Caseinate

 

Caseinate

 

General description


Caseinate is a soluble milk protein obtained from acid casein. There are a number of different types of caseinate, depending on the basic substance used: sodium caseinate, calcium caseinate or potassium caseinate.

 

 

1)    Sodium caseinate and potassium caseinate

Product

Fat

Proteins

Lactose

Ash

Water

  (in %)

Sodium caseinate

1,5
88,0
0,2
4,5
6,0

Potassium caseinate

1,5
88,0
0,2
4,5
6,0

 

Colour

Yellowish-white

Organoleptic features

No strange tastes; characteristic flavour

Characteristics

Water-soluble, heat stable, highly hygroscopic (thickening), excellent emulsifying and thickening characteristics, highly functional; excellent nutritional value, limited flavour enhancing characteristics.
Uses and applications

Fresh and cured meats, clarification of wines, adhesive, poster paints, milk industry, melted cheese, salad sauces, toppings, confectionery products, coffee whiteners, whipped toppings, cream liqueurs, pharmaceutical products.

Packing

20 kg bags (sodium caseinate), 25 kg bags (potassium caseinate), Big Bags

 

 

2)   Calcium caseinate

Product

Fat

Proteins

Lactose

Ash

Water

  (in %)

Calcium caseinate

1,5
88,0
0,2
5,0
6,0

 

Colour

Yellowish-white

Organoleptic features

No strange tastes; characteristic flavour

Characteristics

Not “truly” water soluble, but when dissolved in a colloidal solution, it can be used in special sectors in which it is possible to exploit its colloidal solubility, excellent functionality, excellent nutritional value, limited flavour enhancing characteristics.

Uses and applications
Coffee whiteners, pasta, bakery products, dairy products 

Packing

25 kg bags