Product Introduction

Albumin is the main protein in human plasma, essential for maintaining nutrition and osmotic pressure; with a concentration of 38–48g/L, it makes up about 50% of total plasma protein. The liver synthesizes approximately 12g to 20g of albumin daily.

Albumin peptide, also known as enzymatic hydrolysis ovalbumin, is derived from high-bioavailability egg white albumin, using advanced directed enzymatic hydrolysis technology. The process includes enzymatic hydrolysis, separation, and purification to produce small, bioactive, and highly bioavailable albumin peptides.

The albumin peptide contains eight essential amino acids in balanced proportions, closely matching the human amino acid profile, providing comprehensive nutrition for the body.

Albumin Peptide Production Process

  1. Raw Material Selection: Choose suitable protein sources, such as egg whites.
  2. Pre-treatment: Clean and remove impurities from the raw materials.
  3. Enzymatic Hydrolysis: Use specific enzymes to break down proteins into small albumin peptides.
  4. Separation and Purification: Remove impurities using techniques like ultrafiltration and chromatography to obtain purer albumin peptides.
  5. Concentration: Concentrate the purified albumin peptide.
  6. Drying: Use appropriate drying methods, such as spray drying, to produce powdered albumin peptide.
  7. Quality Testing: Conduct rigorous quality checks on the finished product, including physicochemical properties and biological activity.
  8. Packaging and Storage: Package the tested albumin peptide and store it properly.

Albumin Peptide Functions and Benefits

  1. Replenishes Albumin: Helps maintain or raise normal albumin levels in the body, thanks to its small molecular peptides that are easily absorbed.
  2. Promotes Wound Healing: Accelerates post-surgery recovery and improves prognosis by stimulating fibroblasts, lymphocytes, and endothelial cells to aid in tissue growth.
  3. Enhances Immunity: Supports immune regulation and allows albumin synthesis without burdening the liver, even helping restore liver function.
  4. Promotes Liver Cell Regeneration: Repairs damaged liver cells, restoring liver function, enhancing red blood cell recovery, and providing anti-fatigue benefits.
  5. Aids Digestion: Quickly absorbed in the digestive system, albumin peptide promotes bowel movement, alleviating symptoms like bloating and indigestion.
  6. Regulates Gut Flora: Encourages the growth of beneficial bacteria (e.g., lactobacillus, bifidobacteria), inhibits harmful bacteria, and improves gut health.

Albumin Peptide Applications

  1. Beverage Industry: Widely used as a nutritional fortifier, flavor enhancer, and stability booster in functional beverages, providing amino acids and peptides for nutrition, fatigue reduction, and muscle synthesis. It also improves flavor in juices and enhances the protein content of dairy products.
  2. Baked Goods: Used as a dough improver, it enhances dough stability, resulting in softer, better-tasting baked goods. It can also be added as a nutritional fortifier.
  3. Meat Products: Improves meat tenderness, texture, and flavor while enhancing the nutritional value and water retention of meat products.
  4. Seasonings: Used as a natural flavor enhancer, replacing some MSG, improving flavor and product quality.
  5. Health Supplements: Added to supplements like protein powders and fitness products to boost immunity, promote muscle synthesis, and reduce fatigue.
  6. Other Uses: In frozen foods, it acts as an antifreeze agent for stability, replaces sugars in candies, and provides rich nutrition in infant foods to promote development.

Albumin Peptide Packaging and Storage

【Storage Conditions】Sealed, protected from light, stored in a cool, dry, well-ventilated place

【Packaging】Bulk: 25kg in fiber drums; Samples: 1kg in aluminum foil bags; Custom packaging available upon request

【Transportation】Via express or freight, domestic express delivery within three days, freight within five days. Prices typically include domestic shipping

【Shelf Life】Two years

Plant Source – Egg White

Egg white is the transparent, jelly-like substance surrounding the yolk, composed of proteins. When heated, it solidifies into a white mass, giving it the name "albumin." It acts as a protective cushion and moisture barrier, much like amniotic fluid in mammals.

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