Red yeast is distinguished from chemical raw materials, red yeast red pigment is based on rice as the main raw material, the use of red yeast mold through the liquid deep fermentation or solid fermentation to produce red yeast rice, and extracted from it in the form of powdered natural food coloring. The red coloring has physiological effects such as digestive aid, blood circulation, lipid lowering, etc. It is a kind of excellent natural food additives with health care effect on human body. It is easily soluble in water and alcohol and other organic solvents, PH stability, heat resistance, the temperature reaches 120 degrees Celsius is still quite stable, almost independent of the influence of metal ions and redox agents, strong coloring power, especially on the protein staining sex is good, is a scientifically tested security pigment.

Red yeast has been used for thousands of years in China

Red yeast was first discovered in China, and has been produced and used for more than a thousand years, and is a traditional product of rice fermentation unique to China and neighboring countries. The pharmacological masterpiece "Compendium of Materia Medica" has also been recorded: red quartz sweet, warm, non-toxic, the main treatment of food and blood, strengthen the spleen and dry stomach, treatment of dysentery under the water valley.

Red yeast can be divided into three categories according to its functional role: one is for brewing, mainly playing the role of saccharification agent; the second is for coloring, there are solid fermentation production of red yeast rice and liquid fermentation production of red yeast red; the third is the functional red yeast with functional components.

One of the red currant red pigment and pigment red currant rice is used as a food additive. In the processing of ham and meat products, nitrite was often used as a coloring agent in the past to maintain the color and preservation of meat products. And research has proved that red pigment as a natural pigment, better than synthetic pigments thermal stability, good coloring of proteins, soft tone, has been recognized by consumers, and after the toxicity test and mutagenicity test proved to be safe and non-toxic.