Albumin Egg (Flakes)

  • CAS :
    9006-59-1
  • REF :
    24236
image
QUANTITY PRICE ENQUIRY
250 gm Rs 4190.00
500 gm Rs 7760.00

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.