Caseinates (Sodium, Calcium)

Product description:
Caseinates is a dairy protein ingredient, converted into caseinates by dissolving the acid casein, curd with water and dilute alkali and then drying the solution (Extrusion method). Caseinates is multifunctional highly nutritious milk protein.

Properties:
Caseinates contribute a high degree of emulsification, emulsion stability and stabilizing properties. They are also effective in binding water and offering whipping and aeration stability to food emulsions.

Application
Dairy industry:
Stabilizer, emulsifier, binder for production of ice-creams, yogurts other dairy products.
For higher yield in hard cheese production;
Processed cheese and imitation cheese production
Meat industry: in production of meat products ( sausages, hams, hamburgers, etc.) has the unique property of substantial water, jelly and fat absorbency.
Bakery: caseinates helps to improve and control texture and uniformity, the source of protein.
Food concentrates: excellent emulsifier and foaming agent in whipped toppings, soups, salad dressings, dessert mixers.
Food additives production: high nutrition protein in diet and sport food; stabilizer in coffee creamers production.