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HS Code |
603297 |
| Strain Name | Lactobacillus casei |
| Product Type | Probiotic supplement |
| Patent Status | Patented strain |
| Appearance | Powder or capsule |
| Cfu Count | Usually 1-10 billion CFU per dose |
| Origin | Fermented dairy products |
| Shelf Life | Typically 12-24 months |
| Storage Condition | Cool, dry place |
| Main Benefit | Supports digestive health |
| Allergen Status | Dairy-free options available |
| Recommended Usage | Daily oral supplementation |
| Market Application | Pharmaceuticals, nutraceuticals, food additives |
| Heat Resistance | Moderate |
| Acid Bile Tolerance | High |
| Clinical Evidence | Supported by human trials |
As an accredited Lactobacillus Casei Patent factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | White plastic canister containing 500g of *Lactobacillus Casei Patent*, with secure lid and blue labeling detailing strain and handling instructions. |
| Shipping | **Shipping Description:** Lactobacillus Casei Patent is shipped as a lyophilized or powdered culture in moisture-proof, airtight packaging to preserve viability. The product is transported under controlled, refrigerated conditions (2–8°C) to maintain stability. Accompanied by necessary documentation, it is handled in accordance with biological material transport regulations. |
| Storage | Lactobacillus Casei Patent should be stored in a cool, dry place, ideally at 2–8°C (refrigerated conditions), away from direct sunlight and moisture. The container must be tightly closed when not in use to prevent contamination. Avoid repeated freeze-thaw cycles. Storage under these conditions helps maintain the viability and potency of the bacterial culture for its intended applications. |
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Purity 99%: Lactobacillus Casei Patent with purity 99% is used in probiotic yogurt fermentation, where it enhances bacterial viability and flavor development. Viability 10⁹ CFU/g: Lactobacillus Casei Patent with viability 10⁹ CFU/g is used in dietary supplements, where it improves digestive health and gut microbiota balance. Stability at 40°C: Lactobacillus Casei Patent with stability at 40°C is used in shelf-stable beverages, where it maintains probiotic activity during storage. Particle Size <100 µm: Lactobacillus Casei Patent with particle size below 100 µm is used in powdered drink mixes, where it ensures homogeneous blending and easy reconstitution. Encapsulation Efficiency 95%: Lactobacillus Casei Patent with encapsulation efficiency of 95% is used in functional snacks, where it provides protection against gastric acid for greater intestinal delivery. Moisture Content <5%: Lactobacillus Casei Patent with moisture content below 5% is used in chewable tablets, where it extends shelf life and prevents microbial contamination. pH Tolerance 2.0–8.0: Lactobacillus Casei Patent with pH tolerance from 2.0 to 8.0 is used in gastrointestinal applications, where it increases survival through the stomach and colon. |
Competitive Lactobacillus Casei Patent prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
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