Spray-dried caseinate protein in powder form. Delivers strong emulsification and stabilization, builds creamy body, and boosts protein—reliable performance in dairy bases, baked goods, confectionery, prepared foods, and H&B/pharma systems.
Spray-dried caseinate protein in powder form. Delivers strong emulsification and stabilization, builds creamy body, and boosts protein—reliable performance in dairy bases, baked goods, confectionery, prepared foods, and H&B/pharma systems.
Emulsifier
Stabilizer
Texture improver
Fortifying agent
Caseinate is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Consistent body, melt profile, and stability.
Softer crumb and richer mouthfeel.
Smooth, non-grainy fillings with dairy notes.
Emulsion stability and water retention.
Predictable rheology and protein functionality.
Milk prep: Skim milk is clarified, standardized, and pasteurized.
Primary production: Casein is precipitated (acid or rennet) and washed.
Neutralization: Casein curd is neutralized (e.g., sodium or calcium salts) to form caseinate.
Drying & milling: Neutralized slurry is spray-dried to free-flowing powder; milled/sieved for dispersibility.
Standardization/QA: Protein %, moisture, solubility, and microbiology verified; COA issued.
General: 1–15% w/w; trial recommended.
By application
Dairy drinks/yogurt/processed cheese: 2–10%
Bakery (on flour): 2–6%
Confectionery fillings/caramels: 1–5%
Soups/sauces/ready meals: 0.5–3%
H&B/Pharma liquids: 0.5–5% (base-dependent)
Caseinate’s flexible protein film gives strong emulsion stability and creamy mouthfeel.
Excellent calcium/sodium salt options to tune solubility and viscosity.
Excellent calcium/sodium salt options to tune solubility and viscosity.
Caseinate’s flexible protein film gives strong emulsion stability and creamy mouthfeel.
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