Lactobacillus Helveticus

Lactobacillus Helveticus Freeze Dried Powder

Lactobacillus Helveticus Freeze Dried Powder   has also been considered a contaminant of beer due to its homofermentative production of lactic acid, an off-Flavor in many styles of beer. In other styles of beer, however, lactic acid bacteria can contribute to the overall appearance, aroma, taste, and/or mouthfeel, and generally produce an otherwise pleasing sourness


Appearance

White to light yellow-colored, free-flowing powder.

Potency

• 100 billion (1.00E+11) CFU/gm;

• Overage provided.

Morphology

It`s a gram-positive rod that may appear long and filamentous. It`s non-motile and does not form spores.

Finished formats

• Depending on the final product design, dosage, and dosage form, the product can be positioned according to market needs and target group, such as bulk powder blends, bulk finished capsules, chewable tablets, stick packs and other formulations;

• Available upon request.

Excipients

• Maltodextrin; Inulin; Potato/Wheat/Maize starch;

• FOS; XOS; GOS; Stachyose; Polydextrose;

• Microcrystalline cellulose (processing aid);

• Silicon dioxide (processing aid);

• Magnesium stearate (processing aid);

Others available upon request.


Applications

• Dietary Supplements

- Capsules, Powder, Tablets, Granule;

• Food

- Bars, Powdered Beverages.

Storage

Recommend storage at refrigeration (4 ) or frozen temperature (-18 ) in original, sealed package until processed.

Shelf Life

Shelf life of finished products is dependent upon excipient, processing and storage conditions.

Handling

Bring powder to room temperature in original package before use.

Packaging material

Product is packaged in multi-layer, ultra-high barrier foil film which is heat-sealed.

Package sizes

• 1kg and 5kg;

• Availability can vary depending on product.

Shipping

• Shipping available worldwide;

• Probiotic packages are typically transported in insulated tyrofoam shippers with ice packs to avoid exposure to extreme high temperatures during transit.





TAG:   Lactobacillus

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