Pyar® Goat Colostrum

Identification & Functionality

Ingredient Name

Goat Colostrum

Ingredient Origin

Dairy Origin

Food Ingredients Functions

Protein Source

Ingredients

Goat Colostrum

Technologies

Food Ingredients,

Pharmaceuticals & Nutraceuticals

Product Families

Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements

Proteins & Amino Acids

Food Ingredients — Nutrition & Fortification

Proteins & Amino Acids

Features & Benefits

Labeling Claims

Natural,

Organic

Food Ingredients Features

Freeze Dried,

Promotes Digestive Health,

Stimulates Immune System

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Nutrition & Well Being

Early Life Nutrition,

Nutraceuticals & Supplements,

Sports Nutrition

Properties

Physical Form

Powder,

Solid

Appearance

Powder – Microcrystal solid

Odor

Characteristic of Dairy products

Taste

Characteristic of Dairy products

Chemical Properties

	Value	Units	Test Method / Conditions
pH	6.50 - 6.70	—	pH meter
Ash	2.88	gr/100gr	Greek Codex §C1
Total Solids	98.39	gr/100gr	Greek Codex §C1
Moisture Content	0.26 - 2.8	gr/100gr	Greek Codex §C1
°Brix	16.00 - 29.00	—	Brix meter
Acidity	0.15	—	% Lactic Acid

Microbiological Values

	Value	Units	Test Method / Conditions
Molds & Yeasts	~ 600	—	ISO 21527 – 2:2018
Enterobacteria	180.0	—	ISO 21528 – 2:2017
Listeria Monocytogenes	Not Detected	—	ISO 11290 – 1:2017
Listeria Spp.	Not Detected	—	ISO 11290 – 1:2017

Protein Profile

	Value	Units	Test Method / Conditions
Lactoferrin	2.6	%	SDS PAGE
Immunglobuline G (Igg)	32.7	%	SDS PAGE
Other Immunoglobulines	Only in traces << LOQ	—	SDS PAGE
Serumalbumin	2.6	%	SDS PAGE
Protein (N*6.38) Kjeldahl	43.34	%	MUVA MET148 according to 64 LFGB L01.00-10/1:2016-03(a)
Galactose	<0.03	%	MUVA MET131 according to 64 LFGB L01.00-17:2016-10 (enzymatic)(
Lactose Monohydrate (Enzymatic By Galactose)	14.66	%	MUVA MET131 according to 64 LFGB L01.00
Lactose Anhydrous (Enzymatic By Galactose)	13.93	%	MUVA MET131 according to 64 LFGB L01.00
Alpha - S - Casein	8.3	%	SDS PAGE
Beta & Kappa Casein	34.1	%	SDS PAGE
Gamma - Casein	Only in traces << LOQ	—	SDS PAGE
Beta - Lactoglobuline	16.1	%	SDS PAGE
Alpha - Lactalbumine	3.7	%	SDS PAGE

Nutritional Information

	Value	Units	Test Method / Conditions
Persevations	Without any Additives or Artificial ingredients	—	Quality Control
Proteins	40.0 gr.	per 100g	Greek Codex §C1
Total Fat	19.6 gr.	per 100g	Greek Codex §C1
Saturated Fat	10.8 gr.	per 100g	Greek Codex §C1
Monounsaturated	5.9 gr.	per 100g	Greek Codex §C1
Polyunsaturated	2.8 gr.	per 100g	Greek Codex §C1
Trans Fat	0.12 gr.	per 100g	Greek Codex §C1
Sodium	130 mgr.	per 100g	Greek Codex §C1
Cholesterol	0 gr.	per 100g	Greek Codex §C1
Total Carbohydrate	36 gr.	per 100g	Greek Codex §C1
Reducing Sugars	35 gr.	per 100g	Greek Codex §C1
Added Sugars	0 gr.	per 100g	Greek Codex §C1
Dietary Fiber	1 gr.	per 100g	Greek Codex §C1
Kilocalories	483.0	per 100g	Greek Codex §C1
Kilojoule	2027.0	per 100g	Greek Codex §C1

Solubility

• To any kind of Liquid
• Not to High Temperatures Recommended T<55°C
• Recommended Dissolution Conditions at Room Temperature in any preferred liquid within 12 hrs – Shaking in periods

Note

• RATIO OF 100%
• LOQ ca. 0.5 % ratio of the peptide pattern (100%)

Regulatory & Compliance

Certifications & Compliance

Hazard Analysis Critical Control Point (HACCP),

ISO 22000

Packaging & Availability

Packaging Type

Bags

Packaging

Vacuum bags 250, 500, 1000 gr.

Storage & Handling

Pot Life

Parameters	Result	Method of Analysis
Aw at 21°C	0.31	Greek Codex §C1

• This result provides expire date after 4 years from the production date.
• During that time the container must be storage tightly closed in a cool & dry place without explosion to direct light.