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The main raw materials in the milk fibre are cheese proteins drawn from the milk, so it has the following characteristics:
1. Good to the skin and healthy, can nourish skin.
Amino Acid Category in the Milk egg albumin fiber: |
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Amino Acid Category |
Amino Acid Category |
Asp |
Thr |
ser |
Glu |
Pro |
Gly |
Ala |
Met |
Val |
Leu |
Ile |
Phe |
Tyr |
Lys |
His |
Arg |
Try |
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2. Sumptuous appearance, the silk like gloss is very comfortable.
3. Soft hand feeling just like cashmere--the fiber is lofty and delicated with suitable modulus.
4. Very good physical chemical properties--moderated fiber breaking tenacity and modulus,etc.
Performance Comparison between the Milk egg albumin fiber and other textile fibers: |
Characteristic |
Milk Fiber |
Cotton |
True Silk |
Wool |
Natural Silk |
Dry breaking tenacity (CN/dtex) |
2.5-3.5 |
1.9-3.1 |
3.8-4.0 |
2.6-3.5 |
0.9-1.6 |
Dry breaking ductility (%) |
25-35 |
7-10 |
11-16 |
14-25 |
25-35 |
Initial modulus (CN/dtex) |
60-80 |
60-82 |
60-80 |
44-88 |
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Moisture regain (%) |
5-8 |
7-8 |
8-9 |
15-17 |
13-15 |
Specific gravity(g/cm 3 ) |
1.22 |
1.50-1.54 |
1.46-1.52 |
1.34-1.38 |
1.33 |
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5. Good hygroscopic property and moisture conductivity.
6. The product is a kind of green environmental protection product. In April,2004, it passed the green authentication of the International Ecological Textile Oeko-Tex Standard 100 Authentication No.：038210
7. Bacteriostatic finish and health care.
8. Easy to dye: good color fastness, can dye under normal temperature. |
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