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Nattokinase
NK; Ace-Nattokinase
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Nattokinase (NK) is an enzyme derived from "natto", a traditional fermented soy food popular in Japan. During the natto production process B. subtilis natto, a friendly bacteria, ferments boiled soybeans, releasing nattokinase.
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Ratings
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Health:
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0
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Flammability:
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0
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Reactivity:
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0
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Available Quantities/Sizes
† Limited Quantity
* Subject to Hazardous Material Fee
General Chemical Specifications:
| Appearance | Yellowish Brown Powder | | Active Ingredient | >20,000 FU/g | | Heavy Metal (Pb) | <10 ppm | | Arsenic (As) | <2 ppm | | pH | 6~8 (1% Solution) | | Moisture Content | <5% |
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Storage Information:
Storage: Store in a cool dry place.
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