substrate for growth and metabolism.

• Red pigment production:

As fermentation proceeds, A. erythropolis produces red pigment, causing the surface of rice or wheat to gradually take on a red color.

• Separation and Processing:

Finally, the fermented rice or wheat will be separated to form red yeast rice granules. These pellets can be further processed to meet specific product requirements and specifications.

The process of making red yeast rice pellets focuses on environmental hygiene and temperature control to ensure product quality and safety. The process also requires strict adherence to food safety management standards and regulations to ensure product traceability and compliance with food safety requirements.

 

 

Flow Chart:

 

Nutritional value

 

● Cardiovascular Health:

The erythrocyanidin pigment in red yeast rice granules is believed to be beneficial to cardiovascular health as it helps maintain normal cholesterol levels, thus contributing to normal cardiovascular function.

●Antioxidant effects:

The pigments in red koji granules have certain antioxidant properties that counteract the production of free radicals and help protect cells from damage caused by oxidative stress.

●Blood Sugar Regulation:

Some studies have suggested that it may have a regulatory effect on blood sugar levels, which may be beneficial for blood sugar management and the prevention of diabetes.

They are used as a natural product rich in vitamins and minerals. It may offer multiple benefits for cardiovascular health, antioxidants and blood sugar control.

 

Applications

Red yeast granules are a food additive made from solid-state fermented red yeast (Monascus purpureus). It has a bright red color and rich nutritional value. Therefore it has a wide range of applications in the food industry. Red yeast rice particles are not only used as natural color additives, but also play an important role in flavoring and functional foods. Its application not only improves the color and taste of food, but also enhances the nutritional value and quality of the product.

1. Applications in the food industry

•Color additives

Red Yeast Granules are known for its naturally derived red color pigment. It is used as a color additive in food. It is widely used in bread, cookies, pastries, jellies and other kinds of food products. It imparts an eye-catching red color to food products, increasing the attractiveness and aesthetics of the products. The natural coloring properties of red yeast rice particles have made them popular among consumers and producers, and have gradually replaced traditional artificial coloring.

 

2. Flavoring

In addition to being used as a pigment, it is also commonly used as a seasoning. It is used in the preparation of fermented foods. Its unique flavor and presentation effect can increase the level of taste and freshness of food texture. For example, it is used in seasonings such as tempeh and soy sauce. This not only gives the food the traditional seasoning flavor, but also adds red appearance characteristics to the food.

•Functional foods

Because red granules are rich in vitamins and minerals, they are also widely used in the production of functional foods. Red yeast rice granules can increase the nutritional content of products such as health products and dietary supplements. This provides consumers with more diversified nutritional choices and also gives the products a natural red color, which is in line with the consumer trend of healthy and natural.

 

3. Meat Products
Red yeast rice bulk granules have an important role in the processing of meat products. In particular, it is widely used in the production of processed foods such as sausages and ham. In addition, red currant granules can also effectively improve the taste and flavour of meat products, making them more tasty and rich. More crucially, Red yeast rice bulk particles also have certain antioxidant properties. It can extend the shelf life of meat products to a certain extent, which helps to maintain the freshness and quality of the products.

 

4. Confectionery and desserts
Red yeast rice granules also have a variety of uses in confectionery and dessert making. Its natural red pigment adds a rich colour to confectionery and desserts, while maintaining the healthy attributes of the product. As a natural coloring agent, it is widely used in the production of red-colored desserts. Examples include jellies, ice creams and candies. Consumers' desire for natural and healthy food has further contributed to the widespread use of red currant granules in this field.

 

 

Impact And Effect On Food Processing

•Improvement of food color

Red yeast granule acts as a powerful natural color additive. It can provide a bright red color to food products. This red color is not only stable but also enhances the visual appeal of food products. This makes the products more attractive and enticing and improves their market competitiveness.

•Adding nutritional value

In addition to the impact of color, red granules can also add rich nutritional value to food. Its content of vitamin B, minerals and other nutrients provide additional nutritional supplements to the food, making it more nutritious and in line with the demand for a healthy diet.

•Increase food quality

Some of the ingredients in red yeast granules have antioxidant and antibacterial properties. It can help extend the shelf life of food and improve food taste.

 

Preservation and Storage

Preservation conditions

•Moisture-proof and sealed:

Red yeast rice particles need to be kept dry during storage. Therefore the best preservation condition is to put it in an airtight container and place it in a dry and ventilated environment to avoid humidity.

•Avoid light:

It should avoid exposure to direct sunlight and are best placed in a cool place. Prevent light exposure from causing damage to the stability of the pigment.

•Keep away from odor:

It should be kept away from items with volatile odors so that they do not absorb other flavors. This can affect the flavor and quality of the product.

•Temperature control:

Suitable storage temperature is generally at room temperature (15-25 degrees Celsius), avoid high temperature or too cold environment to ensure that the stability of the product and pigmentation remain good.

 

Shelf Life And Stability

•Shelf life:

Red yeast rice granules can maintain a long shelf life, usually one to two years, under proper storage conditions. However, to ensure product quality and safety for consumption, it is recommended that they be used within the date of manufacture and expiration date.

•Stability:

The stability of Redcurrant Granules depends on storage conditions such as sealing, drying, and protection from light. Proper storage ensures the pigment stability and quality of the product, maintaining its optimal effect and nutritional value.

 

Product Qualification

 

Our factory:

 

Certification

We have obtained the NON-GMO by Pony test international group. And we get the certifications about HALAAL,ISO 9001,ISO 22000,Kosher, PAHS,SC and so on.

 

Package&Warehouse:

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