Casein and Caseinate

What is Casein and Caseinate?

Casein is the predominant protein found in cow’s milk and comprises about 80% of the total protein content.

By CODEX*

standard this is defined as:

• Edible acid casein is the milk product obtained by separating, washing and drying the acid-precipitated coagulum of skimmed milk and/or of other products obtained from milk.

• Edible caseinate is the milk product obtained by action of edible casein or edible casein curd coagulum with neutralising agents followed by drying

• Caseinate is the functional, water soluble form of acid casein and lactic. NZMP caseinates are spray dried milk protein (soluble casein) powders containing typically >94% protein in dry matter

Types of Casein

Mineral Acid Casein

Mineral Acid Casein is produced from pasteurised skim milk by controlled acidification with sulphuric acid.

Lactic Acid Casein

Lactic Acid Casein is produced from pasteurised skim milk by controlled acidification with lactic acid producing bacteria.

Rennet Casein

Rennet Casein is produced from pasteurised skim milk by controlled coagulation with microbial rennet enzymes.

Sodium Caseinate

Sodium Caseinate is formed from the reaction of acid casein with sodium hydroxide or other alkaline sodium salts.

Calcium Caseinate

Calcium Caseinate is formed from the reaction of acid casein with calcium hydroxide.

Benefits

More Protein

Casein and caseinate offer the most concentrated source of soluble casein protein available. When the casein is precipitated from milk it is extensively washed to remove lactose and minerals resulting in a protein content in dry matter of >95%.

Emulsification

Sodium caseinate is an excellent emulsifier providing superior emulsion stability and heat stability over other proteins.

Viscosity

In formulating to reach a protein content target for nutrition it is possible to achieve a range of final product viscosities by varying the proportions of calcium and sodium caseinate. More sodium caseinate will increase viscosity while more calcium caseinate will decrease viscosity. Our calcium caseinate will provide protein shakes with a thick mouthfeel and appearance due to a characteristically high viscosity during hydration at high concentrations.

Rate Of Digestion

• Calcium caseinate in solution has a micellar structure similar to the natural structure of casein in milk and digests slowly*

• This makes it ideal to provide sustained plasma amino acid levels and protection from whole body protein breakdown between meals*

• Of all micellar structured casein product available, calcium caseinate has the highest protein level and purity*

*FRDC Protein Benchmarking Study 2014

Less ingredients, cleaner label

Due to the natural emulsification properties of casein(ate) there may not be a need to include additional emulsifiers in formulations.

Versatile and low risk protein with a long history of consistently performing across a range of

Casein proteins will precipitate in acid conditions and as such will give optimum performance at, or close to, neutral pH (6.5-7.5). They may only be made stable in acid beverages with the use of

Manufacturing Process

Casein Manufacturing Process

Caseinate Manufacturing Process

Our caseinate is produced from wet acid casein curd or dry powder through reaction with sodium or calcium alkali solutions.

Calcium Caseinate 380

Calcium Caseinate 380 is a spray dried milk protein powder. This caseinate forms a stable colloidal suspension and has a high opacity in solution. The bland flavour and excellent flavour stability of the Calcium Caseinate 380 makes it suitable for use in flavour sensitive formulations.

Product Characteristics

• Low flavour profile

• Very good nutritional value

Suggested Uses

Nutritional products

Storage & Handling

• High calcium, low sodium content

• High opacity in water suspension

Cultured food products

Nutrition bars

Cheese

Calcium Caseinates are hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at temperatures below 25°C, relative humidity below 65% and in an odour free environment. Stocks should be used in rotation preferably within 24 months of manufacture.

Sodium Caseinate 180

Sodium Caseinate 180 is a spray dried milk protein powder. It has very good functionality and is suitable for a wide range of applications. The bland flavour and excellent flavour stability of the Sodium Caseinate 180 makes it suitable for use in flavour sensitive formulations.

Product Characteristics

• Excellent emulsifying properties

• Excellent water solubility

• Excellent whipping properties

Suggested Uses

• Low flavour profile

• Very high nutritional value

• Good retort stability

Storage & Handling

Sodium Caseinates are hygroscopic and can absorb odours. Therefore adequate protection is essential. It is recommended that product is stored at temperatures below 25°C, relative humidity below 65% and in an odour free environment. Stocks should be used in rotation preferably within 24 months of manufacture.