CAS: 68458-87-7 | LACTALBUMIN HYDROLYSATE

Lactalbumin Hydrolysate Solution 50X;Edamin(R)K;ALBAMIN;EDAMIN K;EDAMIN S;LACTALBUMIN HYDROLYSATE SOLUBILIZED;LACTALBUMIN ENZYMATIC HYDROLYSATE;PEPTONE, LACTALBUMIN ENZYMATIC

Whey protein is a milky white powder. Slightly milky aroma.

The important ingredients include lactose, inorganic salts, lactalbumin, lactoglobulin, very water-soluble vitamins B1, B2, etc.

Whey protein refers to the protein dissolved and dispersed in whey.

Accounting for about 18% to 20% of milk protein, it can be divided into two parts: heat-stable and heat-unstable whey protein.

The whey liquid is boiled for 20 minutes at pH=4.6~4.7.

One type of protein that precipitates is heat-labile whey protein.

Mainly including lactalbumin and lactoglobulin;

Non-precipitated proteins are heat-stable proteins, which account for about 19% of whey protein.

When adding saturated ammonium sulfate or saturated magnesium sulfate salt to neutral whey to precipitate,

The protein that is in a dissolved state without precipitation is lactalbumin.

Those that can precipitate without being dissolved are lactoglobulins.

Product use: In the food industry, due to the many properties of whey protein

(Such as solubility, water retention-water absorption, gel-forming properties, adhesiveness, elasticity, whipping foaming properties and emulsifying properties, etc.)

Rational utilization of characteristics can greatly improve the quality of food.

Therefore it has also been applied.

Specification of CAS: 68458-87-7 | LACTALBUMIN HYDROLYSATE

tan powder

Package and transportation of CAS: 100-18-5 | 1,4-Diisopropylbenzene

Package:1kg 25kg 100kg

Transportation: by courier/ by air/ by sea