W052 Veg. Peptone
| light yellow to yellow, may have slight green ting | ||
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥11.0% |
| Amino Nitrogen | : | ≥3.5% |
| LOD | : | ≤7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5 – 7.5 |
| Clarity | : | Remains clear to slight opalescent after autoclaving |
| Recommended Use | : | Microbiology |
W053 Veg. Peptone Type III
| Light yellow to yellow, may have slight green ting | ||
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥10.0% |
| Amino Nitrogen | : | ≥3.5% |
| LOD | : | ≤7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5 – 7.5 |
| Clarity | : | Remains clear to slight opalescent after autoclaving |
| Recommended Use | : | Microbiology |
W054 Veg. Hydrolysate Type III
| Light yellow to yellow, may have slight green ting | ||
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥11.0% |
| Amino Nitrogen | : | ≥3.8% |
| LOD | : | ≤7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5 – 7.5 |
| Clarity | : | Remains clear to slight opalescent after autoclaving |
| Recommended Use | : | Microbiology |
W055 Veg. Infusion
| Light yellow to yellow, may have slight green ting | ||
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥11.0% |
| Amino Nitrogen | : | ≥3.8% |
| LOD | : | ≤7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5 – 7.5 |
| Clarity | : | Remains clear to slight opalescent after autoclaving |
| Recommended Use | : | Microbiology |
W056 Veg. Special Infusion
| Light yellow to yellow, may have slight green ting | ||
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥10.4% |
| Amino Nitrogen | : | ≥4.0% |
| LOD | : | ≤7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5 – 7.5 |
| Clarity | : | Remains clear to slight opalescent after autoclaving |
| Recommended Use | : | Microbiology |
W071 Soya Peptone (Type – II)
| Light yellow to light brown, may have slight green tinge | ||
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥ 9.0% |
| Amino Nitrogen | : | ≥ 2.2% |
| LOD | : | ≤7.0% |
| Solubility | : | Soluble in water |
| pH | : | 6 – 7 |
| Clarity | : | Remains clear solution after autoclaving |
| Recommended Use | : | Microbiology / Fermentation |
W072 Soya Peptone Commercial grade
| Light yellow to light brown, may have slight green tinge | ||
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | 10-12% |
| Amino Nitrogen | : | 2-4% |
| LOD | : | 4-7% |
| Solubility | : | Soluble in water |
| pH | : | 6.0 – 7.0 |
| Clarity | : | Remains clear solution after autoclaving |
| Recommended Use | : | Microbiology / Fermentation |
W078 Soy Peptone A grade
| Cream to light yellow, may have a slight green ting coloured fine powder | ||
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥13.6% |
| Amino Nitrogen | : | NA |
| LOD | : | ≤5.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.0 – 7.0 |
| Clarity | : | Remains clear solution after autoclaving |
| Recommended Use | : | Microbiology |
W081 Pea Enzymic Hydrolysate
| Light yellow to yellow (may have slight green tinge) coloured fine powder | ||
| Protein Source | : | Pea |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | ≥12.00% |
| Amino Nitrogen | : | ≥4.5% |
| LOD | : | ≤5.0% |
| Solubility | : | Soluble in water |
| pH | : | 6.3 – 7.3 |
| Clarity | : | Remains clear solution after autoclaving |
| Recommended Use | : | Microbiology / Fermentation |
W093 Soya Peptone- HN
| Light yellow to brownish yellow coloured fine powder | ||
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | 13.60% |
| LOD | : | 5.0% |
| Solubility | : | Soluble in water |
| pH | : | 5-7 |
| Clarity | : | Forms very clear solution |
| Recommended Use | : | Microbiological / Fermentation |
W094 Saya peptone – R
| Light yellow to brownish yellow coloured fine powder | ||
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | >10.4% |
| Amino Nitrogen | : | NA |
| LOD | : | <8.0% |
| Solubility | : | Soluble in water |
| pH | : | 5-7 |
| Clarity | : | Remains clear solution after autoclaving |
| Recommended Use | : | Microbiology / Fermentation |
W098 Soya Peptone
| Light yellow to light brown, may have slight Commercial Grade green ting coloured fine powder | ||
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | 9.0% |
