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Natto Freeze Drying powder
Production Techniques: Fermented by natto fungus from fresh small soybean
Characteristic: Yellow to brown powder, bitter in taste, natto character’s odor
Active ingredients:
1.Soyean isoflavonoid
2.Natto Kinase
3.Other ingredients: active natto probiotics, peptides,vitamin K, etc.
Specification and test method:
2000 FU/g UV
Package: Paper drum, 25kg/drum or any format specified by customers
Patent: A method for manufacturing freeze dried natto(application number:200510027740.5)
Core technology:
It was manufactured by unique ferment bioengineering and vacuum freeze drying technology which make our natto capsule containing rich natto nutritional ingredients.
Function: 1.Promotes healthy blood flow.
2.Lower blood pressure and blood sugar.
3.Reduce the chances of blood clothing.
4.Reduce the risk of stroke.
5.Prevant cardiovascular disease.
