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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.

Tryptone Culture Media

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Product Details:
Total NitrogenNot less than 11%
AppearanceCream colored hygroscopic, amorphous powder
OdourCharacteristic but not putrescent
pH solution5.5 to 7.0 (2%)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 70%
Alpha Amino NitrogenNot less than 3 %
Degree of Hydrolysiss Not less than 27%

Bacteriological Data:
Total Plate Count /gm

Not more than 50,000.

E.Coli / 10 gm

Absent

Salmonella / 10 gm.

Absent

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BIO TONE

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Product Details:
Total NitrogenNot less than 11%
AppearanceCream colored hygroscopic, amorphous powder
OdourCharacteristic but not putrescent
pH solution5.5 to 7.0 (2%)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 70%
Alpha Amino NitrogenNot less than 2.5%
Degree of HydrolysisNot less than 23%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Dipeptone

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Product Details:
Total NitrogenNot less than 12 %
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 75%
Alpha Amino NitrogenNot less than 3%
Degree of HydrolysisNot less than 25%
AppearanceLight yellow colored,amorphous powder
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Lactalbumin Hydrolysate Culture Media

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Product Details:
Total NitrogenNot less than 11 %
AppearanceLight yellow brown colored amorphous powder.
OdourCharacteristic but not putrescent
pH5.5 to 7.0 ( 2% solution )
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 70%
Alpha Amino NitrogenNot less than 3.2%
Degree of HydrolysisNot less than 29%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

TRYPTOSE Culture Media

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Product Details:
Total NitrogenNot less than 12%
AppearanceLight yellow to brown colored,amorphous powder
OdourCharacteristic but not putrescent
pH5.5 to 7.0 (2% solution)
Loss on DryingNot more than 5 %
Clarity2 % solution remains clear before and after autoclaving at 121 deg C
ProteinsNot less than 75%
Alpha Amino NitrogenNot less than 3 %
Degree of HydrolysisNot less than 25%

Bacteriological Data:
Total Plate Count / gm.

Not more than 50,000.

E.Coli / 10 gm.

Absent

Salmonella / 10 gm.

Absent

Yes! I am interested

Casein Powder

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Casein Powder
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Product Details:
Minimum Order Quantity25 Kg
AppearanceLight yellow colored granular powder
OdourCharacteristic
Loss on DryingNot more than 7 %
Total NitrogenNot less than 11.75%
ProteinsNot less than 75%
Country of OriginMade in India
Usage/ApplicationCulture Media Application
Packaging Size25 kg Drum
BrandMeron

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. We can offer high quality Casein Powder

Additional Information:

  • Delivery Time: 7 days
  • Packaging Details: 25 kg drum packing
  • Yes! I am interested

    Yeast Extract Powder

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    Product Details:
    Clarity2 % solution remains clear before and after autoclaving at 121 deg C
    Loss On DryingNot more than 5 %
    Total NitrogenNot less than 9.6%
    AppearanceLight yellow powder
    OdourCharacteristic
    pH5.5 to 7.0 (2% solution)
    ProteinsNot less than 60%
    Alpha Amino NitrogenNot less than 4%
    Degree of HydrolysisNot less than 41%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

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    Malt Extract Powder (ME-2) - Bacteriological Grade

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    Product Details:
    AppearanceA light brown powder
    OdourA sweet agreeable and characteristic
    pH5.0 to 6.0 (2% solution)
    Loss on DryingAqueous solution is clear
    ClarityNot more than 5 %
    Proteins ContentNot less than 4%
    Maltose ContentNot 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

    Pancreatic Digest of Casein

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    Product Details:
    Total NitrogenNot less than 11.5%
    AppearanceCream colored hygroscopic, amorphous powder
    OdourCharacteristic but not putrescent
    pH5.5 to 7.0 (2% solution)
    Loss on DryingNot more than 5 %
    Clarity2 % solution remains clear before and after autoclaving at 121 deg C
    ProteinsNot less than 73%
    Alpha Amino NitrogenNot less than 3 %
    Degree of HydrolysisNot less than 26%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    Pancreatic Digest of Gelatin

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    Product Details:
    AppearanceCream coloured, amorphous powder
    OdourCharacteristic but not putrescent
    pH5.5 to 7.0 (2% solution)
    Loss on DryingNot more than 5.0 %
    Clarity2 % solution remains clear before and after autoclaving at 121 deg C
    Total NitrogenNot less than 13.5%
    ProteinsNot less than 84%
    Alpha Amino NitrogenNot less than 2.5%
    Degree of HydrolysisNot less than 18 %

    Bacteriological Data: 
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    Casitone

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    Product Details:
    Total NitrogenNot less than 11 %
    AppearanceCream colored amorphous powder.
    OdourCharacteristic but not putrescent
    pH5.5 to 7.0 (2% solution)
    Loss on DryingNot more than 5 %
    Clarity2 % solution remains clear before and afterautoclaving at 121 deg C
    ProteinsNot less than 70%
    Alpha Amino NitrogenNot less than 3%
    Degree of HydrolysisNot less than 27%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    Bile Extract