| Amino Nitrogen | : | 1.8% |
| LOD | : | 5% |
| Solubility | : | Soluble in water |
| pH | : | 6.3-7.3 |
| Clarity | : | Forms slight hazy solution |
| Recommended Use | : | Food ingredient / Fermentation |
W105 Cotton Seed
| Light yellow to brownish yellow coloured powder Powder | ||
| Protein Source | : | Cotton Seed |
| Total Nitrogen | : | >8.0% |
| Amino Nitrogen | : | NA |
| LOD | : | <5.0% |
| Solubility | : | Insoluble in water |
| pH | : | 6-7 |
| Clarity | : | NA |
| Recommended Use | : | Fermentation |
W131 Hydrolyzed Vegetable Protein-SU
| Light yellow to brownish yellow coloured fine powder | ||
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Acid |
| Total Nitrogen | : | >4.5-5.45% |
| Amino Nitrogen | : | >3.0% |
| LOD | : | <5.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.0 – 6.0 |
| Clarity | : | Remains clear solution after autoclaving |
| Recommended Use | : | Food ingredient |
W135 Hydrolyzed Vegetable Protein – WU
| Light yellow to brownish yellow coloured fine powder | ||
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Acid |
| Total Nitrogen | : | >5.0% |
| Amino Nitrogen | : | NA |
| LOD | : | <7.0% |
| Solubility | : | Soluble in water |
| pH | : | NA |
| Clarity | : | Remains clear solution after autoclaving |
| Recommended Use | : | Food ingredient |
W176 Veg. Peptone SY
| Light yellow to brownish yellow coloured fine powder | ||
| Protein Source | : | Soya + Yeast |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | >9.0% |
| Amino Nitrogen | : | >3.0% |
| LOD | : | <5.0% |
| Solubility | : | Soluble in water |
| pH | : | 6.3-7.3 |
| Clarity | : | Remains clear solution after autoclaving |
| Recommended Use | : | Microbiology |
W180 Hifoliar Nutrient
| Light yellow to brown coloured fine powder | ||
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | NA |
| Amino Nitrogen | : | NA |
| LOD | : | <5.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.3-7.3 |
| Clarity | : | Remains clear solution after autoclaving |
| Recommended Use | : | Agriculture |
W206 Rice Hydrolysate
| Light yellow to brownish yellow coloured fine powder | ||
| Protein Source | : | Rice |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | >8.0% |
| Amino Nitrogen | : | >2.0% |
| LOD | : | <7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5-7.5 |
| Clarity | : | Remains clear solution after autoclaving |
| Recommended Use | : | Microbiology |
W001 L-Soyatose 20%
| Light yellow to brownish yellow | ||
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Enzyme Total Nitrogen |
| Amino Nitrogen | : | NA |
| LOD | : | 80% |
| Solubility | : | Soluble in water |
| pH | : | 4.5-5.5 |
| Clarity | : | Clear liquid |
| Recommended Use | : | Tonics |
W006 H.V.P. Type-I
| Light yellow to brownish yellow coloured fine powder with peculiar flavour | ||
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Acid |
| Total Nitrogen | : | 4.50% |
| Amino Nitrogen | : | NA |
| LOD | : | 6% |
| Solubility | : | Soluble in water |
| pH | : | 6.0-7.0 |
| Clarity | : | form clear solution |
| Recommended Use | : | flavour ehancer in food |
W007 H.V.P.Type-II
| Light yellow to brownish yellow coloured fine powder | ||
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Acid |
| Total Nitrogen | : | 3.00% |
| Amino Nitrogen | : | NA |
| LOD | : | 5% |
| Solubility | : | Soluble in water |
| pH | : | 6.0-7.0 |
| Clarity | : | form clear solution |
| Recommended Use | : | Mild flavour ehancer in food |
W013 PH-Soyatose
| Off white to light yellow coloured fine powder | ||
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | 8.00% |
| Amino Nitrogen | : | NA |
| LOD | : | 6% |
| Solubility | : | Partial |
| pH | : | 6.2-7.2 |
| Clarity | : | Forms hazy solution |
| Recommended Use | : | Protein supplement |
W014 P-Soyatose 85%
| Light yellow to brownish yellow coloured fine powder | ||
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | 13.75% |
| Amino Nitrogen | : | 1.5% |
| LOD | : | 5% |
| Solubility | : | Soluble in water |
| pH | : | 6.2-7.2 |
| Clarity | : | Forms clear solution |
| Recommended Use | : | Protein supplement |
W016 PP-Soyatose
| Creamy white to brownish yellow coloured fine powder | ||
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | 8% |
