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Casein peptide is a food derived oligopeptide substance produced from casein extracted from milk using a combination of enzymatic hydrolysis and specific small molecule biofilm separation technology. Small molecule oligopeptides with a relative molecular weight of less than 2000 Dalton are the main proportion of casein peptides, which can be used in the development of health foods in various fields.
The raw material is extracted from natural cow cheese protein and obtained as a peptide product through special enzymatic hydrolysis. It is natural and additive free, truly achieving a 4-free (no synthetic colors, no flavors, no artificial sweeteners, no preservatives).