Red Fermented Rice

Red Fermented Rice

Red Fermented Rice, also known as Monascus Red, is a natural colorant made from rice fermented with Monascus purpureus. This traditional ingredient is commonly used in the food industry for its vibrant red hue and subtle flavor. Red Fermented Rice is widely applied in products like sauces, wines, et viandes transformées. In addition to its use as a colorant, it has been associated with traditional Chinese medicine practices for promoting digestion and circulation.

Huiles Essentielles Naturelles:

• Apparence: Murrey Powder
• Light Absorbance: 10 E 1%1CM (495±10nm) ≥ 100%
• Acésulfame de potassium: ?? 3.5
• Perte au séchage: ?? 6.0%
• Teneur en cendres: ?? 7.4%
• Conduire (Pb): ?? 10 mg/kg
• Arsenic (Comme): ?? 5 mg/kg
• Mercure (Hg): ?? 1 Ppm
• Zinc (Zn): ?? 50 Ppm
• Cadmium (CD): ?? 1 Ppm
• Coliform Bacteria: ?? 30 N° du fabricant/100g
• Pathogenic Bacteria: Not Detected

Applications: Red Fermented Rice is ideal for coloring food products such as pickled tofu, red rice vinegar, char siu, and traditional Chinese pastries. It is also utilized in beverages like rice wines and sakes.

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