Purity 99%: Para-Casei Casei Powder with 99% purity is used in dietary supplement production, where it ensures consistent probiotic potency and bioavailability.

Particle Size D90 <100µm: Para-Casei Casei Powder with D90 particle size below 100µm is used in beverage fortification, where it allows homogeneous suspension and improved mouthfeel.

Viable Cell Count ≥1x10¹¹ CFU/g: Para-Casei Casei Powder with viable cell count of ≥1x10¹¹ CFU/g is used in functional dairy formulations, where it enhances gut microbiota modulation and health claims.

Moisture Content <5%: Para-Casei Casei Powder with less than 5% moisture content is used in encapsulated food applications, where it extends shelf life and controls microbial stability.

Thermal Stability up to 60°C: Para-Casei Casei Powder with thermal stability up to 60°C is used in baked snack production, where it retains probiotic activity after thermal processing.

pH Stability 3.0–8.0: Para-Casei Casei Powder with pH stability from 3.0 to 8.0 is used in fruit juice fortification, where it maintains cell viability throughout product shelf life.

Flowability Index ≥90%: Para-Casei Casei Powder with a flowability index of at least 90% is used in automated capsule filling, where it ensures efficient processing and accurate dosing.

Residual Allergen Content <0.1%: Para-Casei Casei Powder with residual allergen content below 0.1% is used in hypoallergenic infant formula, where it minimizes allergic reaction risks.

Oxygen Stability <1% Viability Loss/Month: Para-Casei Casei Powder with oxygen stability of less than 1% viability loss per month is used in long-term storage products, where it preserves probiotic effectiveness.

Carrier Content (Maltodextrin) 10%: Para-Casei Casei Powder containing 10% maltodextrin as carrier is used in instant powdered drinks, where it enhances solubility and dispersibility.