Purified from chicken egg white, 2x crystallized, dialyzed and supplied as a salt free lyophilized powder. Dry powder stable for 3 - 5 years when stored dry at 2°C to 8°C. Stock solution is stable up to 3 days at 4°C and up to 1 year at -20°C.

Purified from chicken egg white, 2x crystallized, dialyzed and supplied as a salt free lyophilized powder. Stable for 3 - 5 years when stored dry at 2°C to 8°C.