Acid Casein
Caseins are highly purified proteins, these functional ingredients have many properties. Caseins represent 80% of milk proteins. Caseins are phosphorylated, this particularity confers, at pH above 5.5, a high affinity for some minerals, namely calcium. Caseins are proteins with low molecular weight, they have a relaxed structure that is heat-resistant (they can undergo heating above 100°C)
Acid Casein obtained by coagulation with hydrochloric acid and rennet casein obtained by coagulation with rennet. For acid casein, pH of pasteurized skimmed milk is increased up to casein isoelectric point in order to make it insoluble.
Acid Casein – Biscuits, Processed cheese or analogue, (Diet) bread, Dietary products, Healthcare products
The product can be stored for 12 months from the date of manufacture. It should be stored and shipped in a cool, dry environment, below 27°C. It should not be exposed to direct sunlight and should not be in contact with walls or floor, so as to enhance shelf life.
Mainly used for their nutritional and dietary qualities. They are commonly used for protein enrichment in yoghurts, to improve coagulation properties in cheeses, and to compensate for variations in the protein content of milk. They are also used in many other products such as creams and specialty cheeses.
Sodium Caseinate – Dietetics (clinical Nutrition, slimming), Sports nutrition, Ready-to-eat meals, Dairy products, Coffee whiteners, Meat processing (sausage)
Calcium Caseinate – Baby Food, Clinical Nutrition, Sports nutrition, Dietary products, Cheese and processed cheese
Sodium caseinate – Sodium caseinates are made from fresh skimmed milk. The curds from the skim milk acid coagulation is solubilised by neutralisation. The protein contained in the curd is then rendered soluble and functional. An alkali containing sodium (soda, sodium hydroxide) is then added before the dehydration (drying) step. Such highly purified proteins have good nutritional value and excellent functional properties: emulsification, thickening, texturizing and low viscosity.
Calcium Caseinate – Calcium caseinates are made from fresh skimmed milk. The proteins in the curd are made soluble and functional by neutralisation. This is done using an alkali containing calcium before continuing to drying. Adding calcium alkali makes this caseinate particularly interesting for its nutritional values. In fact, calcium is an essential mineral for human consumption, which is involved in the renewal of cells in the body.