Natto Freeze-dried Powder
English name: Natto freeze dried powder
Appearance: Light yellow powder
Main ingredients: natto bacteria, natto peptide natto kinase
Specification: 3000FU/G
Appearance: Light yellow powder
Odor: Special aroma and taste inherent in natto
Product Description: Powder
Raw material source: Natto
Storage conditions: This product should be sealed, shaded, and kept away from high temperatures. It should be stored in a dry, cool, and well ventilated place.
Packaging method: large cargo 25kg/cardboard drum, sample 1KG/aluminum foil bag, generally according to the company's internal label unified template.
Validity period: 24 months
Products Description
Natto Freeze dried Powder produced by Xi'an Tihealth
Xi'an Tihealth Biotechnology Co., Ltd. adopts unique vacuum freeze-drying technology, using selected non genetically modified soybeans as raw materials, and producing highly active natto freeze-dried powder through targeted fermentation with pure natto bacteria. The product fully retains thermosensitive ingredients such as nattokinase (activity range of 2000-20000 FU/g can be customized), vitamin K2 (MK-7 type), and isoflavones. Third party testing has confirmed that the retention rate of active ingredients is greater than 90%. Strictly following GMP standards for production, achieving zero preservative addition and controllable purine content (<1.5%), and optimizing the deodorization process to eliminate the traditional pungent odor of natto while retaining its natural bean aroma.
Products Advantages
The advantages of natto freeze-dried powder
Low purine content, the purine content of our finished powder has always been ≤ 1.5%, which is undoubtedly a hard core advantage for downstream customers who make health food and special meals. This means that their products have higher safety and are more suitable for a wider range of people.
Pure natto freeze-dried powder, we have always insisted on selecting 100% natto freeze-dried powder, with high concentration of active ingredients and excellent solubility!
Unique freeze-drying process, firmly locking the activity. Adopting a three-step process of pre freezing (-40 ℃ rapid freezing), main drying (-25 ℃ slow sublimation), and analytical drying (-5 ℃ to remove "stubborn water"), the active ingredients are firmly locked in.
Retention rate of nattokinase activity ≥ 95%! This is a super hard guarantee for customers' product shelf life, with a long shelf life and fewer complaints.
The value that the product brings to customers
Selling with peace of mind
Buy with peace of mind
It's more convenient to use
Safer storage
Products COA
Certificate of Analysis
| Product Name | Natto Freeze-dried Powder | Batch NO. | TH20240530 |
|---|---|---|---|
| Manufacturing Date | 2024-05-30 | Expiry Date/Shelf Life | 2026-05-29 |
| Test Item | Specification | Test Method | Typical Value |
| Physicochemical Indicators | |||
| Appearance | Light yellow to off-white fine powder, no caking | Visual inspection | Uniform powder, no visible impurities |
| Moisture Content | ≤5.0% | GB 5009.3-2016 | 2.8-3.5% |
| Solubility (in cold water) | Complete dissolution within 10 sec, no residue | Enterprise Standard Q/XATKY 001-2025 | Compliant |
| Nattokinase Activity | 2000-20000 FU/g (customizable) | Fibrinolytic method (JNKA Standard) | 19800 FU/g (high-activity type) |
| Purine Content | ≤1.5% | HPLC | 1.2% |
| pH Value | 6.8-7.2 | GB 5009.237-2016 | 7.0 |
| Microbiological Indicators | |||
| Total Plate Count | ≤1000 CFU/g | GB 4789.2-2016 | <200 CFU/g |
| Coliforms | ≤10 CFU/g | GB 4789.3-2016 | Not Detected |
| Molds & Yeasts | ≤50 CFU/g | GB 4789.15-2016 | <20 CFU/g |
| Salmonella spp. | 0/25g | GB 4789.4-2016 | Not Detected |
| Staphylococcus aureus | 0/25g | GB 4789.10-2016 | Not Detected |
| Viable Bacillus natto | ≥1.0×10⁷ CFU/g | GB 4789.35-2016 | 3.5×10⁷ CFU/g |
| Active Ingredients | |||
| Vitamin K2 (MK-7) | ≥80 μg/g | HPLC-UV | 95 μg/g |
| γ-Polyglutamic Acid (γ-PGA) | ≥8.0% | Microbial fermentation assay | 8.8% |
| Soy Isoflavones | ≥2.0 mg/g | GB/T 23788-2009 | 2.5 mg/g |
| Contaminant Limits | |||
| Lead (Pb) | ≤0.3 mg/kg | GB 5009.12-2017 | 0.15 mg/kg |
| Total Arsenic (As) | ≤0.3 mg/kg | GB 5009.11-2014 | <0.1 mg/kg |
| Cadmium (Cd) | ≤0.1 mg/kg | GB 5009.15-2014 | Not Detected (LOD=0.01 mg/kg) |
| Mercury (Hg) | ≤0.1 mg/kg | GB 5009.17-2021 | Not Detected |
| Pesticide Residues | 32 items undetected | GB 23200.113-2018 | Compliant |
| Mycotoxins | Aflatoxin B₁ ≤5.0 μg/kg | GB 5009.22-2016 | <1.0 μg/kg |
Products Function
Adjusting gut microbiota
Natto freeze-dried powder can inhibit harmful bacteria and promote the growth of beneficial bacteria, thereby improving gastrointestinal problems such as gastritis, gastric ulcers, enteritis, constipation, diarrhea, and irritable bowel syndrome.
