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Ankascin® 568-P
Ankascin® 568-P is fermented red yeast rice that’s free from the risky natural lovastatin or monacolin K. It contains high levels of two new active compounds monascin & ankaflavin and has been verified in terms of safety and applications by many animal and clinical studies.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
- Pharma and Nutraceuticals Functions
- Supplement
Product families
Applications
Food & Nutrition — Nutrition & Well Being
- Nutraceuticals & Supplements
Product Families
Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
- Supplements & Functional Ingredients
Food Ingredients — Nutrition & Fortification
- Functional Ingredients
Food Ingredients — Whole Foods, Extracts & Premixes
- Flours & Grains Products
Other characteristics
- Brand
- Ankascin
- Ingredient Name
- Red Yeast Rice Extract, Fermented
- Red Yeast Rice Extract Fermented
- Labeling Claims
- Allergen-free, GMO-free
- Allergen-free
- GMO-free
- Ingredient Origin
- Plant Origin
- Benefit Claims (Health)
Controls Systolic Blood Pressure, Increases HDL Cholesterol, Lowers Elevated Triglycerides; Controls Systolic Blood Pressure; Increases HDL Cholesterol; Lowers Elevated Triglycerides
- Flavor
- Special red yeast flavor
- Markets
- Food & Nutrition
- Appearance
- Brown red to dark red
- GMO Status
Ankascin®568-P does not consist of, nor contains, nor is produced from genetically modified organisms (GMOs).
- Shelf LIfe
- min. 2 Years
- Composition
- Monascus purpureus NTU 568 and rice.
- Ingredient
- Red Yeast Rice
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Bags
- Boxes
- Active Component
- Ankaflavin
- Monascin
- Allergens
- Refer to Regulation (EU) No 1169/2011
- Shelf Life Storage
Due to the hygroscopic nature, please store at dry conditions in an airtight container.. Shelf life is at least two years at 25°C and below 70% RH in original sealed package.
- Packaging Information
- 2 kg sealed in an aluminum foil bag
- 10 bags packed in a corrugated box
- Food Ingredients Features
- Fermented
- Reduction in Blood Glucose Level
- Reduction in Cholesterol
- Food Ingredients Functions
- Supplement
Technical data
Table 1 of 4
1 row| Characteristic | Value |
|---|---|
| Aspect | Powder |
Table 2 of 4
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Plate Count | max. 10⁴ | cfu/g |
| Yeasts & Molds Count | max. 10² | cfu/g |
| Coliform | max. 10³ | cfu/g |
| Escherichia coli | Negative | — |
| Salmonella spp. | Negative | — |
| Staphylococcus aureus | Negative | — |
Table 3 of 4
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Arsenic Content | max. 2 | ppm |
| Lead Content | max. 3 | ppm |
| Mercury Content | max. 1 | ppm |
| Cadmium Content | max. 1 | ppm |
Table 4 of 4
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Moisture Content | max. 10 | % |
| Monascin | min. 7 | mg/g |
| Ankaflavin | min. 2.3 | mg/g |
| Citrinin | max. 2 | ppm |
| Lovastatin/Monacolin K | Not detectable | — |
