Whey protein isolate 90%, often referred to as WPI 90, is a high-quality dietary supplement derived from whey, the liquid portion of milk left over during cheese production. It is highly refined to remove most of the fats, lactose, and other non-protein components, resulting in a protein powder that is predominantly protein, typically containing over 90% protein content by weight. Whey protein isolate is recognized for its rapid digestion and absorption, making it a popular choice among athletes, fitness enthusiasts, and individuals looking to increase their daily protein intake. It is used in various nutritional products, including protein shakes, bars, and dietary supplements, due to its effectiveness in supporting muscle recovery, growth, and overall protein needs, while being virtually free from lactose and fats, making it easier on the digestive system for many individuals.
CERTIFICATES OF QUALITY AND SAFETY INCLUDED IN IMAGES. There are a wide range of available types of wheat flour. Specific formulations can be created at the buyer\'s request. Some examples of wheat flour formulations include (but are not limited to): M55, 1st Grade, and Superior.
FOB PRICE LIST INCLUDED IN IMAGES 0W16 PAO SP 0W20 PAO SP Dexos 1 5W20 PAO SP 5W40 PAO SP 5W30 PAO SP Dexos 1 5W30 SP Dexos 1 10W30 SP 10W40 SP 10W40 Ci-4/SL CVTF Multi ATF MVF Multi ATF Dexron 6 ATF Dexron 3 75W80 GL-4 75W90 GL-4
Skimmed milk powder is obtained in the process of dehydration of pasteurized skimmed milk. Firstly, it is being condensed and then dried in spray drying tower and powdered. This product conforms with all applicable Polish and European Union standards and regulations and is produced in compliance with requirements of HACCP System.
Dry powder consisting mainly of agglomerated particles. Lumps that easily crumble under mechanical action are allowed.
Refined deodorized winterized sunflower oil
FOB Price List Included in Images 15W40 Ci-4/SL 20W50 Ci-4/SL 20W50 SN 20W50 SL/CF SAE 50 CF/SF 80W90 GL-4 SAE 90 GL-4 SAE 140 GL-4 Hydraulic HY-68 ATF Type A
There are five different egg powder types: 1. Egg albumin powder high gel 2. Egg albumin powder high whip 3. Egg albumin powder 4. Egg yolk powder 5. Whole Egg powder
Technical Data Sheet Included In Images
Technical Data Sheet Included In Images
Butane (C4H10) is a gas at room temperature and atmospheric pressure. It is highly flammable and easily liquefiable. Butane is used both as a fuel and a petrochemical feedstock. It can be used as a gasoline blendstock, or in a mixture with propane (commercially referred to as LPG). As a feedstock, butane is used to produce olefins. TECHNICAL DATA SHEET INCLUDED IN IMAGES
Technical Data Sheet Included In Images
Technical Data Sheet Included In Images. Other diesel specifications available upon buyer\'s request.
Consistency : Fine powder Appearance : Smooth dry powder Colour : white with a light cream tone Taste and smell : pure, characteristic of fresh pasteurized milk
Organopletic Characteristics Color : From light yellow to dark yellow Smell and Taste : Smell and taste of the dired the hen eggs yolk Structure : Homogenous, powder structure whitout an contamination
Organopletic Characteristics Color : From white to creamy Smell and Taste : Smell and taste of the dired the hen eggs white Structure : Homogenous, powder structure without an contamination
Composition : Desugared, dried hen egg white, E-330 - Acidity regulator Origin of raw material : Poland, eggs of cage quality Technological process :Mechanically breaking, separation, filtering, pasteurization drying, sieving, packing Reconstitution :500g of powder dissolved in 500 ml of water correspond to about 1kg of liquid egg yolk (about 55 pieces of chicken egg white with an average weight of 55-60g)
Organopletic Characteristics Color :From white to creamy Smell :and Taste Smell and taste of the dired the hen eggs white Structure :Homogenous, powder structure whitout an contamination
Organopletic Characteristics Color : From white to creamy Smell and Taste : Smell and taste of the dired the hen eggs white Structure : Homogenous, powder structure whitout an contamination
Physical Specifications: Colour: Uniform cream Flavour: Mild to distinctive Cheddar Texture: Firm, Smooth Chemical Specifications: Protein: (N x 6,38) (g/100g) 23 % Moisture: (g/100g) 40,8 % (+ or â?? 1,5 %) Fat (g/100g): 30,5 % approx. Total Carbohydrate (g/100g): 0,1 Salt in dry matter: 3,7 % Fat in dry matter: 51,4 % approx. PH (72 hours): 5,27
