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BOVINE LACTOFERRIN

PRODUCT DATA

Lactoferrin is a highly pure Lyophilized powder derived from cow’s milk. The powder is light red-pink in color and dissolves within a wide range of pH. Lactoferrin is virtually odorless and tasteless.

Lactoferrin dissolved in water is relatively stable at acidic pH and is suitable for UHT pasteurization while it is inactivated by heating at 65°C for 30 minutes at neutral pH.

 Suggested applications:

 Infant foods, iron supplements, sports foods, diet foods, nutritional foods, chewing gum, natural preservatives, toothpaste, eye wash, mouthwash, medicine, cosmetics, tissue culture media and others.

TYPICAL SPECIFICATIONS

             Milk derived protein isolated from fresh sweet whey.

 

ITEM

SPECIFICATION

Protein,dry basis

»     97.0 %

Lactoferrin / Total Protein

»    95.0 %

Moisture

5.0 %

Fat

< 0.5 %

Ash

< 2.0 %

Iron Content

< 15 mg/100 gm

pH (1% soln at 20C)

»      6.0

Solubility (2% in Water)

99 %

Microbiology:

 

Standard Plate Count

<1,000 CFU/gm

Coliform

Negative/3 gm

Yeast & Mold

<10 CFU/gm

Staphylococcus aureus

Negative / 1 gm

Salmonella

Negative / 50 gm

           Allergen information : Contains milk ingredients.

           Properties: Antimicrobial agent, iron binding and transportation,

                               immune system modulation.

*** This is only TYPICAL PROPERTIES and not SPECIFICATIONS ***