Red Yeast Rice

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Red Yeast Rice

 
 

Red Yeast Rice

Monascus purpureus Went.

Organic powder

Tests done on every batch

Manufacturers determine the amount and types of testing done on raw ingredients. Nature’s Way goes above and beyond industry standards with extensive testing on every batch of ingredients before they even go into production.

Identification

Verifying each botanical genus, species, and plant part ensures your product contains the exact ingredient listed in the Supplement Facts panel and will support the benefit stated on the label. High-Performance Thin-Layer Chromatography (HPTLC) testing provides a detailed chemical fingerprint of the ingredient for comparison against certified botanical reference standards. HPTLC testing is among the best, most reliable methods for authenticating raw materials.

Microbiological contaminants

Nature’s Way tests every ingredient for microbial contaminants that can break down ingredients, decrease potency, and degrade a product’s quality. Verifying that ingredients meet regulatory standards for microorganisms like bacteria, molds, and yeasts helps ensure a safe and compliant product.

Citrinin

Citrinin is a mycotoxin produced by certain molds during the fermentation process of red yeast rice. Nature’s Way tests every batch of red yeast rice to ensure it meets safety limits, known as tolerances, established by the FDA.

Tests performed periodically

Nature’s Way performs additional tests to ensure every supplier’s testing meets federal regulatory and our own high standards. Extra testing is especially critical for monitoring higher-risk botanicals.

Pesticides

The Environmental Protection Agency (EPA) sets safety limits, known as tolerances, for residual pesticides, and the Food & Drug Administration (FDA) requires botanical suppliers to comply. Nature’s Way verifies compliance with these tolerances through annual or periodic in-house testing of raw materials following the standards outlined in USP <561> to ensure safety and quality.

Aflatoxins

Aflatoxins are naturally occurring mycotoxins produced by specific mold and fungi species that grow on crops and botanicals, so it’s important to know your products are tested for them. Aflatoxin qualification testing at Nature’s Way ensures our suppliers’ testing is reliable and that the ingredients meet the required qualifications.

Red Yeast Rice

The ingredient

Red Yeast Rice is a fermented product made by culturing white rice with the mold Monascus purpureus. The fermentation process produces natural pigments called azaphilones that turn the rice into a bright reddish-purple color, which is also used to dye foods and cosmetics. In fact, depending on the strain and conditions, Monascus molds can produce yellow, orange, and purple pigments—making it a natural rainbow factory.

Red Yeast Rice is entirely cultivated, never wild-crafted, because it requires a controlled fermentation process. The Monascus purpureus mold is inoculated onto rice and fermented for 3 to 6 days at room temperature. After fermentation, the rice is milled into a vivid red powder, which is also commonly used as a food dye.

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