HA10636 Casein Protein Powder

Catalogue Number	HA10636
Material	Casein Protein
Form	Powder
Appearance	White Powder

Casein Protein Powder is a milk-derived protein product processed into a fine powder while retaining its natural micellar structure. Stanford Advanced Materials (SAM) employs controlled low-temperature drying and spectral analysis during production to monitor protein integrity. Their process emphasises analytical techniques such as HPLC and infrared spectroscopy. These measures help maintain the biochemical properties essential for nutritional formulations and herbal extract applications, ensuring the material functions as intended in precise, formulation-critical environments.

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FAQ

How is the protein integrity maintained during the drying process?

The controlled low-temperature drying method preserves the native structure of casein micelles, while periodic HPLC analyses verify that protein integrity remains intact, preventing unwanted denaturation.

What quality control measures are implemented during production?

Production involves infrared spectroscopy and chromatographic techniques to monitor moisture content and chemical composition. These analytical methods detect any thermal degradation, ensuring that the powder adheres to precise formulation standards.

How does this powder enhance formulation stability in nutritional products?

Its preserved micellar structure provides a natural sustained-release profile, which aids in the stable blending of ingredients and improves the solubility of protein in various nutritional formulations.

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