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    Product Details:
    AppearanceLight brown colored powder
    pH6.0 to 7.0 (2% solution)
    Loss on DryingNot more than 5 %
    SolubilitySoluble in water and alcohol ,solution foams when strongly shaken
    Cholic Acid contentNot less than 47.0%
    Insoluble substanceNot more than 0.09%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    Papain I.P

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    Product Details:
    AppearanceWhite amorphous powder
    OdourCharacteristic
    SolubilityFreely soluble in water, insoluble in chloroform and ether
    Loss on DryingNot more than 5 %
    AssayNot 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.
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    Calcium Caseinate

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    Product Details:
    Total NitrogenNot less than 12 %
    ProteinsNot less than 75%
    Alpha Amino NitrogenNot less than 1.2%
    Total Plate CountNot more than 50,000 gm
    E ColiAbsent 10 gm
    SalmonellaAbsent 10 gm

    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 %

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    Liver Extract Powder

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    Product Details:
    AppearanceLight brown colored amorphous powder
    OdourCharacteristic but not putrescent
    pH5.5 to 7.0 (5.5 to 7.0)
    Loss on DryingNot more than 5 %
    Clarity2 % solution remains clear before and after autoclaving at 121 deg C
    Total NitrogenNot less than 11 %
    ProteinsNot less than 68%
    Alpha Amino NitrogenNot less than 3.2%
    Degree of HydrolysisDegree of Hydrolysis

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent


    Yes! I am interested

    Peptone (Bacteriological)

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    Product Details:
    AppearanceYellow to brown hygroscopic powder
    OdourCharacteristic but not putrescent
    pH5.5 to 7.0 (2% solution)
    Loss on DryingNot more than 5 %
    Clarity2 % solution remains clear before and after autoclaving at 121 deg C
    Total NitrogenNot less than 12.5%
    ProteinsNot less than 78%
    Alpha Amino NitrogenNot less than 3 %
    Degree of HydrolysisNot less than 24%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    SODIUM CASEINATE

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    Product Details:
    AppearanceLight Cream colored powder
    Taste and OdourAlmost bland
    pH6.5 to 7.5 (1 in 50)
    Solubility2 % solution in water is milky having no sedimentation
    Loss on DryingNot more than 5 %
    ProteinsNot less than 80 %

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    Soya Peptone

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    Product Details:
    AppearanceYellow to light brown colored powder
    OdourCharecteristic
    pH5.5 to 7.0 (2% solution)
    Clarity2 % solution remains clear before and after autoclaving at 121 deg C
    Loss on DryingNot more than 5 %
    Total NitrogenNot less than 9%
    ProteinsNot less than 56%
    Alpha Amino NitrogenNot less than 2%
    Degree of HydrolysisNot less than 22 %

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    Soya Peptone With Less Than 1% NACL.

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    Product Details:
    AppearanceYellow to light brown colored powder
    OdourCharecteristic
    pH5.5 to 7.0 (2% solution)
    Clarity2 % solution remains clear before and after autoclaving at 121 deg C
    Loss on DryingLoss on Drying
    Total NitrogenNot less than 9%
    ProteinsNot less than 56%
    Alpha Amino NitrogenNot less than 2%
    Degree of HydrolysisNot less than 22 %
    NaCl ContentNot less than 1 %

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    Casein Peptone

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    Product Details:
    AppearanceCream colored amorphous powder
    OdourCharacteristic but not putrescent.
    pH Solution5.5 T6.7.0% (2%)
    Loss on DryingNot more than 5 %
    Clarity2 % solution remains clear before and after autoclaving at 121 deg C
    Total NitrogenNot less than 11.5 %
    ProteinsNot less than 75%
    Alpha Amino NitrogenNot less than 3%
    Degree of HydrolysisNot less than 26%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    Meat Peptone

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    Product Details:
    Clarity2 % solution remains clear before and after autoclaving at 121 deg C
    Total NitrogenNot less than 13.5 %
    ProteinsNot less than 84 %
    Alpha Amino NitrogenNot less than 3 %
    Degree of HydrolysisNot less than 22%
    OdourCharacteristic but not putrescent
    pH Solution5.5 to 7.0%
    Loss on DryingNot more than 5 %
    AppearanceYellow to light brown hygroscopic powder

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent


    Yes! I am interested

    Casein Enzyme Hydrolysate

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    Product Details:
    Minimum Order Quantity25 Kilogram
    AppearanceCream white amorphous powder.
    OdourCharacteristic but not putrescent
    pH5.5 to 7.0 (1 in 50)
    Loss on DryingNot more than 5 %
    Total NitrogenNot less than 11.5 %
    ProteinsNot less than 72%
    Alpha Amino NitrogenNot less than 3%
    Degree of HydrolysisNot less than 26%

