Caseinates (Sodium, Calcium)
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
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
• stabilizer, emulsifier, binder for production of ice-creams,
yogurts other dairy products.
• for higher yield in hard cheese
• 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
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
Multi-ply paper bags with heat-sealed
polyethylene liner. Net weight 25 kg.
Storage and shelf life
To store product in the cool, dry,
well-ventilated rooms. If stored under optimal conditions the shelf
life can be (the quality is stable) up to