Description

β-Lactoglobulin, Buffalo is a major whey protein isolated from buffalo milk. This high-purity protein is a critical functional ingredient valued for its excellent nutritional profile and unique physicochemical properties, including gelation, emulsification, and foaming capabilities. It is essential for manufacturers in the nutraceutical, infant formula, sports nutrition, and advanced food technology sectors seeking premium protein sources.

Application

• Infant Formula and Clinical Nutrition: As a high-quality, bioavailable protein source to mimic the nutritional profile of human milk.
• Sports and Medical Nutrition: A key ingredient in protein powders, meal replacements, and medical foods for muscle synthesis and recovery.
• Functional Food Development: Utilized for its gelling and water-binding properties in dairy products, baked goods, and meat analogs.
• Biochemical and Pharmaceutical Research: Serves as a standard or substrate in studies of protein structure, allergenicity, and digestion.
• Food Emulsification and Stabilization: Acts as a natural emulsifier in products like sauces, dressings, and whipped toppings.
• Carrier for Bioactive Compounds: Used in encapsulation technologies to protect and deliver sensitive nutrients like vitamins and fatty acids.

Basic Information

Product Name	β-Lactoglobulin, Buffalo
CAS No.	288601-79-6
Molecular Formula	Contact for details
Molecular Weight	~18.4 kDa (monomer)
Synonyms	BLG, Buffalo
β-Lactoglobulin B (Bos Bubalis)
Lactoglobulin, β-
Whey Protein, β-Lactoglobulin Fraction
β-Lg
Buffalo Milk β-Lactoglobulin
EINECS	Contact for details

Quality Control

Our β-Lactoglobulin, Buffalo is produced under strict quality management systems. Each batch undergoes rigorous analytical testing to ensure it meets high-purity standards suitable for nutritional and research applications. A comprehensive Certificate of Analysis (COA) detailing purity, protein content, and microbiological safety is provided with every shipment.

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); ensure the container is sealed tightly after each use to prevent moisture absorption and degradation.

Specification

Item	Specification
Appearance	White to off-white powder
Identification (IR)	Conforms to standard
Protein Content (Dry Basis)	≥ 90.0%
Purity (β-Lactoglobulin by HPLC)	≥ 85.0%
Loss on Drying	≤ 6.0%
pH (in solution)	6.0 - 7.5
Total Plate Count	≤ 10,000 cfu/g
Yeast & Mold	≤ 100 cfu/g

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