Prix FOB
Obtenir le dernier prix|
- Minimum Order
Pays:
UK
N ° de modèle:
-
Prix FOB:
Localité:
-
Prix de commande minimale:
-
Commande minimale:
-
Packaging Detail:
-
Heure de livraison:
-
Capacité de Fournir:
-
Payment Type:
-
Groupe de produits :
-
Personne àcontacter Mr. Peter
chudleigh Grove, Birmingham, Other
| Product Name | Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â High Quality Wholesale Whey Protein Isolate powder | ||
| Â | Â | 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.    |
||
| Pays: | UK |
| N ° de modèle: | - |
| Prix FOB: | Obtenir le dernier prix |
| Localité: | - |
| Prix de commande minimale: | - |
| Commande minimale: | - |
| Packaging Detail: | - |
| Heure de livraison: | - |
| Capacité de Fournir: | - |
| Payment Type: | - |
| Groupe de produits : | - |
