Sodium Caseinate Food EXTRA 88%Buy Sodium Caseinate Food EXTRA 88% from 10.43 $ from Mona Ingredients
St Petersburg
Mona Ingredientsfrom 25 kg
10.43
$/kgTechnical acid casein
To buy wholesale Technical acid casein from Mona Ingredients, contact the supplier via the messenger, request a callback or call the phone number.
Description
Price per kg
9.889.88USD$
Minimum order
25 kg
Quantity
Total
247.00$
Other products from this supplier
Sodium Caseinate Food EXTRA 88%
Calcium Caseinate Food EXTRA 88%Buy Calcium Caseinate Food EXTRA 88% from 10.43 $ from Mona Ingredients
St Petersburg
Mona Ingredientsfrom 25 kg
10.43
$/kg
Food Grade Calcium Caseinate 83%Buy Food Grade Calcium Caseinate 83% from 9.88 $ from Mona Ingredients
St Petersburg
Mona Ingredientsfrom 25 kg
9.88
$/kg
Sodium Caseinate food grade 83%Buy Sodium Caseinate food grade 83% from 9.88 $ from Mona Ingredients
St Petersburg
Mona Ingredientsfrom 25 kg
9.88
$/kg
Food grade ground acid casein 90%Buy Food grade ground acid casein 90% from 10.43 $ from Mona Ingredients
St Petersburg
Mona Ingredientsfrom 25 kg
10.43
$/kgSimilar products
Acid detergent technicalBuy Acid detergent technical from 0.79 $ from «KHK Chernozemya»
«KHK Chernozemya»
from 100 pcs
0.79
$/pcs
Technical saltBuy Technical salt from 0.06 $ from AGROPRODSNAB
Kaluga
AGROPRODSNABfrom 30 kg
0.06
$/kg
Technical saltBuy Technical salt from 0.05 $ from Latke Trejd.
Samara
Latke Trejd.from 1000 kg
0.05
$/kg
Technical salt (Galit)Buy Technical salt (Galit) from 0.05 $ from IP Savenko Oleg Gennadevich
IP Savenko Oleg Gennadevich
from 1000 kg
0.05
$/kg
Salt technicalBuy Salt technical from 0.07 $ from Tick Gloria
Moscow
Tick Gloriafrom 1000 kg
0.07
$/kg
Buy Salt technical from 0.05 $ from Karabastuz
Karabastuz
from 20000 kg
0.05
$/kgDescription
Depending on the method of production, technical casein is divided into two types: technical acid casein, obtained by coagulation of proteins of skimmed cow's milk under the action of lactic or hydrochloric acid; technical rennet casein, obtained by coagulation of skimmed milk proteins under the action of rennet enzyme or pepsin. Depending on the acid used to coagulate the proteins of skimmed milk, technical acid casein is divided into two types: lactic acid hydrochloric acid According to the degree of grinding , technical casein is divided into : casein in chamois (acidic and rennet); ground casein (acidic). According to quality indicators , technical casein is divided into : acid casein in grain of the highest, 1st and 2nd grades; rennet casein in grain of the highest, 1st and 2nd grades; ground acid casein of the highest and 1st grades. keeping: The product should be stored in a cool, dry place at a temperature below 25C and a relative humidity of less than 85%, the product has a shelf life of 1 year when stored in the original packaging. packaging: Four-layer paper bag, net weight 25 kg.