| CAS No.: | 9000-71-9 |
|---|---|
| Formula: | C47h48n3nao7s2 |
| Storage Method: | Normal |
| Shelf Life: | >12 Months |
| Nutrient Composition: | Protein |
| Resource: | Natural |
| Samples: |
|---|
| Customization: |
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Casein is a phospho-calcium binding protein that is sensitive to acid and precipitates when pH is low.
Casein is the main protein in the milk of mammals, including cow, sheep and human, also known as casein, casein and cheese.
| Item | Specification |
| Apperance | Off-white crystalline Powder |
| Solubility | Meets the requirements |
| Specific Rotation | +58°~+64° |
| Loss On Drying | ≤3.0% |
| PH | 4.5-6.5 |
| Moisture (water) Content | ≤6.0% |
| Absorbance | ≤0.20% |
| Absorbance Index | 360-390 |
| Assay of Cefotaxime | ≥95% |
| Any Individual Impurity | ≤1.0% |
| Sum Of All Impurities | ≤3.0% |
| Bacterial Cndotoxins | ≤0.20 USP EU/mg |
| Sterility | Meets the requirements |
Casein is mainly used as a base material for coatings, adhesives for wood, paper and cloth, food additives, etc. In the food industry, casein is mainly used as a nutritional fortifier for solid food, as a thickening and emulsification stabilizer in food processing, and sometimes as a binder, filler and carrier.
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