Lactalbumin (CAS 9013-90-5)
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Lactalbumin functions as a stabilizer and emulsifier in experimental applications. It interacts with other molecules to form stable emulsions, preventing separation of ingredients in various formulations. Lactalbumin achieves this by binding to both water and fat molecules, creating a uniform mixture. At the molecular level, it forms a protective layer around fat droplets, preventing them from coalescing. This action allows for the creation of stable emulsions in experimental formulations. Lactalbumin can also act as a stabilizer by enhancing the viscosity of solutions. Its mechanism of action involves interacting with other components to maintain the desired physical properties of the experimental product.
Lactalbumin (CAS 9013-90-5) References
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Ordering Information
| Product Name | Catalog # | UNIT | Price | Qty | FAVORITES | |
Lactalbumin, 100 g | sc-396780 | 100 g | $44.00 |