Maypro Lactoferrin
Maypro Lactoferrin from Fonterra, a purified lactoferrin product, has a minimum lactoferrin content of 95% of the total protein. Lactoferrin is an iron binding whey protein extracted from fresh New Zealand bovine milk. It has a high affinity for iron and is a multi-functional protein. Lactoferrin 7200 is a free-flowing, freeze dried powder making it ideal for use in a wide range of systems.
Properties
- Physical Form
- Powder
Other characteristics
- Ingredient Name
- Lactoferrin
- Labeling Claims
- Halal, Kosher
- Halal
- Kosher
- Ingredient Origin
- Dairy Origin
- Certifications & Compliance
- FSSC 22000, Halal, Kosher
- Markets
- Food & Nutrition
- Healthcare & Pharma
- Features
* This statement has not been evaluated by the US Food and Drug Administration. This product is not intended to diagnose, treat or prevent any disease.
- Shelf LIfe
- 36 Months
- Compliance
Our manufacturing facilities adhere to the highest global standards in food safety and quality, verified through regular internal and external audit programs and accredited with FSSC22000 certification.; Our products and ingredients are tested throughout the supply chain, from milk collection through to final product release, using internationally recognized test methods to verify quality and compliance.; Our products are securely packed in multi-wall bags with three layers of protection and labeled to enable full trace back, so you can trust in the knowledge it was made with care.
- Dosage Form
- Capsules
- Sachets
- Ingredient
- Pasteurized Cows' milk
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Bags
- Sachets
- Suggested Uses
Suitable for dry blending into pediatric applications for infants and young children at <0.5% of final product. Suitable for wet processing into pediatric applications for infants and young children (with further heat treatment)
Technical data
Table 1 of 5
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Bulk Density | 0.68 | g/ml | — |
| Insolubility Index | 0.1 | ml | — |
| Particle Size (less than 150μm) | 50.0 | % | — |
| Foreign Matter | Pass | per 50g | Fontera |
Table 2 of 5
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Protein (N x 6.38) as is | min. 95.0 | % m/m | ISO 8968-1 |
| Lactoferrin (% of Protein) | min. 95.0 | % m/m | HPLC |
| Iron | max. 30 | mg/100g | ICP-OES |
| Moisture | max. 3.5 | % m/m | ISO 5550 |
| Ash | max. 1.5 | % m/m | BBS 1743 |
| pH (5%, at 20°C) | 4.5 - 6.5 | — | Fonterra |
| pH (2%, at 20°C) | 5.2 - 7.1 | — | Fonterra |
Table 3 of 5
10 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aerobic Plate Count | max. 1,000 | cfu/g | ISO 4833-1 |
| Enterobacteriaceae | max. 10 | cfu/g | ISO 21528-2 |
| Coliforms | 0.0 | cfu/g | ISO 4832 MOD |
| Escherichia coli | Not Detected | per g | ISO 11866-1 |
| Yeast and Mould | max. 10 | cfu/g | ISO 6611 |
| Bacillus cereus | max. 100 | cfu/g | ISO 7932 |
| Coagulase Positive Staphylococci | Not Detected | per 25g | ISO 6888-3 |
| Cronobacter sakazakii | Not Detected | per 300g | ISO 22964 |
| Listeria | Not Detected | per 125g | AOAC 051603/ISO 11290-1 |
| Salmonella | Not Detected | per 750g | FDA-BAM |
Table 4 of 5
13 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 1629.0 | kJ |
| Protein | 95.0 | g/100g |
| Fat | 0.27 | g/100g |
| Saturated fatty acids | 0.2 | g/100g |
| Trans fatty acids | 0.01 | g/100g |
| Cholesterol | 6.5 | mg/100g |
| Total Sugars (Lactose) | 0.23 | g/100g |
| Dietary Fibre | 0.0 | g/100g |
| Ash | max. 1 | % |
| Calcium | 1.6 | mg/100g |
| Iron | 15.0 | mg/100g |
| Potassium | 0.8 | mg/100g |
Table 5 of 5
2 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Arsenic | max. 0.03 | mg/kg | ICP-MS |
| Lead | max. 0.05 | mg/kg | ICP-MS |
