Natural Oraganic Food Colorants Red Fermented Rice

• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Color: Blue
• Resource: Natural
• Model NO.: FoodKem
• Application: in Food and Pharmaceutical Industry
• Transport Package: Leather Bag
• Specification: 25KG/BAG
• Trademark: FoodKem
• Origin: China
• HS Code: 2936270000
• Production Capacity: 1 Milllion Metric Ton Per Year

Product Description

Product Description

    Red fermented rice (Red yeast rice, red kojic rice, red koji rice, anka, or ang-kak) is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus.
    Red yeast rice is used to colour a wide variety of food products, including pickled tofu, red rice vinegar, char siu, Peking Duck, and Chinese pastries that require red food colouring. It is also traditionally used in the production of several types of Chinese wine, Japanese sake (akaisake), and Korean rice wine (hongju), imparting a reddish colour to these wines. Although used mainly for its colour in cuisine, red yeast rice imparts a subtle but pleasant taste to food and is commonly used in the cuisine of Fujian regions of China.Red fermented rice is a fermented product of rice in which red yeast (Monascus Purpureus Went) grows. We produce red yeast rice by using no harmful rice, it is a kind of natural food colorant, has been widely used in meat products like sausage and ham, fermented bean curd, wine making, cakes, medicine and cosmetics etc. It can obtain ideal result due to its features of good coloring, bright and lustrous color.

Specification

ITEM	STANDARD
Sensory STANDARD	Red-brown to amaranth(powder) no visible impurity
Moisture=< %	10
Color Value  >=u/g	1200-4000
Mesh Size (Through 100mesh) >=%	95
Water Soluble substance =< %	0.5
Acid Soluble Substance  =< %	0.5
Lead  =< ppm	10
Arsenic  =< mg/kg	1
Heavy Metals( As Pb) =< mg/kg	10
Mercury =< ppm	1
Zinc =< ppm	50
Cadimum =< ppm	1
Coliform Bacteria =< mpn/100g	30
Pathogenic bacteria	Not Allowed
Salmonellae and staphylococcus aureus	Not Allowed

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