Characteristic
• Natural and Safety
• High Activity(The activity could reach 65,000FU/g)
• Stable Quality
• Good Processing Performance
Utilizes Fourth Generation Nattokinase Production Technology
Technology | Production Method | Nutritional Value | Activity |
The Frist Generation | Handcraft | Nattokinase,Bacillus subtilis natto,Purine | < 1000FU/g |
The Second Generation | Solid Fermentation | Nattokinase, Natto strain, Purine | < 3500FU/g |
The Third Generation | Liquid Fermentation | Nattokinase | 20000FU/g |
The Fourth Generation | Submerged Liquid Fermentation | High-activity Nattokinase | 65000FU/g |
Characteristic Of Liquid Fermentation
• Mild smell
• Without purine
• High nattokinase activity, 5000FU/g~65000 FU/g
• Low oil content, easy Flow and good processability
High-activity Green Production Process
Application
• Health food,Dietary Supplement
• Food
• Cosmetics
Application
• Health food,Dietary Supplement
• Food
• Cosmetics
Activity Determination
• Fibrin plate method
• Spectrophotometry
• HPLC
• NKIU(using pure nattokinase as reference)
Product Specifications
Product Specification | 65,000FU/g | 10,000FU/g |
40,000FU/g | 5,000FU/g | |
20,000FU/g | 2,000FU/g | |
Package |
1kg, 5kg,10kg LDPE(low density polyethylene)bag Sealed vacuum aluminum foil bag Sealed carton |
10kg, 15kg, 20kg LDPE(low density polyethylene)bag Sealed vacuum aluminum foil bag Sealed carton |