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Casein CAS 9000-71-9 Casein Food Additive
Casein Quick Details
Chemical Name: Casein
CAS No.: 9000-71-9
Molecular Fomula: C47H48N3NaO7S2
Appearance: White or pale yellow powder
Assay:56%
Casein Typical Properties
Items | Specifications |
Apperance | Cream white |
Protein (Dry basis) | 92.00% Min |
Moisture | 12.00 % Max |
Acidty | 50.00Max |
Fat | 2.0% Max |
ash | 2.00% Max |
Viscosity | 700-2000mPa/s |
Insolubility | 0.50ml/gMax |
Fat | 2.0% Max |
Coliforms | Negative/0.1G |
Pathogenic bacteria | Negative |
Totol plate count | 30000/G Max |
Casein Usage
Used as a coating of the binder, wood, paper and cloth adhesives, food additives, Especially suitable for beer label glue
Thickener; Emulsifier; Stabilizer; Nutrition enhancer (fortified protein); Binder; Filler; Carrier, Especially suitable for cheese, ice cream,
Casein Packaging and Shipping
Packing: 25kg/drum,
Belongs to common goods,
Casein Storage
Stored in a cool dry place out of direct sunlight and water.
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