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Marine Hydrocolloids


Culture Media Ingredients

For any Bacterium to be made for any specific purpose , it is necessary to provide an appropriate biochemical and biophysical environment is made available as “CULTURE MEDIUM” based upon the special need of particular bacteria, a variety of culture media have been developed. The manner in which bacteria are cultivated and purpose of culture media vary widely. In some cases Liquid media is used and in some others Solid medium is found suitable. The usual gelling agent for solid or semi-solid medium is Agar Agar. Agar is used because of its unique physical properties an because its unique physical properties and because it cannot be metabolized by most bacteria . it is also relatively inert and holds nutrients that are in aqueous solution. Other ingredients are added depending on specific purpose.

CASEIN PEPTONE

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Physical Data:

Appearance

Cream coloured amorphous powder

Odour

Characteristic but not putrescent.

pH (2% solution)

5.5 T6.7.0%

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.


Chemical Data:

Total Nitrogen

Not less than 11.5 %

Proteins

Not less than 75%

Alpha Amino Nitrogen

Not less than 3%

Degree of Hydrolysis

Not less than 26%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

 

Specification subject to change without prior notice

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MEAT PEPTONE

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MEAT PEPTONE
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Physical Data:

Appearance

Yellow to light brown hygroscopic powder

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210C.


Chemical Data:

Total Nitrogen

Not less than 13.5 %

Proteins

Not less than 84 %

Alpha Amino Nitrogen

Not less than 3 %

Degree of Hydrolysis

Not less than 22%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

 

Specification subject to change without prior notice

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TRYPTONE Culture Media

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TRYPTONE Culture Media
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Physical Data:

Appearance

Cream coloured hygroscopic, amorphous powder

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.


Chemical Data:

Total Nitrogen

Not less than 11%

Proteins

Not less than 70%

Alpha Amino Nitrogen

Not less than 3 %

Degree of Hydrolysis

s Not less than 27%

Bacteriological Data:
Total Plate Count /gm

Not more than 50,000.

E.Coli / 10 gm

Absent

Salmonella / 10 gm.

Absent

 

Specification subject to change without prior notice

Yes! I am interested

BIO TONE

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Physical Data:
Appearance

Cream coloured hygroscopic, amorphous powder

Odour

Characteristic but not putrescent.

pH 2% solution

5.5 to 7.0

Loss on Drying

Not more than 5 %

Clarity

2 % solution remains clear before and after autoclaving at 1210 C.

Chemical Data:
Total Nitrogen

Not less than 11%

Proteins

Not less than 70%

Alpha Amino Nitrogen

Not less than 2.5%

Degree of Hydrolysis

Not less than 23%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

 

Specification subject to change without prior notice

Yes! I am interested

CASEIN ENZYME HYDROLYSATE

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Physical Data:
Appearance

Cream white amorphous powder.

Odour

Characteristic but not putrescent

pH (1 in 50)

5.5 to 7.0

Solubility

Freely soluble in water, forming sparklingly clear solution, having no haze or sedimentation. Insoluble in alcohol and ether.

Loss on Drying

Not more than 5 %

Chemical Data:
Total Nitrogen

Not less than 11.5 %

Proteins

Not less than 72%

Alpha Amino Nitrogen

Not less than 3%

Degree of Hydrolysis

Not less than 26%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000

E.Coli / 10 gm.

Absent

Salmonella / 10 gm

Absent

Specification subject to change without prior notice


Additional Information:

  • Minimum Order Quantity: 25 Kilogram
  • Yes! I am interested

    CALCIUM CASEINATE

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    Physical Data:

    Appearance

    Cream White powder

    Odour

    Almost odourless

    pH 2% solution

    6.5 to 7.2

    Dispersibility

    10% solution in water form uniform milk like suspension with no separation of phases.

    Loss on Drying

    Not more than 5 %

    Chemical Data:
    Total Nitrogen

    Not less than 12 %

    Proteins

    Not less than 75%

    Alpha Amino Nitrogen

    Not less than 1.2%


    Bacteriological Data :

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

     

    Specification subject to change without prior notice

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    DIPEPTONE

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    Physical Data:

    Appearance

    Light yellow coloured, amorphous powder

    Odour

    Characteristic but not putrescent

    pH 2% solution

    5.5 to 7.0

    Loss on Drying

    Not more than 5 %

    Clarity

    2 % solution remains clear before and after autoclaving at 1210 C.

