 |
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 |
|
|
