Sodium Caseinate, Lactic Protein Concentrate
English
Physical and Chemical Features:
- protein mass fraction, dry basis, not less: 88,0%
- moisture: not above 6,0%
- fat mass fraction, dry basis, not above: 2,0%
- solubility index, not above: 0,2 cm
Areas of Use:
- dry breakfast snacks
- meat industry (in the composition of cooked meat speciality)
- dairy products industry (production of cottage cheese, sour cream, yoghurt, ice cream stabilizer)
- bakery and confectionary (useful for concentrated food production)
- a component of nutrient food combinations for muscle gains
- a component of biologically active supplements
- a component of animal feedstuff
Packing:
Polypropylene big bags with polyethylene liner, net weight: 5 kg.
Period of Storing:
9 months at temperature from 0 to 10 0C and relative humidity not above 80%.