Sodium Caseinate, Lactic Protein Concentrate

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%.