    Solubility

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


    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm

    Absent

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    Lactalbumin Peptone

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    Product Details:
    Total NitrogenNot less than 11.5 %
    AppearanceLight yellow brown colored amorphous powder
    OdourCharacteristic but not putrescent
    pH5.5 to 7.0 (2% solution)
    Loss on DryingNot more than 5 %
    Clarity2 % solution remains clear before and after autoclaving at 121 deg C
    ProteinsNot less than 73%
    Alpha Amino NitrogenNot less than 3%
    Degree of HydrolysisNot less than 26%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    Liver Peptone

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    Product Details:
    Total NitrogenNot less than 12 %
    AppearanceLight brown colored amorphous powder
    OdourCharacteristic but not putrescent
    pH5.5 to 7.0 (2% solution)
    Loss on DryingNot more than 5 %
    Clarity2 % solution remains clear before and after autoclaving at 121 deg C
    ProteinsNot less than 75%
    Alpha Amino NitrogenNot less than 3%
    Degree of HydrolysisNot less than 25%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    Mycological Peptone

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    Product Details:
    AppearanceYellow to brown colored amorphous powder
    OdourCharacteristic but not putrescent
    pH5.0 to 5.5 (2% solution)
    Loss on DryingNot more than 5 %
    Clarity2 % solution remains clear before and after autoclaving at 121 deg C
    Total NitrogenNot less than 13.5%
    ProteinsNot less than 85%
    Alpha Amino NitrogenNot less than 3 %
    Degree of HydrolysisNot less than 22%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    Gelatine Peptone

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    Product Details:
    AppearanceCream colored, amorphous powder
    OdourCharacteristic but not putrescent
    pH5.5 to 7.0 (2% solution)
    Loss on DryingNot more than 5 %
    Clarity2 % solution remains clear before and after autoclaving at 121 deg C
    Total NitrogenNot less than 12.5%
    ProteinsNot less than 78%
    Alpha Amino NitrogenNot less than 2.5%
    Degree of HydrolysisNot less than 20%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    Acid Hydrolysate Of Casein

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    Product Details:
    AppearanceLight brown amorphous powder
    OdourCharacteristic
    pH5.0 to 7.0 (2% solution)
    SolubilityFreely soluble in water,forming sparklingly clear solution
    Loss on DryingNot more than 5.0 %
    AshNot more than 30 %
    Total NitrogenNot less than 7.8%
    Amino NitrogenNot less than 4.5%
    ProteinsNot less than 50 %
    Degree of HydrolysisNot less than 57 %
    Sodium ChlorideNot more than 25 %

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    Peptone (Microbiological)

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    Product Details:
    AppearanceYellow to light brown hygroscopic powder
    OdourCharacteristic but not putrescent.
    pH solution5.5 to 7.0 ( 2%)
    Loss on DryingNot more than 5 %
    Total NitrogenNot less than 12%
    ProteinsNot less than 75 %
    Alpha Amino NitrogenNot less than 3 %
    Degree of HydrolysisNot less than 25%

    Bacteriological 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-1)- Food Grade

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    Product Details:
    AppearanceA light brown powder
    OdourA sweet agreeable and characteristic
    pH5.0 to 6.0 (2% solution)
    Loss on DryingAlmost completely soluble in cold water,more readily in warm water. Aquious solution is not clear.
    ClarityNot more than 5 %
    Proteins ContentNot less than 4%
    Maltose ContentNot 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

    Proteose Peptone

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    Product Details:
    AppearanceLight brown colored,amorphous powder.
    OdourCharacteristic but not putrescent.
    pH5.5 to 7.0 (2% solution)
    Loss on DryingNot more than 5 %
    Clarity2 % solution remains clear before and after autoclaving at 121 deg C.
    Total NitrogenNot less than 12%
    ProteinsNot less than 76%
    Alpha Amino NitrogenNot less than 3 %
    Degree of HydrolysisNot less than 25%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    Bile Salt

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    Product Details:
    SolubilitySoluble in water and alcohol, solution foams when strongly shaken
    pH6.0 to 7.0 (2% solution)
    Loss on DryingNot more than 5 %
    Colic AcidNLT 45%
    Insoluble substancesNMT 0.1%
    AppearanceLight brown colored powder

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

    Meat Infusion 85% Protein

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    Product Details:
    Total NitrogenNot less than 13.6 %
    AppearanceYellow to brown colored amorphous powder
    OdourCharacteristic but not putrescent
    pH5.5 to 7.0 (2% solution)
    Loss on DryingNot more than 5 %
    Clarity2 % solution remains clear before and after autoclaving at 121 deg C
    ProteinsNot less than 85%
    Alpha Amino NitrogenNot less than 3%
    Degree of HydrolysisNot less than 22%

    Bacteriological Data:
    Total Plate Count / gm.

    Not more than 50,000.

    E.Coli / 10 gm.

    Absent

    Salmonella / 10 gm.

    Absent

    Yes! I am interested

     
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