Patented technique-- Patented Fermentation Hydrolyzed sequencing Oat peptides

.Characteristic

1.Patented technique to detach the cell wall in low temperature and patented Technique-Hydrolyzed Sequencing Peptides

2.Patented peptides procedure. It turns the protein to the peptides which to easy to be absorbed.

3.The physiological function of nucleotide

4.High bioavailability

5.Keeping the nutrition and the function after detached the cell wall through low temperature

.Function

1.Oat have higher protein, fat and soluble fiber compared, the content of protein is around 11.3~19.9% than

other all grains, the fat amount is 3.7~3.8 % which is 4 times of wheat, the highest amount of all grains.

Moreover, the quality fat is belonged to fatty acids which are mainly composed of linolenic acid.

Linolenic acid is 38-52 % of whole fatty acid and 30-40 % of oleic acid.

2.Oat Peptides is Protein hydrolyzate by the Oat protein fermented. It include Dipeptide, Tripeptide, even

Polypeptide etc. Those protein hydrolyzate by protein fiber, it’s very important for cells

physiology and metabolism modulated.

3.Peptide molecule is very stable. It can resist the decomposition from peptidase and protease activity.

So this guides directly to the well amino acid’s absorption, effective nutrition intake, excite immune system,

help digestive enzyme synthesis and secretion, low blood pressure and more functions.

.Patented

1. Patented Procedure

2. The inspection of non-Heavy Metal

3. The inspection of non-pesticide residue

4. The Inspection of non-Melamine

5. The compose report of hydrolyzed amino acid

6. The content report of Purine, potassium and Natrium