Albumin Egg (Flakes)

  • CAS :
    9006-59-1
  • REF :
    24236
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QUANTITY PRICE ENQUIRY
250 gm Rs 4562.5
500 gm Rs 8437.5

Product Information

Source: Hen egg albumin CAS: 9006-59-1 Form: Flakes Protein Content: ≥80% Appearance: Yellowish flakes

Chemicals Properties

Protein Content (Kjeldahl): ≥ 80.0%. Appearance: Yellowish flakes, characteristic odor. Solubility: Soluble in water, forms viscous solution. Moisture Content: ≤ 8.0%. Ash Content: ≤ 5.0%. Fat Content: ≤ 1.0%. pH (10% solution): 6.0-7.5. Microbial Limits: Total plate count ≤ 10,000 cfu/g. Salmonella: Absent in 25g. E. coli: Absent in 1g. Coagulation Temperature: 60-65°C. Foaming Capacity: Good. Emulsifying Properties: Good.

Hazard Information

Hazard: May cause allergic reactions in sensitive individuals. Safety: For laboratory use only. Wear protective gloves. Storage: Store in tightly closed containers in cool, dry place.