Description

Lactalbumin Hydrolysate is a high-quality, enzymatically derived peptide mixture sourced from whey protein. This product is valued for its excellent nutritional profile, high digestibility, and functional properties, making it a superior ingredient for specialized formulations. It is primarily utilized by manufacturers in the pharmaceutical, nutraceutical, infant nutrition, and microbiological culture media industries seeking reliable and consistent protein sources.

Application

• Pharmaceutical Excipient & Formulation: Used as a nitrogen source and stabilizer in tablet formulations, lyophilized products, and as a component in specialized parenteral nutrition.
• Infant Formula & Clinical Nutrition: Serves as a highly digestible protein source in hypoallergenic infant formulas and medical nutrition products for individuals with specific dietary needs or malabsorption issues.
• Microbiological Culture Media: Acts as a premium peptone providing essential amino acids and peptides for the growth of fastidious microorganisms in diagnostic and fermentation processes.
• Cell Culture & Biotechnology: Employed as a component in serum-free or low-serum media formulations to support the growth of mammalian cells.
• Sports & Clinical Nutraceuticals: Incorporated into protein powders, medical food supplements, and recovery formulas due to its rapid absorption and bioactive peptide potential.
• Food Fortification: Used to enhance the protein content and nutritional value of specialized food products while improving solubility and reducing allergenicity compared to intact proteins.

Basic Information

Product Name	Lactalbumin Hydrolysate
CAS No.	68458-87-7
Molecular Formula	Mixture
Molecular Weight	Mixture (Peptides typically 500-5000 Da)
Synonyms	Hydrolyzed Lactalbumin; Whey Protein Hydrolysate (Lactalbumin source); α-Lactalbumin Hydrolysate; Enzymatically Hydrolyzed Lactalbumin; Lactalbumin Peptides; Tryptic Digest of Lactalbumin; Peptone from Lactalbumin; Lactalbumin Trypticase
EINECS	Contact for details

Quality Control

Our Lactalbumin Hydrolysate is manufactured under strict quality management systems. Each batch is tested to ensure it meets stringent specifications for purity, microbiological quality, and peptide profile. Certificates of Analysis (COA) documenting key parameters such as total nitrogen, degree of hydrolysis, amino acid composition, and absence of specific pathogens are available upon request. Production can adhere to relevant standards for food, pharmaceutical, or reagent grades as required.

Storage

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

Specification

Item	Specification
Appearance	White to light yellow powder
Identification (IR)	Conforms
Assay (Total Nitrogen)	≥ 12.0 % (Dry Basis)
Protein Content (N x 6.38)	≥ 75.0 % (Dry Basis)
Degree of Hydrolysis	Contact for details
Loss on Drying	≤ 6.0 %
Ash (Sulfated)	≤ 10.0 %
pH (10% Solution)	6.0 - 7.5
Total Viable Count	≤ 1000 CFU/g
Yeast & Molds	≤ 100 CFU/g
E. coli	Absent in 1g
Salmonella spp.	Absent in 25g

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