LACTALBUMIN

CAS:: 9013-90-5

MF:: n.a.

MW:: 0

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Properties

storage temp.: 2-8°C

form: lyophilized powder

Safety Information

Hazard Codes: B,T

Risk Statements: 23/24/25-36/37/38

Safety Statements: 26-36/37/39-45

WGK Germany: 3

F: 10

Use

Lactalbumin is a milk protein obtained from whey by acidifying to ph 5.2, the isoelectric point, followed by coagulation by heat. it is not coagulated by rennin as is casein and is nonfunctional in its properties. it is used for nutritional purposes as a source of protein. it is used in cereals and breads where its relative inertness minimizes complications caused by other milk proteins during baking. it is also termed milk albuminate.