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Whey Protein powder Raw Materials CAS 47-43-8
Product Overview:
Whey Protein powder is a precious protein extracted from milk by advanced technology. Whey Protein CAS 47-43-8 is known as the "King of protein" because of its high purity, high absorption rate and the most reasonable amino acid composition. Whey Protein Raw Materials are not only easy to digest, but also have the characteristics of high biological value, high digestibility, high protein efficiency and high utilization rate.
Whey Protein powder Raw Materials CAS 47-43-8 Attributes
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MW:/
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Specification:Whey Protein powder
Sample:Whey Protein powder
Brand:Whey Protein powder
Appearance: powder
Storage: Cool Dry Place
Brand: chemical Raw Materials
Shelf Life: 2 Years
Test Method: HPLC
Whey Protein powder Raw Materials CAS 47-43-8 Details
Uses and synthesis of Whey Protein powder
Whey Protein powder is a precious protein extracted from milk by advanced technology. Whey Protein CAS 47-43-8 is known as the "King of protein" because of its high purity, high absorption rate and the most reasonable amino acid composition. Whey Protein Raw Materials are not only easy to digest, but also have the characteristics of high biological value, high digestibility, high protein efficiency and high utilization rate.
Applications/Functions of Whey Protein powder
- 1. Help build muscle :Whey Protein powder plays a very important role in helping build muscle. Whey Protein CAS 47-43-8 can participate in the composition of the body, accelerate the body's metabolism, and provide heat for the body. It can supplement the amino acids needed by the human body and has a certain effect on muscle building.
- 2. Reduce fatigue :Whey Protein Raw Materials contain α-whey protein, bovine serum albumin and lactoferrin are rich in cystic acid residues. These ingredients can enhance the body's antioxidant capacity and delay fatigue
Physicochemical Property of Whey Protein powder
Production methodprocess of Whey Protein powder
Whey Protein powder is dried from whey, a by-product of making cheese or casein.