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PROTEIN HYDROLYSATE POWDER 90% (Casein)
PROTEIN HYDROLYSATE POWDER 90% (Casein)

PROTEIN HYDROLYSATE POWDER 90% (Casein)

MOQ : 50 Kilograms
 

PROTEIN HYDROLYSATE POWDER 90% (Casein) Trade Information

  • Minimum Order Quantity
  • 50 Kilograms
  • Supply Ability
  • 1 Kilograms Per Week
  • Delivery Time
  • 1 Week
  • Packaging Details
  • 25 kg. HDPE drum / Paper bag
 

About PROTEIN HYDROLYSATE POWDER 90% (Casein)

PROTEIN HYDROLYSATE POWDER 90% (Casein)

Appearance

Creamish yellow coloured free flowing powder having characteristic odour of Casein.

Solubility (2% Soln. at 25 ºC)

Soluble in distilled Water, clear solution.

Taste & Odour

Bland in taste having no undesirable smell and odour.

pH (2% Soln. at 25 ºC)

5.0 - 7.0

Loss On Drying (at 105°C)

NMT - 6.0%

Total Nitrogen (DWB)

NLT - 14.2%

Total Protein (N X 6.38)

NLT - 90.0%

Total Ash

NMT - 5.0%

Heavy Metals (Pb)

NMT - 10ppm

Arsenic (As)

NMT - 2ppm

 

PACKING : 25 kg. HDPE drum / Paper bag

USE It has many pharmaceutical, nutraceutical applications in syrup and powder


FAQs of PROTEIN HYDROLYSATE POWDER 90% (Casein):


Q: Is the Protein Hydrolysate Powder 90% (Casein) soluble in water?

A: Yes, the protein hydrolysate powder is soluble in distilled water, producing a clear solution.

Q: What are the common applications of the Protein Hydrolysate Powder 90% (Casein)?

A: This powder finds extensive usage in pharmaceutical and nutraceutical applications, commonly used in syrups and powders.

Q: How would you describe the appearance of the Protein Hydrolysate Powder 90% (Casein)?

A: The powder appears as a creamish yellow-colored free-flowing powder with the characteristic odor of Casein.

Q: Can the Protein Hydrolysate Powder 90% (Casein) be used in food products?

A: Yes, the powder can be utilized in food products to enhance their protein content.

Q: Is the Protein Hydrolysate Powder 90% (Casein) suitable for vegan consumers?

A: No, this protein powder is derived from Casein, a milk protein, and is not suitable for vegan consumption.

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