|Place of Origin:||China|
|Model Number:||Lactobacillus helveticus LH10|
Payment & Shipping Terms:
|Minimum Order Quantity:||10 kilograms|
|Packaging Details:||1kg,5kg and 10kg package sizes available; packaged in multi-layer, ultra-high barrier foil film which is heat-sealed and placed inside foam and carton box with ice bags.|
|Delivery Time:||1- 2 weeks|
|Supply Ability:||2 tons/per month|
|Product Name:||Lactobacillus Helveticus LH10 /200billion/CFU/gVegan/ Free (Allergen/Gluten/Dairy)||HS CODE:||3002.90|
|Deposite:||CGMCC No. 6404||Potency:||10BCFU/g, 50BCFU/g, 100BCFU/g, 200BCFU/g|
|Cultural Dietary Status:||Vegan/Dairy/Gluten/HALAL/KOSHER||Certifications:||HALAL/cGMP/KOSHER/ISO9001/ISO22000|
|Allergen Status:||Allergen Free||Enumeration Method:||Viable Bacteria Count, In House|
|Shelflife & Storage:||24 Months At 2℃-8℃||24 Months At 2℃-8℃:||Food, Beverages, Dietary Supplements, Skin Care Products, Animal Nutrition|
lactobacillus helveticus 200billion CFU/g,
lacto helveticus Free Allergen,
lactobacillus helveticus LH10
Lactobacillus helveticus LH10 /200billion/CFU/gVegan/ Free (Allergen/Gluten/Dairy)
Lactobacillus helveticus is a lactic-acid producing, rod-shaped bacterium of the genus Lactobacillus. It is most commonly used in the production of American Swiss cheese and Emmental cheese, but is also sometimes used in making other styles of cheese, such as Cheddar, Parmesan, Romano, provolone, and mozzarella. The primary function of L. helveticus culture is to prevent bitterness and produce nutty flavors in the final cheese. In Emmental cheese production, L. helveticus is used in conjunction with a Propionibacterium culture, which is responsible for developing the holes (known as "eyes") through production of carbon dioxide gas.
Ingestion of powdered milk fermented with L. helveticus was shown to decrease blood pressure due to the presence of manufactured tripeptides that have ACE inhibitor activity. However, results have been contradictory in later studies.The bacterium's specific name is an adjective derived from "Helvetia", the Latin name for the region occupied by the ancient Helvetii(and for modern Switzerland). The bacterium is also used as probiotic.
Classification of Product
Food and Dietary supplements ingredients
Technical Data Sheet
|Total LAB Count||≥2.0×1011CFU/g|
|Non LAB Count||≤1000 CFU/g|
Gluten free statement
Lactobacillus helveticus LH10 does not consist of, nor contains, nor is produced from cereals containing gluten and is free of gluten.
Vegan, Vegetarian, Diary free, BSE/TSE statement
Lactobacillus helveticus LH10 is manufactured without raw materials of animal origin, and is consequently free from BSE/TSE risk and Diary free. It is suitable for vegan and vegetarian.
IRRADIATION, RESIDUAL SOLVENT, PESTICIDE, PAH, MYCOTOXIN,SEWAGE SLUDGE statement
Lactobacillus helveticus LH10 manufactured by the process of fermentation and freeze-drying. And nanomaterial is free from risk of irradiation, residual solvent, pesticide, PAH, mycotoxin sewage sludge.
Lactobacillus helveticus LH10 is HALAL & KOSHER certified.
Products customized are acceptable.
Welcome to inquire and negotiate cooperation.