
Red Yeast Rice
Also known as: Monascus red, red koji rice, red fermented rice
A fermentation-derived natural red colour from Monascus culture. Food grade, colour value 1200 / 1300 / 1500. Available ex-stock UAE.
- CAS No.
- 874807-57-5
- Grade
- Food grade, colour value 1200 / 1300 / 1500
- Packing
- 20 kg or 25 kg carton with PE liner
Red Yeast Rice is a fermentation-derived natural red colour from Monascus culture. We carry it within our colors line and supply it to manufacturers across the UAE, the GCC and East Africa.
It is supplied as dark red to purple-red powder, in food grade, colour value 1200 / 1300 / 1500. The CAS number is 874807-57-5.
Applications of Red Yeast Rice
Typical applications include:
- Natural red in processed meat, sausage and ham
- Colouring of surimi, fish paste and seafood analogues
- Traditional fermented foods and sauces
- Natural colour in bakery and confectionery
Packing, storage and handling
Standard packing is 20 kg or 25 kg carton with PE liner. Store in cool, dry and dark. Shelf life is 24 months from the date of manufacture when stored as specified.
Buying Red Yeast Rice in the UAE
| CAS No. | 874807-57-5 |
|---|---|
| Appearance | Dark red to purple-red powder |
| Grade | Food grade, colour value 1200 / 1300 / 1500 |
| Purity / Assay | Colour value as specified |
| Colour value (CV) | 1200 · 1300 · 1500 |
| Solubility | Water-soluble and alcohol-soluble grades |
| Origin | Monascus purpureus fermentation |
| Heat stability | Good up to 120 °C |
| Packing | 20 kg or 25 kg carton with PE liner |
| Storage | Cool, dry and dark |
| Shelf life | 24 months |
Values are typical for the grade we stock. Please confirm the required specification with our sales team.
- Natural red in processed meat, sausage and ham
- Colouring of surimi, fish paste and seafood analogues
- Traditional fermented foods and sauces
- Natural colour in bakery and confectionery
What packing is Red Yeast Rice supplied in?
Which grade of Red Yeast Rice do you stock?
Can you deliver Red Yeast Rice outside the UAE?
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