Caseinat

Caseinat is solubilized milk protein, based on Acid Casein. Several types of bases can be used for neutralizing, which will result in different types of Caseinates.

BMI offers Sodium Caseinat, Potassium Caseinat and Calcium Caseinat.

Sodium and Potassium Caseinat

Prod.-Code
Product
Fat
Protein
Lactose
Ash
Water
(values in %)
322 10-
 Sodium Caseinat
 <1.5 >88.0 <0.2 <4.5 <6.0
322 30-
 Potassium Caseinat
 1.5 88.0 0.2 4.5
 6.0

 

Colour: white yellowish
Taste/Odour: clean, typic
Characteristics:

water soluble,
thermostable,
high water binding capacity (thickening agent),
amolytic characteristics (fine emulsifying properties),
wide functionality,
excellent nutrional value,
restrained taste profile
Applications:
 sausages and meat products, wine fining, glue, milk industry, processed cheese, sauces, toppings, sweets, coffee whitener, pharmaceutical products
Packaging:
 paperbags á 20 kg (Sodium Caseinat), paperbags á 25 kg (Potassium Caseinat), BB
Further qualities offered by BMI:


kosher

 

Calcium Caseinat

Prod.-Code Product
Fat
Protein
Lactose
Ash
Water
(values in %)
322 20-
 Calcium Caseinat
<1.5
>88.0
<0.2
<5.0
<6.0

 

Colour: white yellowish
Taste/Odour:
clean, typic
Characteristics:

not "really" water soluble, but colloidal dissolved and therefore used in specialty areas,

wide functionality,
excellent nutritional value,
restrained taste profile
Applications:
coffee whitener, bakery products, milk products
Packaging:
paperbags á 25 kg

Further qualities
offered by BMI:


kosher