Description

Rennin is a proteolytic enzyme, also known as chymosin, that plays a critical role in the dairy industry. Its primary value lies in its specific ability to coagulate milk by cleaving the κ-casein protein, making it indispensable for cheese production. This high-purity enzyme is essential for manufacturers in the food processing, biotechnology, and pharmaceutical sectors who require consistent and reliable performance for product standardization and quality control.

Application

• Cheese Manufacturing: The primary and most significant application for coagulating milk to form curds in the production of various cheese types.
• Dairy Product Research & Development: Used in laboratory settings to study milk protein behavior and develop new dairy-based products.
• Enzyme Preparation & Formulation: Serves as a key ingredient in the production of standardized rennet preparations for consistent industrial use.
• Biotechnological Processes: Employed in specific protein digestion and analysis protocols within life science research.
• Digestive Aid Production: Utilized in the formulation of certain dietary supplements due to its proteolytic activity.
• Food Texture Modification: Applied in controlled quantities to alter the texture and functional properties of protein-rich food systems.

Basic Information

Product Name	Rennin
CAS No.	9001-98-3
Molecular Formula	Contact for details
Molecular Weight	Contact for details
Synonyms	Chymosin; Rennet; Rennase; Rennet Extract; Milk-Clotting Enzyme; Calf Rennin; Peptilase A; EC 3.4.23.4
EINECS	232-650-8

Quality Control

Our Rennin is produced and tested under strict quality management systems to ensure it meets the high standards required for food-grade and research applications. Each batch is characterized for key parameters including activity, purity, and microbial limits. A comprehensive Certificate of Analysis (COA) detailing assay results, physical properties, and safety data is provided with every shipment to guarantee traceability and compliance.

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 must be kept under controlled humidity conditions to prevent loss of activity.

Specification

Item	Specification
Appearance	Light yellow to brown powder or liquid
Identification (IR)	Conforms to Standard
Assay (Activity)	≥ 90% of labeled activity
Loss on Drying	≤ 5.0 %
Microbial Limits	Meets food-grade standards
Heavy Metals	≤ 10 ppm

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