The use of food ingredients should be evaluated in light of the identity of the raw materials, product category, formulation, and processing conditions; the therapeutic effects of drugs must not be directly used in the promotion of general foods or food ingredients.

Tests on dietary fiber ingredients can be conducted to evaluate their textural properties, water absorption, and processing suitability in food formulations. Specific performance characteristics depend on the ingredient specifications, addition levels, and processing conditions, and should be verified through actual formulations.

For red yeast rice-related ingredients, the specific product identity, composition, and intended use should be identified. When used for food coloring, verify the scope of application and usage requirements for the corresponding variety in the target food product.

Before purchasing, please verify the raw material name, specifications, labels, and applicable documentation. Application recommendations are provided for formulation development purposes only and do not replace applicable standards or product approval documents.