Description

Leghemoglobin I is a high-purity, plant-derived heme protein. This compound is of significant commercial interest as a key ingredient in the development of next-generation food products, particularly for creating authentic meat-like flavors and colors. It is primarily utilized by manufacturers in the food technology, biotechnology, and research sectors seeking innovative, sustainable protein solutions.

Application

• Primary ingredient in plant-based meat analogs to impart a meaty flavor and red color.
• Critical component in cellular agriculture and cultivated meat production processes.
• Used as a bioavailable iron source in specialized nutritional supplements and fortification.
• Research reagent in biochemistry and molecular biology for studying oxygen-binding proteins.
• Flavor and color enhancer in savory food applications and culinary products.
• Standard reference material for analytical method development in food safety and quality control labs.

Basic Information

Product Name	Leghemoglobin I
CAS No.	118549-32-9
Molecular Formula	Contact for details
Molecular Weight	Contact for details
Synonyms	Leghemoglobin I; Soy Leghemoglobin; Plant Heme Protein; LegHb; Non-animal Heme; Soybean Hemoglobin; Ferrous Leghemoglobin; Heme Protein (Plant-derived)
EINECS	Contact for details

Quality Control

Our Leghemoglobin I is produced under strict quality management systems. Each batch undergoes comprehensive analytical testing to ensure it meets stringent specifications for purity, identity, and performance, suitable for food-grade and research applications. Certificates of Analysis (COA) documenting purity (by HPLC), heme content, microbiological limits, and heavy metals are available upon request.

Storage

Preserve in a tightly closed container, protected from light. Store in a cool, dry place at 2-8°C for long-term stability. This product is hygroscopic (moisture-sensitive) and light-sensitive (store away from light); therefore, containers must be kept sealed under recommended conditions to maintain purity and prevent degradation.

Specification

Item	Specification
Appearance	Dark red to brown powder or solution
Identification (IR)	Conforms to standard
Assay (HPLC)	≥ 95.0%
Heme Content	Contact for details
Protein Content (Kjeldahl)	Contact for details
Loss on Drying	≤ 5.0%
Residue on Ignition	≤ 2.0%
Heavy Metals (as Pb)	≤ 10 ppm
Total Plate Count	≤ 1000 cfu/g
Yeast & Mold	≤ 100 cfu/g
E. coli	Negative
Salmonella spp.	Negative

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