Red Yeast Rice Extract (Monacolin K)

Product Name: Red Yeast Rice Powder

Other Names: Red Yeast Rice Extract; Red Yeast Rice P.E.; Red Rice Yeast; Red Koji Rice; Red Fermented Rice; Red Rice Koji; Ang-kak

Ingredient Category: Fermentation-derived rice-based ingredient

Primary Active Component: Monacolin K

Specification: Monacolin K 0.1%, 0.4%, 1.0%, 1.2%, 1.5%, 2.0%, 2.5%, 3.0% (HPLC)

Color Value Range: 1000, 1200, 1500, 2000, 2500, 3000, 4000

CAS Number: 75330-75-5

Microbial Source: Monascus purpureus

Raw Material Base: Fermented rice substrate

Physical Form: Red to reddish-purple fine powder

Processing Method: Controlled solid-state fermentation, drying, and fine milling

Quality Control: HPLC testing for Monacolin K content and batch consistency

Description:

Red Yeast Rice Extract is a fermentation-derived ingredient produced by cultivating the red yeast Monascus purpureus on polished rice under controlled conditions. Through this traditional solid-state fermentation process, the rice grains undergo biochemical transformation, gradually developing a bright red to reddish-purple color derived from natural pigments produced during microbial growth. This process also leads to the formation of a complex profile of fermentation metabolites, among which Monacolin K is recognized as the primary active component.

Red Yeast Rice has been used in China and other parts of East Asia for many centuries as a food preservative, natural colorant, spice, and fermentation ingredient. It is traditionally responsible for the characteristic red coloration of foods such as Peking duck and various fermented meat and rice products. Red Yeast Rice has also long been incorporated into rice wine production and other fermented food systems. Even today, Red Yeast Rice remains a dietary staple in China, Japan, and Asian communities worldwide, with long-term consumption deeply embedded in traditional culinary practices.

In addition to its culinary use, Red Yeast Rice has been applied in China for more than one thousand years in traditional dietary and medicinal contexts. Ancient records describe red yeast rice as being associated with supporting blood circulation and digestive comfort, including the relief of indigestion and diarrhea. These traditional applications laid the foundation for modern interest in Red Yeast Rice as a functional fermentation-derived ingredient.

After fermentation, the fully cultured red yeast rice may be processed in different forms depending on application requirements. It can be sold as dried whole grains, cooked and pasteurized as a wet paste, or further dried and finely pulverized to produce Red Yeast Rice Powder. When standardized according to Monacolin K content and color value, the material is referred to as Red Yeast Rice Extract, which offers improved consistency and suitability for industrial formulation. China is currently the world’s largest producer of Red Yeast Rice and Red Yeast Rice Extract, supplying global markets with both traditional and standardized products.

Red Yeast Rice Powder is also known as red rice koji, red fermented rice, red koji rice, anka, or ang-kak. In Japanese fermentation culture, it is classified as a type of “koji,” meaning grains cultivated with a mold culture, a food preparation tradition dating back to approximately 300 BC. In English-language literature, the ingredient may be referred to as either “red yeast rice” or “red rice koji,” reflecting both Chinese and Japanese fermentation traditions.

Function:

1. Red Yeast Rice Extract is widely used to help lower cholesterol levels and support the maintenance of healthy serum lipid profiles. The presence of naturally occurring Monacolin K makes Red Yeast Rice Powder particularly relevant for formulations focused on cholesterol management and lipid metabolism support.

2. Supports cardiovascular health by promoting balanced blood lipid metabolism and normal blood circulation. Red Yeast Rice Extract is commonly included in cardiovascular-focused dietary supplements and functional food products designed for long-term heart health maintenance.

3. Helps support blood pressure balance and overall metabolic stability. As a fermentation-derived ingredient, Red Yeast Rice Powder is frequently used in metabolic health formulations where lipid balance, circulation, and cardiovascular function are closely related.

4. Supports digestive function and gastrointestinal comfort, traditionally associated with fermented rice ingredients. Red Yeast Rice Extract has long been valued in traditional dietary systems for improving digestion and supporting normal stomach and intestinal function.

5. Contributes to normal cellular metabolism and energy utilization. Red Yeast Rice Powder is often positioned in formulations that emphasize metabolic activity, vitality, and internal balance as part of daily nutritional supplementation.

Application:

1. Used as a key raw material in dietary supplements formulated for cholesterol management, cardiovascular health, and blood lipid balance. Red Yeast Rice Extract is widely applied in capsules, tablets, granules, and powder blends containing standardized Monacolin K levels.

2. Applied in functional food formulations where Red Yeast Rice Powder serves as a fermentation-derived ingredient supporting lipid metabolism, circulation, and metabolic balance. Common applications include nutrition powders, functional beverages, and fortified food products.

3. Used in health food products that emphasize traditional fermentation ingredients, natural processing methods, and long-established dietary use of Red Yeast Rice Extract. These products are often positioned for long-term wellness and daily health maintenance.

4. Incorporated into combination formulations together with plant extracts, probiotics, enzymes, vitamins, and minerals to create comprehensive metabolic and cardiovascular support products. Red Yeast Rice Powder offers good formulation compatibility and stability in blended systems.

5. Applied as a natural pigment and functional component in food products requiring stable red coloration along with added nutritional value. Red Yeast Rice Extract provides both visual appeal and functional positioning in selected food applications.

6. Suitable for customized product development projects requiring specific Monacolin K specifications and color value ranges. Red Yeast Rice Extract can be tailored to meet different regulatory, formulation, and market needs across global regions.