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Food Ingredients Product List

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Functional food ingredient refined natto bacterial culture 'NKCP'

Functional food ingredient refined natto bacterial culture 'NKCP'

No odor specific to natto bacteria! Functional food material derived from natto expected to prevent thrombosis.

"NKCP" is a functional food material developed with a focus on the presence of components that adjust the balance of the blood fibrinolytic and coagulation systems in "natto," which boasts a strong popularity as a health food. The main component of this product, Bacillipeptidase F, is different from conventional nattokinase, and is characterized by its triple function of anticoagulant action, blood viscosity reduction, and thrombolytic action. Through refined processing, the natto odor, bacterial bodies, and vitamin K2 have been removed to a level that poses no issues, allowing anyone to consume a certain amount of Bacillipeptidase F as a thrombosis prevention material. 【Features】 ■ Natto bacteria are removed, eliminating the unique odor and viscosity of natto ■ No impact on medications such as warfarin ■ Formulated to contain a certain amount of functional proteins ■ Functional proteins are stable at pH 6.0 to 10.0 and stable to heat below 60°C *For more details, please refer to the PDF materials or feel free to contact us.

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Functional food ingredient LK lactic acid bacteria rice culture product 'Rice Kefiran'

Functional food ingredient LK lactic acid bacteria rice culture product 'Rice Kefiran'

A new food ingredient that enhances the functionality of the Caucasian longevity food kefir with the power of "rice."

"Rice Kefiran" is a new food ingredient that brings out the functionality of the longevity food kefir through the power of rice, specifically a product derived from LK lactic acid bacteria rice culture. Kefir, a fermented milk product that was once a closely guarded secret in the Caucasus region, known for its longevity, contains characteristic lactic acid bacteria that produce a unique viscous polysaccharide called kefiran. Yamato Pharmaceutical quickly recognized the usefulness of kefiran as a functional food ingredient and successfully achieved efficient production. As a rice culture product containing kefiran, "Rice Kefiran" enables utilization in a wide range of fields, including health foods and general foods. 【Features】 - Contains a high concentration of the viscous polysaccharide kefiran - A lactic acid fermentation product from rice components and low in fat - A pure homo-lactic fermentation product that does not contain carbon dioxide or alcohol - The first lactic acid bacteria culture produced using L. kefiranofaciens *For more details, please refer to the PDF document or feel free to contact us.

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Natto-derived refined natto bacteria culture [Enhances natural healing power, preventive medicine]

Natto-derived refined natto bacteria culture [Enhances natural healing power, preventive medicine]

No distinctive natto smell! Functional food ingredient derived from natto expected to prevent thrombosis [Safety confirmed].

"NKCP" is a functional food ingredient developed with a focus on the presence of components that adjust the balance of the blood fibrinolytic and coagulation systems in "natto," which boasts a strong popularity as a health food. The main component of this product, Bacillipeptidase F, is different from conventional nattokinase, and is characterized by its triple function of anticoagulant action, blood viscosity reduction, and thrombolytic action. Through refined processing, the natto odor, bacterial bodies, and vitamin K2 have been removed to a level that poses no issues, allowing anyone to consume a certain amount of Bacillipeptidase F as a material for thrombosis prevention. 【Features】 ■ Natto bacteria have been removed, eliminating the unique odor and viscosity of natto. ■ There is no impact on medications such as warfarin. ■ It is formulated to contain a certain amount of functional proteins. ■ The functional proteins are stable at pH 6.0 to 10.0 and stable to heat below 60°C. *For more details, please refer to the PDF document or feel free to contact us.

  • Food/beverage functional materials
  • others

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