Purity 98%: Beta-Lactoglobulin with purity 98% is used in protein fortification for sports nutrition, where it enhances amino acid profile and digestibility.

Molecular Weight 18.4 kDa: Beta-Lactoglobulin of molecular weight 18.4 kDa is used in dairy beverage formulations, where it improves solubility and reduces sedimentation.

Isoelectric Point 5.2: Beta-Lactoglobulin with isoelectric point 5.2 is used in cheese manufacturing, where it optimizes curd formation and yield.

Particle Size < 50 µm: Beta-Lactoglobulin with particle size less than 50 µm is used in high-protein drink mixes, where it ensures uniform dispersion and smooth texture.

Thermal Stability up to 75°C: Beta-Lactoglobulin with thermal stability up to 75°C is used in pasteurized food products, where it maintains functional properties after heat treatment.

Low Endotoxin Level < 1 EU/mg: Beta-Lactoglobulin with low endotoxin level is used in pharmaceutical excipients, where it ensures biocompatibility and safety.

Viscosity Grade Low: Beta-Lactoglobulin with low viscosity grade is used in infant formula production, where it allows easy mixing and homogeneity.

Emulsifying Capacity 90 mL oil/g: Beta-Lactoglobulin with emulsifying capacity of 90 mL oil/g is used in salad dressings, where it stabilizes emulsions and prevents phase separation.

High Water Binding Capacity: Beta-Lactoglobulin with high water binding capacity is used in bakery applications, where it retains moisture and extends shelf life.

Allergenicity Confirmed: Beta-Lactoglobulin with confirmed allergenicity is used in allergen research, where it enables controlled clinical testing and safety evaluations.