Sodium/Calcium Caseinate

Product description

Caseinate is a multifunctional milk protein derived from acid casein by treating it with solutions of alkali metal hydroxide by extrusion method.


Due to the properties, as well as the protein level the Calcium/Sodium Caseinate is used in a wide range of industries:

  • Dairy industry: used as an emulsifier, preservative, stabilizing and water-holding component, structuring component for butter, hard and melted cheeses, cheese products, thickener of sour cream and foamer for ice cream and cheeses;
  • Meat production: used when sprinkling meat with pickles, in the production of sausages, balyks, cheese sausages, salami, pates, a group of boiled sausages, wursts, meat loaves, hams, hamburgers, minced meat as a water-retaining ingredient, structuring component, stabilizer, emulsifier and preservative, normalizing in the acidity of meat, improving the consumer qualities of the product and preventing the occurrence of defects;
  • Bakery industry: used for the enrichment of bakery products with protein, as a structure-forming agent, a water-retaining component, a thickener, a preservative;
  • Confectionery industry: used for creams, sweets, glazes, pastry mixtures, biscuits, muffins, as thickener, foaming agent, structurant, stabilizer, preservative;
  • Production of food additives for athletes: used as a protein component, in dietary supplements as a product with anti-catabolic and long-term anabolic effects;
  • Production of food concentrates: used as an emulsifier and stabilizer for improving rheological properties, concentrating the concentrates with protein, as a preservative, a foaming agent and a water-retaining component;
  • Pharmacology: for the production of perinatal nutrition, dietary supplements, slimming products and as a component of medicines;
  • Production of feed for animals, fish and birds: used as a protein component to slow the metabolism, increase digestibility of feed, reduce feed conversion; it strengthens the immune system, increases the resistance of the body to infections, virus attacks, infections, providing the muscular system with a full set of essential amino acids, as well as fornormalizing the salt balance; used also as a food protein adhesive component for granulation of feed;
  • Other: For wines, Calcium/Sodium Caseinate behaves as a coagulant and clarifier. It is also used as food glue.


Multi-ply paper bags with heat-sealed polyethylene liner, 10, 15, 20, 25 and 50 kg net weight. Big bags, 500 and 1000 kg net

Storage and Shelf life:
To be stored under cool, dry conditions in well-ventilated premises. If stored under optimal conditions the quality is stable up
to 24 months.

Origin: Ukraine

Bacteriological Characteristics​
TPC / g, max < 1000
Coliforms /0,1 g, max. absent
Yeast and mold /g, max < 10
Salmonella /25 g absent
Organoleptic Characteristics​​
Appearance Free flowing powder
Color From white to slight yellow
Taste and smell Typical milky or neutral without foreign odor
Physical and Chemical Characteristics​
Protein (d.b.), % min 96,0
Moisture, % max. 5,99
Fat, % max 1,5
Ash, % max 4,0
Lactose, % max 0,2
pH, min-max 6,6-7,0
Solubility index, max 0,2
Purity (disc) O/A

All specifications are the subject to final confirmation on agreement

Product cataloge