Red Yeast Rice Extract Powder 0.4% Monacolin-K, HPLC

Red Yeast Rice Extract Powder 0.4% Monacolin-K, HPLC

SKU#: GJ9881
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Total : 25.00Kg x 1 = 25.00Kg

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Product Description

Red Yeast Rice Extract Powder is derived from red yeast rice, scientifically known as Monascus purpureus, which belongs to the Monascaceae family. This natural extract powder is produced from rice that has been fermented with red yeast and is minimally processed to retain its nutritional value and active compounds. Unlike artificial additives, red yeast rice extract powder retains the authentic properties and benefits of the fermented rice, giving it a red to reddish-brown colour and a mild, slightly earthy flavour profile making it a versatile ingredient for various dietary supplements and culinary applications. Red yeast rice extract powder is extracted from this fermented rice, ensuring that it is free from synthetic pesticides and fertilizers. The extraction process involves fermenting the rice with red yeast, followed by drying and powdering. While primarily known for its Monacolin-K content, red yeast rice extract powder also retains significant amounts of other beneficial compounds due to its less refined nature. It typically contains 0.4% Monacolin-K, as measured by HPLC (High-Performance Liquid Chromatography). It can also be incorporated into foods and herbal remedies for its nutritional benefits and unique Flavors profile.

  • Product Type:
    Raw Material/Extract
  • Product Category:
    Conventional
  • Product Sub Category:
    Herbs-Spices-Seasonings
  • Product Mix Category:
    Conventional Extract Powders
  • Package Type:
    25.00Kg
Product Data

Main Producing Countries

Bangladesh, China and India

Product Use

Production & Sourcing

Cultivated from specific varieties of Oryza sativa, including Basmati, Jasmine, and Parboiled, rice undergoes a meticulous cultivation process involving planting in well-drained soils and flooded fields, followed by harvesting and milling to remove the outer husk, bran, and germ, resulting in distinct grains ready for various culinary applications; moreover, rice syrup solids, derived from raw rice grains, undergo a milling process to extract starch, mixed with water, enzymes, and heat to form a concentrated syrup, while rice syrup undergoes a clarification process to produce a clean, neutral-tasting sweetener.

Harvest Time

Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.

The botanical name is Monascus purpureus.

The powder typically has a vibrant red to reddish-brown or purple in colour.

It is produced by fermenting rice with red yeast, followed by drying and powdering.

It has a mild, slightly earthy flavor.

Yes, it is non-GMO (Genetically Modified Organism).

Yes, it is gluten-free.

The moisture content is generally not more than 10.0% w/w.

It should be stored in a cool, dry place away from direct sunlight.

The Monacolin-K content is typically 0.4%, measured by HPLC.

Yes, it can be incorporated into various culinary applications.

The ash content is typically not more than 10.0% w/w.

It can be used in the food, pharmaceutical, and dietary supplement industries.

Yes, it is produced from rice fermented with red yeast that is free from synthetic pesticides and fertilizers.
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