Red Yeast Rice Powder

Xi'an Sentian Biotechnology Co., Ltd. is one of the leading manufacturers and suppliers of red yeast rice powder in China. We are committed to providing high quality customized service and OEM&ODM private label service for global clients. Please feel free to buy bulk red yeast rice powder in stock here from our factory. Also, free sample is available.

Red Yeast Rice Powder is a powder-like ingredient derived from fermented rice, produced by growing specific strains of the fungus Monascus on rice and drying and milling the fermented rice into a powder. It is a powder of fermented rice that contains the primary rice matrix and is used as a whole-food-based ingredient in commercial products, as opposed to one produced by an extraction and concentration process. The red to reddish-purple colour is a natural phenomenon occurring during the fermentation process; the composition of M. purpureus is dependent on the rice variety, the strain of M. purpureus, the fermentation conditions, fermentation, drying and milling process. It is usually supplied as a free-flowing powder, containing specifications for its appearance, particle size, moisture, ash, microbiological quality, heavy metals, etc. Manufacturers can also indicate the amount of naturally occurring monacolin, pigments, or other fermentation-related compounds depending on the process and use. The presence of citrinin is an important quality parameter, as it can be influenced by the strain of the microorganism as well as its fermentation conditions. It is mainly utilized in the manufacturing of foodstuffs, formula blends, dietary supplement formulations, and other products that need fermented rice powder. It can be conveniently packaged, weighed, blended, and incorporated into dry formulations in its powdered form.

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The primary and peculiar ingredients in Red Rice Powder consist of monacolins, Monascus pigments, and other metabolites produced during fermentation, along with the rice matrix. Of these components, monacolin K is the most notable component of red yeast rice, and one of the main naturally occurring monacolins produced during the fermentation by Monascus. Various other monacolins (monacolin J, monacolin L and other related monacolins) may also be found, and the quantities found will vary depending on the strain of Monascus and the fermentation conditions. The characteristic color is due to Monascus pigments, which also impart colour to other varieties of rice. Among the important quality characteristics are Monascus pigments, which are red, orange, and yellow pigments. Powder can also contain metabolites produced during the fermentation process (e.g. sterols, fatty acids, organic acids, peptides, etc.) and carbohydrates and proteins that are still present in the original rice, which are part of the powder matrix. The actual composition may differ significantly among products in the case of sourcing of ingredients; the specifications should clearly specify the desired level of monacolin or pigment, moisture, microbiological quality, control of heavy metals, and control of citrinin. These naturally occurring components should be viewed as the nature of the fermented rice, and not as an "extract profile.

1. Rice Selection & Preparation

Rice is carefully sorted, cleaned, and used for fermentation. Raw material is inspected for moisture, impurities, and quality prior to processing.

2. Steaming & Cooling

Rice is steamed or cooked so that starch is gelatinized and good conditions for the growth of Monascus are provided. Once it is cooked, it is then cooled to a suitable temperature for inoculation.

3. Strain Inoculation

The prepared rice is inoculated with a selected production strain of the fungus Monascus in a controlled, hygienic environment. In the prepared rice, a production strain of Monascus is selected and introduced under controlled hygienic conditions. It helps to ensure uniformity of fermentation from production batch to production batch with consistent inoculation.

4. Solid-State Fermentation

The inoculated rice is solid-state fermented under controlled conditions with optimized temperature, humidity, aeration, and fermentation time. At this stage, the fermentation takes place to produce the characteristic red color, pigments, monacolins, and other fermentation products in the rice by Monascus.

5. Drying

Once the desired fermentation profile is reached, the fermented rice is dried under controlled conditions to lower the moisture content and stabilize the final product, while preserving the fermented rice properties.

6. Milling & Sieving

Dried fermented rice undergoes mechanical milling to break apart its cells to yield the desired particle size and uniformity in the product for bulk handling and formulation.

7. Quality Control

Finished powder is tested per specific standards, usually including appearance, moisture, particle size, microbiological parameters, heavy metals, specified monacolin and pigment content, as well as citrinin control.

8. Packaging & Storage

Qualified Red Fermented Rice Powder is placed in appropriate food-grade bulk packaging, batch-marked, and kept in a cool and dry area to prevent moisture and high temperatures before delivery.

Red Yeast Rice Powder is a traditional fermented food material that has a long history of use as a fermented food ingredient for making rice. The safety characteristics are closely related to its natural rice matrix and metabolites generated during the fermentation process of Monascus. The most significant safety concern is citrinin, which can be found depending on the strain of Monascus and the fermentation process; thus, the amount of citrinin in commercial products is an important quality parameter. You will also find that the powder contains naturally occurring monacolins, such as monacolin K, and the concentration of these may differ from one product to another. Other common quality factors are microbiological purity, heavy metals, pesticide residues, moisture, and foreign material. Overall, it is not a chemically synthesized substance, but is a food or food-ingredient material and is safe based on the properties of the fermented rice and the naturally occurring components of the product. The composition of a commercial ingredient application should have a clear definition and tolerable amounts of any undesirable fermentation by-products, specifically citrinin, for a well-characterized product.

1. What is Red Yeast Rice Powder?

Red Yeast Rice Powder is made by culturing selected strains of Monascus on rice and then drying and grinding the rice into a powder. It is not extracted from fermented rice as Red Yeast Rice does, and it is not a pure extraction of fermented rice.

2. What are the main components of Red Yeast Rice Powder?

The most prominent components of it are monacolins, Monascus pigments, and other metabolites resulting from the fermentation process. The most interesting naturally occurring monacolins are monacolin K.

3. How is Red Yeast Rice Powder manufactured?

It is often made by solid-state fermentation of ready rice using Monascus and then dried, milled, and sieved to meet the specifications for powder.

4. What quality parameters are important for Red Yeast Rice Powder?

The appearance, particle size, moisture, microbiological quality, heavy metals, monacolin or pigment content, and citrinin content are common specifications.

5. What is the difference between Red Yeast Rice Powder and Red Yeast Rice Extract?

Red Yeast Rice Powder refers to the dried and milled fermented rice, and Red Yeast Rice Extract is the extract and concentration of the fermented rice.