sodium fluorosilicate,magnesium fluorosilicate
Packing Process

 
CASEIN [ORDER]
CAS no.: 9000-71-9
General information of casein: Casein , group of proteins precipitated when milk is mildly acidified. Casein constitutes about 80% of the total proteins in cow’s milk and about 3% of its weight. It is the chief ingredient in cheese. When dried, it is a white, amorphous powder without taste or odor. Casein dissolves slightly in water, extensively in alkali or strong acids.
Use of casein: Casein is used as a food supplement and as an adhesive, a constituent of water paints, and a finishing material for paper and textiles. A variety of casein, known by the modified name paracasein , is preferred for making a plastic, through the reaction of the casein with formaldehyde, that goes into the manufacture of buttons and other small objects.
Quality standard:
1,EDIBLE CASEIN

Index name

Specification

Protein(on dry basis)

≥93.00%

Moisture

≤12.00%

Tat

≤1.50%

Ash

≤1.80

Acidity

≤35°T

Lactose

≤1.00%

Yeasts & mould

≤50/g

Coli bacterium

≤40/100g

Total bacterium

≤30000/g

Salmonella

NO


2,INDUSTRIAL CASEIN GRADE A

Index name

Specification

Protein(on dry basis)

≥92.00%

Moisture

≤12.00%

Fat

≤1.00%

Ash

≤1.50%

Acidity

≤60°T





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