    Chemical Data:
    Total Nitrogen

    Not less than 12 %

    Proteins

    Not less than 75%

    Alpha Amino Nitrogen

    Not less than 3%

    Degree of Hydrolysis

    Not less than 25%


    Bacteriological Data :

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

     

    Specification subject to change without prior notice

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    LACTALBUMIN HYDROLYSATE Culture Media

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    Physical Data:

    Appearance

    Light yellow brown coloured amorphous powder.

    Odour

    Characteristic but not putrescent.

    pH 2% solution

    5.5 to 7.0

    Loss on Drying

    Not more than 5 %

    Clarity

    2 % solution remains clear before and after autoclaving at 1210 C.


    Chemical Data:

    Total Nitrogen

    Not less than 11 %

    Proteins

    Not less than 70%

    Alpha Amino Nitrogen

    Not less than 3.2%

    Degree of Hydrolysis

    Not less than 29%


    Bacteriological Data :

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

     

    Specification subject to change without prior notice

    Yes! I am interested

    LACTALBUMIN PEPTONE

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    Physical Data:

    Appearance

    Light yellow brown coloured amorphous powder.

    Odour

    Characteristic but not putrescent.

    pH 2% solution

    5.5 to 7.0

    Loss on Drying

    Not more than 5 %

    Clarity

    2 % solution remains clear before and after autoclaving at 1210 C.

    Chemical Data:
    Total Nitrogen

    Not less than 11.5 %

    Proteins

    Not less than 73%

    Alpha Amino Nitrogen

    Not less than 3%

    Degree of Hydrolysis

    Not less than 26%


    Bacteriological Data :

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

     

    Specification subject to change without prior notice

    Yes! I am interested

    LIVER EXTRACT Culture Media

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    Physical Data:

    Appearance

    Light brown coloured amorphous powder

    Odour

    Characteristic but not putrescent.

    pH 2% solution

    5.5 to 7.0

    Loss on Drying

    Not more than 5 %

    Clarity

    2 % solution remains clear before and after autoclaving at 1210 C.


    Chemical Data:

    Total Nitrogen

    Not less than 11 %

    Proteins

    Not less than 68%

    Alpha Amino Nitrogen

    Not less than 3.2%

    Degree of Hydrolysis

    Not less than 29%


    Bacteriological Data :

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

     

    Specification subject to change without prior notice

    Yes! I am interested

    LIVER PEPTONE

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    Physical Data:

    Appearance

    Light brown coloured amorphous powder.

    Odour

    Characteristic but not putrescent.

    pH 2% solution

    5.5 to 7.0

    Loss on Drying

    Not more than 5 %

    Clarity

    2 % solution remains clear before and after autoclaving at 1210 C.

    Chemical Data:
    Total Nitrogen

    Not less than 12 %

    Proteins

    Not less than 75%

    Alpha Amino Nitrogen

    Not less than 3%

    Degree of Hydrolysis

    Not less than 25%


    Bacteriological Data :

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

     

    Specification subject to change without prior notice

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    MEAT INFUSION 85% PROTEIN

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    Physical Data:

    Appearance

    Yellow to brown coloured amorphous powder.

    Odour

    Characteristic but not putrescent.

    pH 2% solution

    5.5 to 7.0

    Loss on Drying

    Not more than 5 %

    Clarity

    2 % solution remains clear before and after autoclaving at 121 0 C.


    Chemical Data:

    Total Nitrogen

    Not less than 13.6 %

    Proteins

    Not less than 85%

    Alpha Amino Nitrogen

    Not less than 3%

    Degree of Hydrolysis

    Not less than 22%


    Bacteriological Data :

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

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    PEPTONE (BACTERIOLOGICAL)

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    Physical Data:

    Appearance

    Yellow to brown hygroscopic powder.

