{"id":2226,"date":"2026-10-06T22:16:29","date_gmt":"2026-10-06T22:16:29","guid":{"rendered":"https:\/\/anflochem.shop\/product\/nattokinase\/"},"modified":"2026-10-06T23:05:12","modified_gmt":"2026-10-06T23:05:12","slug":"nattokinase-2","status":"publish","type":"chemical","link":"https:\/\/anflochem.shop\/product\/nattokinase-2\/","title":{"rendered":"Nattokinase"},"content":{"rendered":"<div class=\"flex-between gap-20 group cursor-pointer\">\n<div class=\"text-body-lg transition-colors group-hover:text-primary-60\">\n<h2 class=\"text-heading-3 max-lg:mb-2 text-black\">Technical aspects<\/h2>\n<\/div>\n<div class=\"flex-center square-40 lg:square-50 rounded flex-shrink-0 transition-colors group-hover:bg-primary-60 group bg-base-20\">\n<div class=\"square-12 relative\"><\/div>\n<\/div>\n<\/div>\n<div class=\"text-body-md  pt-10 pb-20 lg:py-20 lg:pr-60 text-expanded\">\n<p>The nattokinase enzyme is a\u00a0free-flowing powder with good stability and microbiological purity. It retains its enzymatic activity when stored properly.<\/p>\n<table>\n<tbody>\n<tr>\n<td><strong>Parameter<\/strong><\/td>\n<td><strong>Value<\/strong><\/td>\n<\/tr>\n<tr>\n<td>Form<\/td>\n<td>Powder<\/td>\n<\/tr>\n<tr>\n<td>Colour<\/td>\n<td>White to cream<\/td>\n<\/tr>\n<tr>\n<td>Odour and taste<\/td>\n<td>Delicate, fermented<\/td>\n<\/tr>\n<tr>\n<td>Loss during drying<\/td>\n<td>\u2264 7.0%<\/td>\n<\/tr>\n<tr>\n<td>Nattokinase activity<\/td>\n<td>\u2265 20,000 cfu\/g<\/td>\n<\/tr>\n<tr>\n<td>Lead (Pb)<\/td>\n<td>\u2264 3 ppm<\/td>\n<\/tr>\n<tr>\n<td>Arsenic (As)<\/td>\n<td>\u2264 1 ppm<\/td>\n<\/tr>\n<tr>\n<td>Cadmium (Cd)<\/td>\n<td>\u2264 1 ppm<\/td>\n<\/tr>\n<tr>\n<td>Mercury (Hg)<\/td>\n<td>\u2264 0.1 ppm<\/td>\n<\/tr>\n<tr>\n<td>Total number of microorganisms<\/td>\n<td>\u2264 5,000 cfu\/g<\/td>\n<\/tr>\n<tr>\n<td>Yeast and moulds<\/td>\n<td>\u2264 100 cfu\/g<\/td>\n<\/tr>\n<tr>\n<td>Coliforms<\/td>\n<td>\u2264 30 cfu\/g<\/td>\n<\/tr>\n<tr>\n<td>E. Coli<\/td>\n<td>Absent in 10g<\/td>\n<\/tr>\n<tr>\n<td>Salmonella<\/td>\n<td>Absent in 25g<\/td>\n<\/tr>\n<tr>\n<td>Staphylococcus aureus<\/td>\n<td>Absent in 25g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Technical aspects The nattokinase enzyme is a\u00a0free-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 \u2264 7.0% Nattokinase activity \u2265 20,000 cfu\/g\u2026<\/p>\n","protected":false},"featured_media":2518,"template":"","meta":{"_anfl_verified_cas":"","_anfl_molecular_formula":"","_anfl_molecular_weight":"","_anfl_grade":"","_anfl_packaging":"","_anfl_hs_code":"","_anfl_applications":"","_anfl_appearance":"","_anfl_purity":"","_anfl_moq":"","footnotes":""},"chemical_category":[12],"class_list":["post-2226","chemical","type-chemical","status-publish","has-post-thumbnail","hentry","chemical_category-additives"],"_links":{"self":[{"href":"https:\/\/anflochem.shop\/wp-json\/wp\/v2\/chemical\/2226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anflochem.shop\/wp-json\/wp\/v2\/chemical"}],"about":[{"href":"https:\/\/anflochem.shop\/wp-json\/wp\/v2\/types\/chemical"}],"version-history":[{"count":2,"href":"https:\/\/anflochem.shop\/wp-json\/wp\/v2\/chemical\/2226\/revisions"}],"predecessor-version":[{"id":2917,"href":"https:\/\/anflochem.shop\/wp-json\/wp\/v2\/chemical\/2226\/revisions\/2917"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anflochem.shop\/wp-json\/wp\/v2\/media\/2518"}],"wp:attachment":[{"href":"https:\/\/anflochem.shop\/wp-json\/wp\/v2\/media?parent=2226"}],"wp:term":[{"taxonomy":"chemical_category","embeddable":true,"href":"https:\/\/anflochem.shop\/wp-json\/wp\/v2\/chemical_category?post=2226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}