| Amino Nitrogen | : | NA |
| LOD | : | 7.0% |
| Solubility | : | Partial |
| pH | : | 6.5-8.5 |
| Clarity | : | Forms hazy solution |
| Recommended Use | : | Protein supplement |
W07 P-Soyatose 55%
| Off white to light yellow coloured fine powder | ||
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | 8.80% |
| Amino Nitrogen | : | NA |
| LOD | : | 6% |
| Solubility | : | Soluble in water pH |
| pH | : | 6.2-7.2 |
| Clarity | : | Forms clear solution Recommended Use |
| Recommended Use | : | Protein supplement |
W020 Soya Peptone
| Light yellow to yellow may have of slight green tinge | ||
| Protein Source | : | Soyabean |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | 9.4% |
| Amino Nitrogen | : | 2.5% |
| LOD | : | 7.0% |
| Solubility | : | Soluble in water |
| pH | : | 6.0-7.0 |
| Clarity | : | Remains as very clear soution after autoclaving |
| Recommended Use | : | Microbiology |
W043 Vegatable Peptone Type I
| Light yellow to yellow may have slight green ting | ||
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | >11.0% |
| Amino Nitrogen | : | >3.0% |
| LOD | : | <7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5 – 7.5 |
| Clarity | : | Remains clear to slight opalescent after autoclaving |
| Recommended Use | : | Microbiology |
W044 Vegatable Peptone Type II
| Light yellow to brownish yellow may have slight green tinge | ||
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | >10.6% |
| Amino Nitrogen | : | > 3.5% |
| LOD | : | < 7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5 – 7.5 |
| Clarity | : | Remains clear to slight opalescent after autoclaving |
| Recommended Use | : | Microbiology |
W045 Veg. Special Peptone
| Light yellow to brownish yellow may have slight green tinge | ||
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | >10.6% |
| Amino Nitrogen | : | >3.5% |
| LOD | : | <7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5 – 7.5 |
| Clarity | : | Clear to slight opalescent after autoclaving |
| Recommended Use | : | Microbiology |
W046 Veg. Acid Hydrolysate
| Light yellow to brownish yellow may have slight green tinge | ||
| Protein Source | : | Mix Vegetable |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | 6.40% |
| Amino Nitrogen | : | 4.0% |
| LOD | : | 5% |
| Solubility | : | Soluble in water |
| pH | : | 5-7 |
| Recommended Use | : | Microbiology |
W047 Veg. Extract
| Light yellow to yellow may have slight green tinge | ||
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | >11.2% |
| Amino Nitrogen | : | >4.0% |
| LOD | : | <7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5 – 7.5 |
| Clarity | : | Remains clear to slight opalescent after autoclaving |
| Recommended Use | : | Microbiology |
W048 Veg. Extract Type I
| Light yellow to brownish yellow may have slight green tinge | ||
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | >10.4% |
| Amino Nitrogen | : | >3.4% |
| LOD | : | <7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5 – 7.5 |
| Clarity | : | Clear to slight opalescent after autoclaving |
| Recommended Use | : | Microbiology |
W049 Veg. Extract Type II
| Light yellow to yellow, may have slight green tinge | ||
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | >11.5% |
| Amino Nitrogen | : | >3.0% |
| LOD | : | <7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5 – 7.5 |
| Clarity | : | Remains clear to slight opalescent after autoclaving |
| Recommended Use | : | Microbiology |
W050 Veg. Hydrolysate
| Light yellow to yellow, may have slight green tinge | ||
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | >11.0% |
| Amino Nitrogen | : | >3.0% |
| LOD | : | <7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5 – 7.5 |
| Clarity | : | Remains clear to slight opalescent after autoclaving |
| Recommended Use | : | Microbiology |
W051 Veg. Hydrolysate Type I
| Light yellow to yellow may have slight green tinge | ||
| Protein Source | : | Wheat |
| Type of hydrolysis | : | Enzyme |
| Total Nitrogen | : | >11.0% |
| Amino Nitrogen | : | >3.5% |
| LOD | : | <7.0% |
| Solubility | : | Soluble in water |
| pH | : | 5.5 – 7.5 |
| Clarity | : | Remains clear to slight opalescent after autoclaving |
| Recommended Use | : | Microbiology |