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deminerlised whey powder,goat whey protein,whey permeate,whey protein concentrate,whey protein isolate,

国:

Malaysia

モデル番号:

离岸价格:

20 ~ 25 / Pack ( Negotiable ) （交渉可能） Get Latest Price

ロケーション:

Malaysia

最低注文量の価格:

20 per Pack

最低注文量:

100 Pack

パッケージの詳細:

Bottles, Bags

納期:

3 days

供給能力:

1000 Pack per Month

支払いタイプ:

T/T, L/C

製品グループ :

DAIRY

今すぐお問い合わせください

製品仕様

Origin : Acid Certification : BRC Processing Type : sterilised and non sterilised Use : health supplement,body building Product Type : - Brix (%) : - Additives : - Fineness (%) : - Purity (%) : - Max. Moisture (%) : - Fat Content (%) : - Shelf Life : - Weight (kg) : - Brand Name : -

タイトルまたは説明

Product Name	High Quality Wholesale Whey Protein Isolate powder
		Taste	Characteristic
Specification	100% Whey Protein	Odor	Characteristic
Appearance	Brownish Yellow Powder	CAS No.	6833-79-9
Sulphated Ash	< 1.0%	Loss on drying	< 3.0%
Total Plate Count	< 1000cfu/g	Yeast&Mold	< 100cfu/g
E.Coli	Negative	S.Aureus	Negative
Salmonella	Negative	Pesticides	Negative
Description	Known as the king of protein, extracted from the milk of a protein with high nutritional value, easy to digest absorption characteristics with a variety of active ingredients.It is recognized as one of the human body of high quality protein supplements.
Main Function	1.Whey Protein is for anyone who desires additional protein in their daily diet. 2.Whey Protein can be formulated into a number of products including, but not limited to, Beverages, Bars and Yoghurts. 3.Whey Protein has the lowest molecular weight of any protein. This allows your body to absorb it quickly and easily without bloating, gas or stomach upset.
Features	1.Good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat products; enhance water absorption of baked food and pastry, hold water of food, reduce shrinkage and prolong its freshness date. 2.Good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; give products better elasticity, improve texture and slice up capability of products. 3.Good emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from massing, stabilize the state of emulsification. This can increase the output capacity of products, reduce product costs, and make the preserving capability of water and oil 1:4:4 (1 unit of protein can absorb 4 unit of water and 4 unit of oil or fat). 4.Good liquidity, high viscosity etc.