    Odour

    Characteristic but not putrescent.

    pH 2% solution

    5.5 to 7.0

    Loss on Drying

    Not more than 5 %

    Clarity

    2 % solution remains clear before and after autoclaving at 1210 C.


    Chemical Data:

    Total Nitrogen

    Not less than 12.5%

    Proteins

    Not less than 78%

    Alpha Amino Nitrogen

    Not less than 3 %

    Degree of Hydrolysis

    Not less than 24%


    Bacteriological Data:

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

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    MYCOLOGICAL PEPTONE

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    Physical Data:
    Appearance

    Yellow to brown coloured amorphous powder

    Odour

    Characteristic but not putrescent.

    pH 2% solution

    5.0 to 5.5

    Loss on Drying

    Not more than 5 %

    Clarity

    2 % solution remains clear before and after autoclaving at 1210 C.


    Chemical Data:

    Total Nitrogen

    Not less than 13.5%

    Proteins

    Not less than 85%

    Alpha Amino Nitrogen

    Not less than 3 %

    Degree of Hydrolysis

    Not less than 22%


    Bacteriological Data:

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

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    Papain I.P

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    Physical Data:

    Appearance

    White amorphous powder

    Odour

    Characteristic

    Solubility

    Freely soluble in water, insoluble in chloroform and ether

    Loss on Drying

    Not more than 5 %

    Chemical Data:
    Assay (Proteolytic Activity)

    Not less than 4.5 ml of N/10 NaOH

    MICROBIOLOGICAL DATA
    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent


    Precaution: Papain may cause allergic manifestation. Person handling material should be protected against inhalation of dust and contact with the skin or eyes.

    Shelf Life: About 2 years in original sealed drums placed in cool and dry place (at 80 to 150C) temperatures.

    Specification subject to change without prior notice

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    SODIUM CASEINATE

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    Physical Data:

    Appearance

    Light Cream coloured powder.

    Taste & Odour

    Almost bland

    pH (1 in 50)

    6.5 to 7.5

    Solubility

    2 % solution in water is milky having no sedimentation.

    Loss on Drying

    Not more than 5 %


    Chemical Data:

    Proteins

    Not less than 80 %


    Bacteriological Data:

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Specification subject to change without prior notice

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    TRYPTOSE Culture Media

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    Physical Data:

    Appearance

    Light yellow to brown coloured, amorphous powder.

    Odour

    Characteristic but not putrescent.

    pH 2% solution

    5.5 to 7.0

    Loss on Drying

    Not more than 5 %

    Clarity

    2 % solution remains clear before and after autoclaving at 1210 C.


    Chemical Data:

    Total Nitrogen

    Not less than 12%

    Proteins

    Not less than 75%

    Alpha Amino Nitrogen

    Not less than 3 %

    Degree of Hydrolysis

    Not less than 25%


    Bacteriological Data:

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Specification subject to change without prior notice

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    CASEIN POWDER

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    Physical Data:

    Appearance

    Light yellow coloured granular powder

    Odour

    Characteristic.

    Loss on Drying

    Not more than 7 %


    Chemical Data:

    Total Nitrogen

    Not less than 11.75%

    Proteins

    Not less than 75%

    Specification subject to change without prior notice

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    GELATINE PEPTONE

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    Physical Data:

    Appearance

    Cream coloured, amorphous powder

    Odour

    Characteristic but not putrescent.

    pH 2% solution

    5.5 to 7.0

    Loss on Drying

    Not more than 5 %

    Clarity

    2 % solution remains clear before and after autoclaving at 1210 C.


    Chemical Data:

    Total Nitrogen

    Not less than 12.5%

    Proteins

    Not less than 78%

    Alpha Amino Nitrogen

    Not less than 2.5%

    Degree of Hydrolysis

    Not less than 20%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Specification subject to change without prior notice

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    ACID HYDROLYSATE OF CASEINE

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    Physical Data:

    Appearance

    Light brown amorphous powder.

