Sodium Caseinate, Lactic Protein Concentrate

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%.