Healthcare Supplement Isolate Whey Protein Supplements

• CAS No.: CAS 84082-51-9
• Formula: C34h39n5o9
• EINECS: 1633-05-2
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: Supplements
• Type: Sucrose Esters
• Resource: Natural
• Property: Lonic Emulsifiers
• Product: Xanthan Gum
• Loading: Tianjin
• Colour: Pale Yellow
• Appearance: Powder
• Transport Package: 25kg/Bag
• Specification: 90%
• Trademark: ZHUOFENG
• Origin: China Mainland
• HS Code: 3502110000
• Production Capacity: 5000mt/Month

Product Description

 

 Whey protein is the protein from whey, the watery portion of milk that separates from the curds when making cheese. It is commonly used as a protein supplement.
Whey protein might improve the nutrient content of the diet and also have effects on the immune system.
People commonly use whey protein for improving athletic performance and increasing strength. Whey protein is also used for asthma, diabetes, weight loss, and many other conditions, but there is no good scientific evidence to support most of these uses.
Whey protein is a mixture of proteins isolated from whey, which is the liquid part of milk that separates during cheese production.
Milk actually contains two main types of protein: casein (80%) and whey (20%).
Whey is found in the watery portion of milk. When cheese is produced, the fatty parts of the milk coagulate and the whey is separated from it as a byproduct.
If you've ever opened a yogurt container to see liquid floating on top - that's whey. Cheesemakers used to discard it before they discovered its commercial value.
After being separated during cheese production, whey goes through various processing steps to become what people generally recognize as whey protein - a powder that is added to shakes, meal replacements and protein bars.
Whey protein doesn't taste very good on its own, which is why it's usually flavored. Chocolate-, vanilla- and strawberry-flavored powders are popular.

 

 

Whey, a protein complex derived from milk, is being touted as a functional food with a number of health benefits. The biological components of whey, including lactoferrin, beta-lactoglobulin, alpha-lactalbumin, glycomacropeptide, and immunoglobulins, demonstrate a range of immune-enhancing properties. In addition, whey has the ability to act as an antioxidant, antihypertensive, antitumor, hypolipidemic, antiviral, antibacterial, and chelating agent. The primary mechanism by which whey is thought to exert its effects is by intracellular conversion of the amino acid cysteine to glutathione, a potent intracellular antioxidant. A number of clinical trials have successfully been performed using whey in the treatment of cancer, HIV, hepatitis B, cardiovascular disease, osteoporosis, and as an antimicrobial agent. Whey protein has also exhibited benefit in the arena of exercise performance and enhancement.
Whey can also be incorporated in to different food products to increase the nutrient level of the food products and several positive impacts could be brought about in food products by incorporating whey. Several previous researches have been carried out by altering different characteristics of whey. Possibility of incorporating whey in to cheese has been studied. The effect of the diameter of whey protein aggregate on the gel firmness has been studied. Regardless of whey origin, adding larger-diameter whey protein aggregates to cheese milk had no negative impact on rennet-induced coagulation, whereas smaller aggregates decreased curd firmness. Adding whey protein aggregates to milk increased cheese yield and moisture, and the dispersion method had no influence on these parameters, suggesting that a valve homogenizer is not required, which simplifies the process for artisanal cheese production and it also has been found that the acid gels from milk with added whey protein had higher gel stiffness and yield stresses than those without added whey protein.

Tests	Specification	Results
Description	Off-white powder	Conforms
Assay(Titration)	99%	99.2%
Loss on drying	≤1.0%	0.28%
(Residue on ignition)	≤0.4%	0.14%
Heavy metals(Pb)	≤10ppm	Conforms
Lead	≤3ppm	Conforms
Cadmium	≤1ppm	Conforms
Arsenic(As)	≤1ppm	Conforms
Mercury	≤0.1ppm	Conforms
Particle size range	≥95% through 80 Mesh	Conforms
Total Plate Count(CFU/g)	≤1000 CFU/g	Conforms
Yeasts and Molds(CFU/g)	≤100CFU/g	Conforms
E.coli	Negative	Conforms
Salmonella	Negative/25g	Conforms
Staphylococcus aureus	Negative/g	Conforms
Salmonella	Negative	Conforms
Staphylococcus aureus	Negative/g	Conforms

 
 

  
25 kg per barrel
We accept the packing as specified

 

