Red Yeast Rice Powder (Monacolin)

• Customization: Available
• CAS No.: 874807-57-5
• Formula: C21h26o5
• Model NO.: CAS: 874807-57-5
• EINECS: N/a
• Type: Probiotic
• Appearance: Powder
• Quality: Pharmaceutical, Industrial
• Colour: Red
• Transport Package: 25kg/Bag
• Specification: 99%
• Trademark: puyer
• Origin: China
• Production Capacity: 100000kg/Month

Product Description

Product Detail
Name: Red Yeast Rice Powder (Monacolin)
CAS: 874807-57-5
Feature:
Monacolin is a kind of high-quality natural food pigment fermented by filamentous fungi of the genus Monascus, and is a secondary metabolite of Monascus. It can be obtained by deep culture of red yeast rice or extracted from red yeast rice. It has the ability to lower blood fat, lower blood pressure, antioxidant and strengthen liver function, promote cell metabolism, and improve human immunity. The coloring performance of red yeast rice is similar to that of red yeast rice. It has strong inhibitory effect on Bacillus subtilis and Staphylococcus aureus, and weaker inhibitory effect on Escherichia coli and Streptomyces griseus..
Monacolin has the following applications/functions:
Coloring agent and antibacterial effect, improve immunity and lower blood pressure
1.Monascus pigment has many applications in food. Because of its good coloring performance and strong antibacterial effect, monascus pigment can replace nitrite as a coloring agent for meat products and has been widely used in meat products. The coloring principle of monascus pigment and nitrite is completely different: nitrite forms nitrosomyoglobin with myoglobin, while monascus pigment is dyed directly. Both can give meat products unique. Flesh red. And flavor, inhibit the growth of harmful microorganisms, extend the shelf life, but the application safety of monascus pigment is higher. After adding monascus pigment to pickled products, the amount of nitrite can be reduced by 60% without affecting its sensory characteristics and storability, and its color stability is far better than the original product. At the same time, monascus pigments are also widely used in condiments. Saccharified and flavored koji (special for soy sauce) is a composite monascus strain prepared from monascus as the starting strain. The use of saccharified and flavored koji in soy sauce brewing can make The total nitrogen utilization rate of raw materials and the yield rate of soy sauce are significantly improved...
2.Monascus pigment has the effect of lowering blood pressure and lipid. Monascus pigment has a better effect of lowering blood pressure in patients with low-renin hypertension. Coenzyme Q10 can be isolated after fermentation of red yeast rice. Coenzyme Q10 is an activator of cell metabolism and cell respiration, which can improve mitochondrial respiratory function and promote oxidative phosphorylation. It is also a natural oxidant produced by the cell itself, which can inhibit the peroxidation of mitochondria and protect the structural integrity of biological membranes. It has a non-specific enhancement effect on immunity, can increase the phagocytosis rate of phagocytes, increase the production of antibodies, and improve T cell function.
Composition:
Appearance: White powder
Assay: 98%
Packing: 25kg/drum or as discussed
Shelf Life: 2 years
Storage: Store in cool and dry area
Certification:ISO GMP KOSHER HALAL