Technical aspects
The nattokinase enzyme is a free-flowing powder with good stability and microbiological purity. It retains its enzymatic activity when stored properly.
| Parameter | Value |
| Form | Powder |
| Colour | White to cream |
| Odour and taste | Delicate, fermented |
| Loss during drying | ≤ 7.0% |
| Nattokinase activity | ≥ 20,000 cfu/g |
| Lead (Pb) | ≤ 3 ppm |
| Arsenic (As) | ≤ 1 ppm |
| Cadmium (Cd) | ≤ 1 ppm |
| Mercury (Hg) | ≤ 0.1 ppm |
| Total number of microorganisms | ≤ 5,000 cfu/g |
| Yeast and moulds | ≤ 100 cfu/g |
| Coliforms | ≤ 30 cfu/g |
| E. Coli | Absent in 10g |
| Salmonella | Absent in 25g |
| Staphylococcus aureus | Absent in 25g |
