CHAITANYA CHEMICALS
High Protein Premix

High Protein Premix

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 High Protein Premix 

( Soluble Mix Protein Powder )  

Protein Food Sources:

Typical protein food sources include: cheese, milk, eggs, chicken, seafood, fish, poultry, meat,  soya, nuts and legumes. Small amounts of protein can also be found in fatty and starchy foods. Because protein levels in these foods are minimal, they are generally “ignored” by body builders and athletes when a protein diet is structured.

Protein food sources are divided into two categories: complete and incomplete protein foods.

A complete protein food contains all essential amino acids. Animal proteins (meat) are complete protein sources. Incomplete protein foods, such as vegetables, lack several essential amino acids. These lacking amino acids vary from food source to food source.

 High Protein Premix is derived from mix organic protein is fine, free flowing; spray dried, white to off white colour powder containing amino acids, short chained peptides derived from high quality proteins by controlled hydrolysis.  It is 100% water soluble, odorless powder with bland taste.

 This pre-digested protein having excellent absorption properly and advantage over other protein sources as it is high in protein content and mix protein sources witch give the maximum nutritional value of the protein used in various high protein food supplementation formulations.

This special High Protein Premix powder helps to increase  the protein content of the formulation.

Specification Data Sheet:


PRODUCT

HIGH PROTEIN 

PREMIX

APPLICATIONS

IT IS USED IN WIDE RANGE OF NUTRACEUTICAL & HEALTH CARE PREPARATIONS LIKE LIQUID TONIC, DROPS, HIGH PROTEIN FOODS, BABY FOODS ETC.

DESCRIPTION

A FINE, FREE FLOWING SLIGHTLY HYGROSCOPIC, SPRAY DRIED POWDER CONTAINING AMINO ACIDS, SHORT CHAINED PEPTIDES DERIVED FROM HIGH QUALITY MIX PROTEIN BY CONTROLLED  HYDROLYSIS.

COLOUR

CREAMY COLOURED POWDER.

SOLUBILITY

2 % SOLUTION IN WATER IS CLEAR.

pH OF 2 % SOLUTION

5.50 TO 8.50 AT 270C.

LOSS ON DRYING

NMT 7.00 % W/W AS ESTIMATED BY AOAC METHOD.

CHEMICAL PARAMETERS:     (ON DRY WT. BASIS)

TOTAL NITROGEN (N)

NLT 14.11 % W/W ESTIMATED BY KJELDAHL’S METHOD.

TOTAL PROTEIN (N X 6.38)

NLT 90.00 %W/W AS ESTIMATED BY KJELDAHL’S METHOD.



MICROBIOLOGICAL PARAMETERS:

TOTAL PLATE COUNT

NMT 10,000 CFU PER GRAM.

YEAST & MOULDS

ABSENT.

E. Coli.

ABSENT.

SALMONELLA

ABSENT.

We Also Offer Tailor – Made Product As Per Customer’s Requirement.