| Item | Specification | Result | Method |
| Appearance | Light yellow | Complies | Visual |
| Odor | Characteristic | Complies | Organoleptic |
| Taste | Characteristic | Complies | Organoleptic |
| Drying Method | Vacuum drying | Complies | / |
| Loss on Drying | ≤10.0% | 0.043 | TQ-104(105°C/2h) |
| Ash (Sulphated Ash) | ≤10.0% | 0.0556 | TQ-104(525°C/3h) |
| Particle Size | NLT 100% Through 80 mesh | Complies | AOAC973.03(TQ_106) |
| Total Heavy Metals | ≤10ppm | Complies | ICP/MS AOAC 993.14 |
| Lead(Pb) | ≤1ppm | Complies | ICP/MS AOAC 993.14 |
| Arsenic(As) | ≤1ppm | Complies | ICP/MS AOAC 993.14 |
| Cadmium (Cd) | ≤1ppm | Complies | ICP/MS AOAC 993.14 |
| Mercury(Hg) | ≤0.05ppm | Complies | ICP/MS AOAC 993.14 |
| Total Plate Count | ≤10,000cfu/g | 5000cfu/g | AOAC996. 23 |
| Total Yeast & Mold | ≤1,000cfu/g | 100cfu/g | (BAM) 7th Ed. |
| E.Coli | Negative | Negative | USP33,NF28,2010 |
| Salmonella | Negative | Negative | USP33,NF28,2010 |
| Staphylococcus | Negative | Negative | USP33,NF28,2010 |
| Conclusion | The product meet the testing requirements | ||
Soy Isoflavones are produced via a branch of the general phenylpropanoid pathway that produces flavonoid compounds in higher plants. Soybeans are the most common source of isoflavones in human food; the major isoflavones in soybean are genistein and daidzein. The phenylpropanoid pathway begins from the amino acid phenylalanine, and an intermediate of the pathway, naringenin, is sequentially converted into the isoflavone genistein by two legume-specific enzymes, isoflavone synthase, and a dehydratase.
1. Food
b. Improve bone strength
c. Improve menstrual;
d. Assist in lowering cholesterol and blood lipids.
2. in cosmetics:
A. Antioxidation
B. Anti aging