Other hot products
CAS	English name	CAS	English name
3081-61-6	L-Theanine	77-92-9	Citric acid
50-81-7	Ascorbic Acid	9000-30-0	Guar gum
1066-33-7	Ammonium bicarbonate	4075-81-4	Calcium Propionate
10124-56-8	sodium hexametaphosphate	110-44-1	Sorbic acid
9004-32-4	Sodium carboxymethyl cellulose	9000-90-2	alpha-Amylase
7778-18-9	CALCIUM SULFATE	68424-04-4	Polydextrose
133-37-9	DL-Tartaric acid	56-89-3	L-Cystine
9000-70-8	Gelatin	50-99-7	D(+)-Glucose
11103-57-4	Vitamin A	657-27-2	L-Lysine hydrochloride
10043-52-4	Calcium chloride	1343-78-8	Cochineal
10024-66-5	Manganese Citrate	59-30-3	Folic acid
6915-15-7	Malic Acid	9031-11-2	β-Galactosidase
5328-37-0	L-Arabinose	133876-92-3	Nattokinase
5949-29-1	Citric acid monohydrate	50-21-5	Lactic acid
92-48-8	6-Methylcoumarin	308066-66-2	Fructooligosaccharides

 

roduct Name	Product Name	Product Name
L-Methionine 63-68-3	D-Methionine 348-67-4	DL-Methionine 59-51-8
L-Threonine 72-19-5	D-Threonine 632-20-2	DL-Threonine 80-68-2
L-Tryptophan 73-22-3	D-Tryptophan 153-94-6	DL-Tryptophan 54-12-6
L-Isoleucine 73-32- 5	D-lsoleucine 319- 78-8	DL-lsoleucine 443-79-8
L-Valine 72-18-4	D-Valine 640-68-6	DL-Valine 516-06-3
L-Lysine 56-87-1	D-Lysine 923-27-3	DL-Lysine 70-54-2
L-Lysine Hcl 657-27-2	D-Lysine Hcl 7274 -88-6	DL-Lysine Hcl 70-53-1
L-Alanine 56-41-7	D-Alanine 338-69-2	DL-Alanine 107-95-9
L-Aspartic Acid 56- 84-8	D-Aspartic Acid 1783- -96-6	DL-Aspartic Acid 617-45-8
L-Malic acid 97-67-6	D-Malic Acid 636-61-3	DL-Malic Acid 6915-15-7
L-Phenylalanine 63-91-2	D-Phenylalanine 673-06-3	DL-Phenylalanine150-30-1
L-Serine 56-45-1	D-Serine 312 -84-5	DL-Serine 302-84-1
L-Arginine 74-79-3	D-Arginine157-06-2	L-Arginine Hcl 1119-34-2
L-Proline 147-85-3	D Proline 344- 25-2	DL-Proline 609-36-9
L-Tyrosine 60-18-4	D-Tyrosine 556-02-5	DL-Tyrosine 556-03-6
L-Leucine 61-90-5	D-Leucine 328-38-1	DL-Leucine 328-39-2
L-Cysteine 52-90-4	D-Cysteine 921-01-7	DL-Cysteine 3374- 22-9
L-Citrulline 372-75-8	N-acetyl-L-cysteine 616-91-1	DL-Citrulline 627-77-0
L-Glutamic Acid 56- -86-0	N-acetyl-L-leucine 1188-21-2	DL-Glutamic Acid 617-65-2
L-Norvaline 6600 -40-4	N-acetyl-L-tyrosine 5537-55-3	DL-Norvaline 760-78-1
L-Histidine 71-00-1	Acetyl L-Carnitine 5080-50-2	D-Citrulline 13594-51-9
L-Glutamine 56- 85-9	N-acetyl-L-alanine 97-69-8	D-Glutamic Acid 138-16-9
L-Glycine 56- -40-6	N-acetyl-L-carnosine 56353-15-2	D-Norvaline 2013-12-9
L-Pyroglutamic acid 56-86-0	Citrulline Malate 54940-97-5	L-Carnitine 541-15-1
L-Asparagine 70-47-3	Ornithine Aspartate 3230-94-2	L-Carnosine 305 -84-0
L-Theanine 3081-61-6	Arginine Aspartate7675-83-4	L- Hydroxyproline 618-27-9