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Red Kojic rice (fermented rice) is produced by mixing the monascus anka with the steamed rice and fermenting at controlled temperature and moisture. It is usually to be used as powder form to improve the color of food.
Application:
Sausage; meat products; alcoholic drink, candy, cosmetics and other products.
Appearance | Powder with deep red color |
Source | 100% Fermented Rice |
Color Value (u/g) | 1000, 1200, 1500, 2000,2500 |
Granularity (200 mesh) | ≥95% |
Moisture | ≤10% |
Lead(Pb) | ≤1 ppm |
Arsenic(As) | ≤1 ppm |
Total plate count | ≤ 1000 cfu/g |
Yeast | ≤ 25 cfu/g |
Mold | ≤ 25 cfu/g |
Coliform | ≤ 30 cfu/g |
Pathogen | negtive |
Storage:
Protect from exposure to air and light. Keep the product cool in dry environments. Do not freeze. When a package has been opened, it is recommended that the bag is resealed to avoid any exposure to humidity.
Shelf life:
Shelf life is minimum 12 months in unopened containers at the above storage conditions.
Red Fermented Rice