| FEMA | N/A |
| CAS | 9045-23-2 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | N/A |
| Flavor | N/A |
| Material Notes | The major whey protein in the milk of cows and many other mammals, comprising about 50% of the total protein. A major component of whey concentrates (obtained by ultrafiltration) and whey solids (obtained by spray drying), used to improve the functional and nutritional properties of many foodstuffs. Undergoes ready thermal denaturation and crosslinking with casein and other proteins in whey to form a coagulate known as lactalbumin (not to be confused with a-lactabumin) which is also used for protein fortification of foods |