Description

β-Lactoglobulin is a major whey protein found in the milk of many mammals, serving as a primary source of essential amino acids. This high-purity protein is valued for its excellent functional properties, including emulsification, gelation, and foaming, which are critical for product performance and texture. It is an indispensable ingredient for manufacturers in the food & beverage, nutritional supplements, and pharmaceutical research sectors seeking to enhance the nutritional profile and quality of their formulations.

Application

• Nutritional & Sports Supplements: A key protein source in protein powders, bars, and meal replacement shakes due to its high biological value and branched-chain amino acid (BCAA) content.
• Infant Formula & Clinical Nutrition: Used to mimic the protein profile of human milk and develop specialized medical nutrition products.
• Functional Food & Beverage Fortification: Enhances the protein content and improves texture in dairy products, baked goods, and ready-to-drink beverages.
• Pharmaceutical & Biomedical Research: Serves as a model protein in studies of protein folding, allergenicity, and drug delivery systems.
• Food Texture Modification: Utilized for its gelling and water-binding properties in products like yogurts, desserts, and processed meats.
• Emulsifier & Stabilizer: Acts as a natural emulsifying agent in sauces, dressings, and cream-based products.

Basic Information

Product Name	β-Lactoglobulin
CAS No.	9045-23-2
Molecular Formula	N/A (Protein)
Molecular Weight	Approx. 18.4 kDa (monomer)
Synonyms	β-Lactoglobulin; BLG; Lactoglobulin B; LGB; Milk β-Lactoglobulin; Whey Protein β-Lactoglobulin; β-Lg; 3-Lactoglobulin
EINECS	Contact for details

Quality Control

Our β-Lactoglobulin is produced and tested under strict quality management systems to ensure batch-to-batch consistency and purity. We offer grades suitable for food, nutritional, and research applications, with specifications aligned with industry standards. A comprehensive Certificate of Analysis (COA) detailing purity, protein content, and microbiological limits is provided with every shipment to guarantee compliance with your requirements.

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 kept sealed in a low-humidity environment to prevent clumping and degradation.

Specification

Item	Specification
Appearance	White to off-white powder
Identification (IR)	Conforms to standard
Protein Content (N x 6.38)	≥ 90.0 %
Purity (β-Lactoglobulin by HPLC)	≥ 85.0 %
Moisture (Loss on Drying)	≤ 6.0 %
Ash Content	≤ 2.0 %
pH (in solution)	4.5 - 6.5
Total Plate Count	≤ 10,000 CFU/g
Yeast & Mold	≤ 100 CFU/g
E. coli	Negative
Salmonella	Negative

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