Red fermented rice powder for food colorant, natural

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Red fermented rice powder for food colorant, natural
Posting date : Nov 14, 2013
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Red Fermented Rice Latin name: Monascus purpureus Other names: Hongqu, red fermented rice, red kojic rice,red koji, fermented rice and etc.. Color Value: 1000u/g、1200u/g、1500u/g、2000u/g、2500 u/g、3000 u/g、4000 u/g Package: 20 kgs/carton、25 kgs/bag Description: Red Yeast Rice is a kind of natural food colorant, which is made by fermenting a type of red yeast called Monascus Purpureus over Non-Gmo rice. As a safe and stable red colorant, it is widely used in food industry especially in meat products, such as sausage. No any other natural food red colorant is found cheaper than red yeast rice. Beside red colorant, it acts as preservative and flavor as well. Features:  Color is bright and natural;  100% natural fermented, safe and no side effects;  High Color value, covered from 1000 u/g ~ 4000u/g;  Stable and strong color ability; Functions: red food colorant; Preservative; Flavor and etc.. Fields: Meat Products; Ketchup; Sauce etc. Quality Standard Item Standard Appearance Red to purplish-red powder Source 100% Fermented Rice Fragrance red yeast rice intrinsic fermented smell Granularity 90 % pass 200 mesh sifter Moisture,% ≤10 Colour value,u/g 1000~4000 Heavy metal(Pb),ppm ≤1 As,ppm ≤1 Yeast ≤25 cfu/g Mold ≤25 cfu/g Aflatoxin B1,ppb ≤5.0 Total Plate ≤5000 cfu/g E.coli ≤30 cfu/g Pathogenic bacteria Absence

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