Nattokinase

CAS : 133876-92-3
Product Description :
Nattokinase is an enzyme extracted and purified from a Japanese food called Natto. Natto is a food made from fermented soybeans that has been eaten in Japan for many years. Natto is produced by fermentation by adding the bacterium Bacillus natto, a beneficial bacteria, to boiled soybeans. The resulting nattokinase enzyme is produced when the bacterium acts on the soybeans. While other soy foods contain enzymes, it is only the natto preparation that contains the specific nattokinase enzyme.

Calcium hydrogen phosphate

CAS: 7757-93-9
Molecular Formula:CaHPO4·2H2O 
Molecular Weight: 172.09
Product description:Enhancer (calcium) and leavening agent, the rules in our country can be used for biscuits, infant formula, the maximum amount of 1.0 g/kg; Also can be used as quality improver used in fermented flour products, according to the production need to use.

Resveratrol(Trans-Resveratrol) extract

specification:             98% Resveratrol
Detection methods:     HPLC
Botanical name:           Polygonum cuspidatum 
About Resveratrol:
  Resveratrol is a powerful antioxidant that is produced by some plants to protect against environmental stresses. Perhaps the most notable producer of resveratrol is the 
grapevine, which produces large amounts of resveratrol in the skins of grapes to protect against fungal diseases and sun damage. It is therefore no suprise that wine (in 

Nattokinase Enzyme

Product Description :
Nattokinase (pronounced nat-oh-KY-nase) is an enzyme extracted and purified from a Japanese food called Natto. Natto is a food made from fermented soybeans that has been eaten in Japan for many years. Natto is produced by fermentation by adding the bacterium Bacillus natto, a beneficial bacteria, to boiled soybeans. The resulting nattokinase enzyme is produced when the bacterium acts on the soybeans. While other soy foods contain enzymes, it is only the natto preparation that contains the specific nattokinase enzyme.

Worcestershire sauce

Descriptions :
Worcestershire sauce is a fermented liquid condiment, primarily used to flavour meat and fish dishes. Worcestershire sauce is often an ingredient in Welsh rarebit, Caesar Salad, Oysters Kirkpatrick, and sometimes added to chili con carne. Worcestershire sauce is also used to flavour cocktails such as a Bloody Mary or Caesar.  Known as salsa inglesa (English sauce) in Spanish, it is also an ingredient in Michelada, the Mexican beer cocktail.

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