Caseinates
Caseinates are emulsifying proteins. They are used as emulsifying and thickening agents. They are incorporated into recipes as stabilisers, foaming agents or for their binding properties with water and fat.
| Range | Applications | Benefits |
|
Sodium caseinate Calcium caseinate Potassium caseinate Calcium/Sodium caseinate |
Nutritional products Processed cheese Coffee creamers Sausages, ready meals Dairy products |
Emulsifying ability Low viscosity Nutritional interest Texture of final product is not modified |
| Caseinates are obtained from acid casein to which is incorporated an alkali (calcium, sodium, potassium, etc. salts) which solubilises the product by increasing the pH. The use of this product in cheeses is governed by current regulations. |
| This is a source of protein that the organism absorbs at a slower rate than whey protein. This improves satiety by extending the nitrogen absorption time by the muscles, which is an advantage for diet products and sports nutrition foods. |
