Fuji Flavone K25, developed through Fuji Co.'s 40-year commitment to soybean products! For the development and sale of functional foods related to bone health!
Fujicco has focused on the isoflavones contained in soybean sprouts during its 40-year commitment to soybean products, successfully isolating and extracting them, which we deliver as 'Fujiflavone.' This product is a material compatible with functional food labeling, making it useful for the development and sale of functional foods related to bone health. Soy isoflavones improve bone metabolism through estrogen-like effects. Our company has proven that the intake of isoflavones suppresses bone resorption, and numerous papers have reported the efficacy of isoflavones. [Features] ■ Compatible with functional food labeling design ■ Does not affect taste ■ High concentration ■ Commitment to naturalness and safety *For more details, please refer to the catalog or feel free to contact us.
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【Quality Standards】 ■Appearance: Light yellowish-white to light brown powder ■Isoflavones (aglycone equivalent): 23~27% ■Moisture: Below 10% ■Ash: Below 5% ■Arsenic (as As2O3): Below 1ppm ■Heavy metals (as Pb): Below 20ppm ■Total viable bacteria: Below 1,000 cfu/g ■Coliforms: Negative ■Packaging: 3kg, 1kg ■Shelf life: 2 years from the date of manufacture *For more details, please refer to the catalog or feel free to contact us.
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For more details, please refer to the catalog or feel free to contact us.
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Fujikko Co., Ltd. is a company engaged in the manufacturing and sales of various food products. Starting with "kombu" at its inception, it has expanded its business to include "beans," "desserts," and "yogurt," while always being mindful of health and deliciousness. The company is committed to the quality of ingredients, additive-free preservation techniques, and the pursuit of food safety and security. Furthermore, Japan is now said to be a country with a high prevalence of lifestyle-related diseases, but we are confident that the health benefits of soy isoflavones, black soybean polyphenols, dietary fiber and minerals from kombu, and lactic acid bacteria from Caspian Sea yogurt, which we have clarified through our foundational research, will contribute to the prevention of lifestyle-related diseases in the future.