Rennet Casein
Rennet casein is a type of casein protein that is obtained by curdling milk using rennet, an enzyme traditionally derived from the stomach lining of young ruminants such as calves, lambs, and goats. This process separates the casein and whey proteins in milk, with the casein being used to make a wide range of food products. Rennet casein is a highly purified form of casein that contains at least 90% protein. The remaining 10% consists of moisture, ash, fat, and other impurities. Rennet casein has a neutral pH and is insoluble in water.
One of the significant advantages of using rennet casein in food products is its ability to form a stable gel under certain conditions. This gel formation is due to the protein's ability to form a network of intermolecular bonds when heated or subjected to changes in pH. This property makes rennet casein a valuable ingredient in many dairy products, such as cheese, where it helps to give the cheese its unique texture and flavor.
Rennet casein is commonly used in the food industry as an ingredient in products like cheese, yogurt, and protein bars, due to its ability to provide a slow-release source of protein. It is used as a thickener and stabilizer in products like ice cream and salad dressings. Rennet casein is also used in nutritional supplements and protein powders as a source of high-quality protein. It is considered to be a slow-digesting protein, meaning that it is absorbed by the body over a longer period of time, providing a sustained source of amino acids to the muscles.
Suitable Applications
| Typical Composition | Â |
|---|---|
| Energy | 377kcal/1410kJ |
| Protein | 80,8 |
| Fat | 0,6 |
| of which Saturates | 0,4 |
| Carbohydate | 0,83 |
| of which sugar (Lactose) | 0,83 |
| Fibre | < 0,5 |
| Salt Equivalent | 0,08 |
| Ash | 8,75 |
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Acid Casein
Acid casein is a type of casein protein that is produced by acidifying milk with an acid such as hydrochloric acid or sulfuric acid. This process causes the casein proteins in the milk to coagulate and form a solid curd. The curd is then washed and dried to form acid casein.
Acid casein has a high protein content, typically around 90%, making it an excellent source of protein for food products. It is also low in fat and lactose, which makes it a suitable ingredient for use in products that are targeted toward consumers with dietary restrictions. It is a water-insoluble, white to pale-yellow powder with a bland taste and odor.
Acid casein has a variety of applications in the food industry. It is commonly used as a protein source in processed cheese, as it helps to improve texture, increase yield, and enhance flavor. Acid casein is also used as a protein fortifier in a range of food products, including soups, sauces, and bakery goods. In addition, it can be used as an emulsifier, stabilizer, and thickening agent in a variety of food products such as ice cream, whipped toppings, and dressings.
Suitable Applications
| Typical Composition | Â |
|---|---|
| Energy | 357kcal/1494kJ |
| Protein | 87,3 |
| Fat | 1,2 |
| of which Saturates | 0,8 |
| Carbohydate | 0,2 |
| of which Lactose | 0,2 |
| Dietary Fibre | 0 |
| Salt | 4mg |
| Ash | 1,7 |
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Micellar Casein Concentrate 85
Micellar casein concentrate 85 is a type of protein powder derived from milk that contains at least 85% micellar casein. Micellar casein is a slow-digesting protein that is derived from milk protein casein, specifically the micellar structure of casein. Micellar casein is a natural form of casein protein that is found in milk, and it is considered to be the purest form of casein. It is known for its high biological value and amino acid content.
Micellar casein concentrate 85 is made from milk through a filtration and concentration process. Milk protein is separated from the liquid whey through microfiltration, which uses a series of ultrafine membranes to selectively filter out the larger protein molecules. The resulting micellar casein concentrate is then further concentrated through a process called ultrafiltration, which removes additional water and concentrates the protein content to around 85%. The concentrate is then spray-dried to form a fine powder. The resulting micellar casein concentrate 85 is a slow-digesting protein source that is commonly used in dietary supplements, sports nutrition products, and other food applications.
Micellar casein concentrate 85 is used in a variety of food products, such as protein bars, shakes, and other functional foods. It is often used in combination with other protein sources such as whey protein to provide a balanced amino acid profile and slow digestion. Due to its slow-digesting nature, micellar casein is often used as a nighttime protein supplement to provide a sustained release of amino acids to the body during sleep. It is also used in meal replacement products as it can help to promote feelings of fullness and satiety due to its slow digestion rate. Micellar casein concentrate 85 is considered a high-quality protein source due to its amino acid profile and is often used as an alternative to other protein sources such as whey protein.
Suitable Applications
| Typical Composition | Â |
|---|---|
| Moisture | 6% Max |
| Fat | 2% Max |
| Protein | 80% Min |
| Protein in dry matter | 84,2% Min |
| Lactose | 5,5% Max |
| Ash | 8,5% Max |
| pH | 6,6 - 7,0 |
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Caseinate
Caseinate is a type of protein derived from milk. It is a form of casein, which is the primary protein in milk. When milk is processed, the casein is separated from the whey and then further processed to create caseinate. Caseinate is a water-soluble protein that is often used in food manufacturing. Caseinate is used in many processed foods, including baked goods, confectionery items, and meat products, to improve texture, increase protein content, and extend shelf life.
Suitable Applications
| Product | ||
|---|---|---|
Sodium Caseinate |
Potassium Caseinate |
Calcium Caseinate |
| Description | ||
|---|---|---|
Sodium caseinate is a type of protein that is extracted from milk. It is a water-soluble salt that is made by mixing casein, the primary protein in milk, with sodium hydroxide. Sodium caseinate is a natural source of protein that is commonly used in the food industry as an additive due to its functional and nutritional properties. |
Potassium caseinate is a versatile and functional ingredient used in the food industry. It is derived from casein, a protein found in milk, and is commonly used as an emulsifier, stabilizer, and thickener in various food products such as dairy, bakery items, confectionery, and beverages. Its ability to improve texture, enhance flavor, and extend shelf life makes it a popular choice among food manufacturers. |
Calcium caseinate is a protein that is derived from milk through a process of acidification, separation, and neutralization. It is a white, odorless powder that is high in protein (typically around 90%) and low in fat and lactose. Calcium caseinate is an excellent source of essential amino acids, which are the building blocks of proteins. It is also rich in calcium, a mineral that is essential for strong bones and teeth. Calcium caseinate is easily digestible and is absorbed slowly by the body, providing a sustained release of amino acids and nutrients. |
| Typical Composition | ||
|---|---|---|
| Energy : 357kcal/1494kJ | pH at 5% : 6.0 - 8 ± 0.5 | Moisture : 5.5% Max |
| Protein : 90 | Potassium : < 2% | Protein : 90% Min |
| Fat : 1.2 | Humidity : < 10% | Lactose : 0.2% Max |
| of which Saturates : 0.8 | Fat Materials : < 2% | Fat : 1.5% Max |
| Carbohydrate : Trace | Ashes : < 7% | Ash : 4.0% Max |
| of which Lactose : 0.2 | Total Nitrogen : > 13% | pH : 6.3 - 7.0 |
| Dietary Fibre : 0 | Lactose : < 2% | |
| Iron : < 200ppm | ||
| Lead : < 1ppm | ||
| Mercury : < 1ppm | ||
| Arsenic : < 3ppm |
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|---|---|---|
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