Casein is a milk protein. It has improved solubility, high protein content with variable bulk density. They have a variety of food applications.
Caseinates have good solubility, water absorbability, emulsification characteristics, stabilization of emulsion and foaming capabilities, making it the preferred choice of food manufacturers.
Base and Strengths
- Sodium Caseinate
- Calcium Caseinate
Advantages
- Available in two forms – Sodium and Calcium
- Low Total Plate Count (TPC)
- High protein content
- Good dispersibility
Applications
- Bakery products
- Ice cream manufacturing
- Dietary supplements
- Health food industry
- Meat production
- Cosmetic Industry
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