Description

Lactalbumin is a high-quality, globular protein fraction derived from whey, known for its excellent nutritional profile and functional properties. This product is essential for formulators seeking to enhance the protein content, emulsification, and gelling characteristics of their products. It serves as a critical ingredient for manufacturers in the food & beverage, infant nutrition, sports nutrition, and pharmaceutical industries, where purity and consistent performance are paramount.

Application

• Infant Formula & Clinical Nutrition: As a source of highly digestible protein and essential amino acids, mirroring the nutritional profile of human milk.
• Sports & Performance Nutrition: Key component in protein powders, bars, and ready-to-drink beverages for muscle recovery and synthesis.
• Food Processing: Used as a natural emulsifier, gelling agent, and water binder in products like yogurts, processed meats, and baked goods.
• Dietary Supplements: Incorporated into capsules and tablets for general health and wellness products.
• Cell Culture Media: Serves as a nutrient component in specialized microbiological and biopharmaceutical growth media.
• Cosmetic Formulations: Utilized in hair and skin care products for its film-forming and conditioning properties.

Basic Information

Product Name	Lactalbumin
CAS No.	12585-12-5
Molecular Formula	Contact for details
Molecular Weight	~14,200 Da (α-lactalbumin monomer)
Synonyms	α-Lactalbumin
Whey Protein, α-Lactalbumin Fraction
LALBA
Lactose Synthase B Protein
Bovine α-Lactalbumin (if bovine sourced)
Milk Protein Fraction
EINECS: Contact for details

Quality Control

Our Lactalbumin is produced and tested under a stringent quality management system. Each batch is analyzed to ensure it meets rigorous specifications for protein content, purity, microbiological limits, and heavy metals. We can supply grades compliant with FCC (Food Chemicals Codex) and general pharmaceutical guidelines. Certificates of Analysis (COA) documenting all critical parameters are available upon request.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at a controlled room temperature (15-25°C). This product is hygroscopic (moisture-sensitive); the original container must be kept tightly sealed in a low-humidity environment to prevent caking and maintain stability.

Specification

Item	Specification
Appearance	White to off-white powder
Identification (IR)	Conforms
Assay (Protein, dry basis)	≥ 90.0%
Loss on Drying	≤ 6.0%
pH (Solution)	4.5 - 6.5
Total Plate Count	≤ 10,000 cfu/g
Yeast & Mold	≤ 100 cfu/g
E. coli	Negative
Salmonella	Negative
Heavy Metals (as Pb)	≤ 10 ppm

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.