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.

Application:

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.

Packaging:

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
weight.

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

Name  
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