Milk and dairy proteinDry · Fine powder Medium data confidence

Lactalbumin

Lactalbumin is used in boilie formulation mainly as a protein source, binder, hardener and soluble attractor. Typical dosage is expressed as a percentage of the dry mix.

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Recommended inclusion

Minimum: 2%
Typical: 5%
Maximum: 10%
Absolute maximum: 15%

0% 2%–10% ideal 15%+ too dominant too much

Above the recommended maximum the mix becomes harder to balance. Treat the absolute maximum as a hard ceiling.

Nutritional estimates

per 100 g dry · estimated

Protein 85%

Fat 4%

Carbs 6%

Ash 3%

Moisture 5%

Water solubility 80%

Energy 1650 kJ/100g

Functional properties

Binding strength 9/10

Digestibility 10/10

Solubility / leakage 6/10

Natural attraction 6/10

Hardening 9/10

Softening 1/10

Texture opening 2/10

Cold water suitability 9/10

Warm water suitability 8/10

Buoyancy -1/10

Clouding 6/10

Oiliness 2/10

Processing tolerance 7/10

Roles

Protein sourceBinderHardenerSoluble attractor

Allergens

Milk

Data confidence: Medium

Estimates from ingredient data — practical guidance, not laboratory analysis.

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