    Odour

    Characteristic

    pH 2% solution

    5.0 to 7.0

    Solubility

    Freely soluble in water, forming sparklingly clear solution

    Loss on Drying

    Not more than 5.0 %

    Ash

    Not more than 30 %

    Chemical Data:
    Total Nitrogen

    Not less than 7.8%

    Amino Nitrogen

    Not less than 4.5%

    Proteins

    Not less than 50 %

    Degree of Hydrolysis

    Not less than 57 %

    Sodium Chloride

    Not more than 25 %


    Bacteriological Data:

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Specification subject to change without prior notice

    Yes! I am interested

    SOYA PEPTONE

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    Physical Data:

    Appearance

    Yellow to light brown coloured powder.

    Odour

    Charecteristic

    pH 2% solution

    5.5 to 7.0

    Clarity

    2 % solution remains clear before and after autoclaving at 1210 C.

    Loss on Drying

    Not more than 5 %

    Chemical Data:
    Total Nitrogen

    Not less than 9%

    Proteins

    Not less than 56%

    Alpha Amino Nitrogen

    Not less than 2%

    Degree of Hydrolysis

    Not less than 22 %


    Bacteriological Data:

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Specification subject to change without prior notice

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    YEAST EXTRACT POWDER

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    Physical Data:

    Appearance

    Light yellow powder.

    Odour

    Characteristic.

    pH 2% solution

    5.5 to 7.0

    Loss on Drying

    Not more than 5 %

    Clarity

    2 % solution remains clear before and after autoclaving at 1210 C.

    Chemical Data:
    Total Nitrogen

    Not less than 9.6%

    Proteins

    Not less than 60%

    Alpha Amino Nitrogen

    Not less than 4%

    Degree of Hydrolysis

    Not less than 41%


    Bacteriological Data:

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Specification subject to change without prior notice

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    Peptone (Microbiological)

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    Physical Data:

    Appearance

    Yellow to light brown hygroscopic powder

    Odour

    Characteristic but not putrescent.

    pH 2% solution

    5.5 to 7.0

    Loss on Drying

    Not more than 5 %


    Chemical Data:

    Total Nitrogen

    Not less than 12%

    Proteins

    Not less than 75 %

    Alpha Amino Nitrogen

    Not less than 3 %

    Degree of Hydrolysis

    Not less than 25%


    Bacteriological Data:

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm

    Absent

    Salmonella / 10 gm

    Absent

    Specification subject to change without prior notice


    Additional Information:

  • Minimum Order Quantity: 25 Kilogram
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    Peptone (Microbiological)

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    Physical Data:
    Appearance

    Yellow to light brown hygroscopic powder

    Odour

    Characteristic but not putrescent.

    pH 2% solution

    5.5 to 7.0

    Loss on Drying

    Not more than 5 %

    Chemical Data:
    Total Nitrogen

    Not less than 12%

    Proteins

    Not less than 75 %

    Alpha Amino Nitrogen

    Not less than 3 %

    Degree of Hydrolysis

    Not less than 25%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm

    Absent

    Salmonella / 10 gm

    Absent

    Specification subject to change without prior notice

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    Malt Extract Powder (ME-1)- Food Grade

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    Physical Data:

    Appearance

    A light brown powder

    Odour

    A sweet agreeable and characteristic.

    pH 2% solution

    5.0 to 6.0

    Loss on Drying

    Almost completely soluble in cold water, more readily in warm water. Aquious solution is not clear.

    Clarity

    Not more than 5 %

    Chemical Data:
    Proteins Content

    Not less than 4%

    Maltose Content

    Not less than 60%


    Microbiological Data :

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent


    Yes! I am interested

    Malt Extract Powder (ME-2) - Bacteriological Grade

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    Physical Data:

    Appearance

    A light brown powder

    Odour

    A sweet agreeable and characteristic.

    pH 2% solution

    5.0 to 6.0

    Loss on Drying

    Aqueous solution is clear.

    Clarity

    Not more than 5 %


    Chemical Data:

    Proteins Content

    Not less than 4%

    Maltose Content

    Not less than 60%


    Microbiological Data :

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

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    Pancreatic Digest of Casein

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    Physical Data:

    Appearance

    Cream coloured hygroscopic, amorphous powder

    Odour

    Characteristic but not putrescent.

    pH 2% solution

    5.5 to 7.0

    Loss on Drying

    Not more than 5 %

    Clarity

    2 % solution remains clear before and after autoclaving at 1210 C.


