ultra whey 90 inst 1kg materie prime uso fagron italia srl

Product Whey Protein Isolate, Agglomerated and Instantised Description Volactive UltraWhey 90 Instant is manufactured from sweet cheese whey, from hard-pressed cheese, which has been processed using a combination of cross-flow ultrafiltration and microfiltration techniques. The resulting protein isolate is spray-dried, with concurrent agglomeration and instantising with soya lecithin (E322). This product provides an excellent source of easy-mixing, natural protein for use in a variety of applications in special dietary food and beverage formulations. Typical Mineral Profile • Sodium (Na): 0.30% • Potassium (K): 0.50% • Calcium (Ca): 0.48% • Phosphorous (P): 0.22% • Magnesium (Mg): 0.06% • Chloride (Cl): 0.10% Heavy Metals • Aluminium (Al): <5.0 ppm • Arsenic (As): <0.25 ppm • Cadmium (Cd): <0.1 ppm • Chromium (Cr): <0.25 ppm • Copper (Cu): <20.0 ppm • Iron (Fe): <20.0 ppm • Lead (Pb): <0.25 ppm • Manganese (Mn): <1.0 ppm • Mercury (Hg): <0.05 ppm • Molybdenum (Mo): <0.25 ppm • Selenium (Se): <0.25 ppm • Tin (Sn): <0.5 ppm • Titanium (Ti): <10.0 ppm • Zinc (Zn): <20.0 ppm Concentration of Protein Fractions1 Fraction % of protein Beta Lactoglobulin 43-48% Alpha Lactalbumin 14-18% Bovine serum albumin 1-2% Immunoglobulin G 1-3% Lactoferrin <1%
Glycomacropeptide 24-28% 1 As measured according to the method of Elgar et al., 2000 Figures stated are part of ongoing work and are intended as an indication only Volactive UltraWhey 90 Instant Supplementary Technical Data Sheet Typical Amino Acid Profile (% of protein) • Alanine 5.0 • Arginine 2.1 • Aspartic acid 11.0 • Cystine 2.2 • Glutamic Acid 18.1 • Glycine 1.4 • Histidine 1.7 • Isoleucine* 6.4 • Leucine* 10.6 • Lysine 9.6 • Methionine 2.2 • Phenylalanine 3.0 • Proline 5.5 • Serine 4.6 • Threonine 6.7 • Tryptophan 1.4 • Tyrosine 2.6 • Valine* 5.9 * = BCAA Nutritional Information2 Typical Values per 100 g powder Energy 1588 kJ/366 kcal Protein (Nx6.25) 87.5 g Carbohydrate 2.0 g of which sugars 2.0 g Fat 1.0 g of which saturates 0.7g Sodium 0.3g 2Typical values calculated as an indication only For further information contact Volac International Ltd., 50 Fishers Lane, Orwell, Royston, Herts., SG8 5QX Tel: +44 1223 208021, Fax: +44 1223 207629 www.volac.com, [email protected] Allergen/Intolerance Information This statement indicates the presence or cross contamination risk of the potential allergen components as listed in Commission Directive 2003/89EC Annex IIIa*. If a component is present the details are provided in the subsequent column. If the component is absent in the product but there is a risk of contamination in the ingredient, or in the supply chain, details of the risk(s) involved is indicated in the ‘Cross contamination risk’ column using the letters in the key below The source of the risk is also provided in the ‘details’ column. A) Indicated in supplier specification B) Bulk transport C) Storage of materials with other allergenic ingredients D) Handled on the same line as other allergenic ingredients E) Handled on the same site as other allergenic ingredients N) No risk Mandatory Allergens* Absent / Present Details Cross contamination risk Cereals containing gluten/Derivatives Absent Wheat gluten E Shellfish/Crustaceans/Derivatives Absent N Egg/Derivatives Absent N Fish/Seafood/Derivatives Absent N Peanuts/Derivatives Absent N Soybeans/Derivatives Present Absent Soy lecithin (E322) Soy protein concentrate C, D, E E Milk/Derivatives Present Whey from milk A Nuts/Derivatives Absent N Celery/Derivatives Absent N Mustard/Derivatives Absent N Sesame/Derivatives Absent N Lupins/Derivatives Absent N Molluscs/Derivatives Absent N Sulphur dioxide and sulphites at conc >10ppm expressed as SO2 Absent N Date: 14th January 2009 Dr Naomi Grant Technical Manager – Food Ingredients