Antioxidant
Natto contains abundant soy isoflavones, which have strong antioxidant effects, can neutralize free radicals, reduce cellular oxidative damage, and prevent chronic diseases.
Lowering blood lipids
Natto is rich in soy lecithin and dietary fiber, which can effectively reduce cholesterol and triglyceride levels in the blood and help regulate blood lipids.
Hemolytic thrombus
Nattokinase is one of the main components in natto freeze-dried powder, which has the effect of dissolving blood clots, repairing damaged blood cells and vascular cells, and protecting the cardiovascular system.
Enhance immunity
Natto freeze-dried powder contains rich ingredients such as vitamin K2 and polyamines, which help improve the human immune system.
Relieve and prevent drunkenness:
Studies have shown that freeze-dried powder of natto has sobering and anti drunkenness effects on acute alcohol poisoning, which can prolong the tolerance time of drunkenness and shorten the sobering time.
Anti inflammation and liver protection:
Natto freeze-dried powder has a protective effect on alcoholic liver injury in mice, and its mechanism may be related to increasing liver SOD activity, reducing oxidative product MDA content, and inhibiting liver tissue TNF - α gene expression.
Application
Health food
Natto freeze-dried powder is widely used in the field of health food due to its rich nutritional content and various health benefits. For example, it can be directly mixed and consumed as a nutritional supplement
01
Drug
Nattokinase and other active ingredients in natto freeze-dried powder can be used to develop preventive and therapeutic drugs for cardiovascular diseases.
02
Beauty products
Benchmarking machinery has great influence,covering 1,500 companies and 15 well-known enterprises across the country
03
Food additive
Natto freeze-dried powder can be used as a food additive to improve the nutritional value and taste of food.
04
Other applications
The freeze-dried powder of natto can also be combined with capsule and tablet pressing processes to develop different series of natto capsules, natto candies, milk tablets, and other chewable tablets.
05
Natto freeze-dried powder not only has various health benefits, but also has broad application prospects in various fields such as food, medicine, and beauty products.
Production process diagram
Products Packaging
|
Weight |
Packaging |
Weight |
Packaging |
Weight |
Packaging |
|
1kg |
Aluminum foil bag |
5kg |
Aluminum foil bag |
25kg |
Cardboard bucket |
Payment Methods
Delivery methods
Products FAQ
FAQ
What is the difference between freeze-dried powder of natto and traditional natto?
Process difference: Traditional natto is a viscous soy product directly fermented from soybeans, with a strong odor; Natto freeze-dried powder is made into powder through -40 ℃ vacuum freeze-drying technology, which removes odors and retains active ingredients
Activity retention: The freeze-drying process results in a retention rate of over 90% for thermosensitive components such as nattokinase and vitamin K2, while traditional cooking of natto can damage its activity
Convenience: The powder form is easier to carry and store, and can be directly brewed or added to food.
02.Which groups of people are not recommended to take it?
The following individuals are prohibited or cautious:
People with coagulation disorders (such as hemophilia) or within two weeks after surgery: may increase the risk of bleeding
Individuals taking anticoagulant drugs such as warfarin and aspirin, due to the antagonistic effect of vitamin K2
Pregnant/lactating women: safety not fully validated
Severe liver and kidney disease patients: high purine risk (although the process has been reduced to<1.5%)
03.How to take it correctly? When is the best time for the effect?
Usage: It is recommended to take it with warm water or milk (below 40 ℃) to avoid high temperature damaging activity
Time: Take on an empty stomach (in the morning or before meals) for better absorption, but for those with gastrointestinal sensitivity, take after meals
Dosage: 2000-4000 FU per day (customized according to product activity), do not exceed the limit to avoid bloating
04.Can it replace antihypertensive/lipid-lowering drugs?
Answer: No!
Positioning difference: Belonging to food/health products, cannot replace drug treatment
05.Can it be taken for a long time?
Safety: It is a food grade raw material with natural active ingredients that can be taken for a long time.
Stability: The freeze-drying process ensures a 3-year activity decay of ≤ 5% at room temperature.
Suggested cycle: Cardiovascular maintenance should be supplemented continuously for at least 3 months
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