    Chemical Data:

    Total Nitrogen

    Not less than 11.5%

    Proteins

    Not less than 73%

    Alpha Amino Nitrogen

    Not less than 3 %

    Degree of Hydrolysis

    Not less than 26%


    Bacteriological Data:

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

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    Proteose Peptone

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    Physical Data:

    Appearance

    Light brown coloured, amorphous powder.

    Odour

    Characteristic but not putrescent.

    pH 2% solution

    5.5 to 7.0

    Loss on Drying

    Not more than 5 %

    Clarity

    2 % solution remains clear before and after autoclaving at 1210 C.


    Chemical Data:

    Total Nitrogen

    Not less than 12%

    Proteins

    Not less than 76%

    Alpha Amino Nitrogen

    Not less than 3 %

    Degree of Hydrolysis

    Not less than 25%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Specification subject to change without prior notice

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    Pancreatic Digest of Gelatin

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    Physical Data:

    Appearance

    Cream coloured, amorphous powder

    Odour

    Characteristic but not putrescent

    pH 2% solution

    5.5 to 7.0

    Loss on Drying

    Not more than 5.0 %

    Clarity

    2 % solution remains clear before and after autoclaving at 1210 C.

    Chemical Data:
    Total Nitrogen

    Not less than 13.5%

    Proteins

    Not less than 84%

    Alpha Amino Nitrogen

    Not less than 2.5%

    Degree of Hydrolysis

    Not less than 18 %


    Bacteriological Data:

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Specification subject to change without prior notice

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    Soya Peptone With Less Than 1% NACL.

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    SOYA PEPTONE WITH < 1% NACL.Physical Data:

    Appearance

    Yellow to light brown coloured powder.

    Odour

    Charecteristic

    pH 2% solution

    5.5 to 7.0

    Clarity

    2 % solution remains clear before and after autoclaving at 1210 C.

    Loss on Drying

    Not more than 5 %

    Chemical Data:
    Total Nitrogen

    Not less than 9%

    Proteins

    Not less than 56%

    Alpha Amino Nitrogen

    Not less than 2%

    Degree of Hydrolysis

    Not less than 22 %

    NaCl Content

    Not less than 1 %


    Bacteriological Data:

    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Specification subject to change without prior notice

    Yes! I am interested

    Casitone

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    Physical Data:

    Appearance

    Cream coloured amorphous powder.

    Odour

    Characteristic but not putrescent

    pH (2% solution)

    5.5 To 7.0

    Loss on Drying

    Not more than 5 %

    Clarity

    2 % solution remains clear before and afterautoclaving at 1210 C.


    Chemical Data:

    Total Nitrogen

    Not less than 11 %

    Proteins

    Not less than 70%

    Alpha Amino Nitrogen

    Not less than 3%

    Degree of Hydrolysis

    Not less than 27%

    Bacteriological Data :
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Specification subject to change without prior notice

    Yes! I am interested

    Bile Extract

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    BILE EXTRACTPhysical Data:
    Appearance

    Light brown coloured powder

    pH 2% solution

    6.0 to 7.0

    Loss on Drying

    Not more than 5 %

    Solubility

    Soluble in water and alcohol ,solution foams when strongly shaken

    Chemical Data:
    Loss on drying

    Not more than 5.0%

    Cholic Acid content

    Not less than 47.0%

    Insoluble substance

    Not more than 0.09%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Specification subject to change without prior notice

    Yes! I am interested

    Bile Salt

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    BILE SALT

    Physical Data:
    Appearance

    Light brown coloured powder.

    pH 2% solution

    6.0 to 7.0

    Loss on Drying

    Not more than 5 %

    Solubility

    Soluble in water and alcohol , solution foams when strongly shaken

    Chemical Data:
    Colic Acid

    NLT 45%

    Insoluble substances

    NMT 0.1%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Specification subject to change without prior notice

    Yes! I am interested

     
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    Kurian Jose J R (Partner)
    No. 12/1542, Deepa Building, Santo Gopalan Road , Chullickal,
    Kochi - 682005, Kerala, India
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