Our casein/caseinate products include acid casein and rennet casein, and sodium and calcium caseinates.
Rennet casein is predominantly used for processed and analogue cheese manufacture and comes in 30/60/90 mesh sizes depending on customers’ requirements.
Our caseinates offer increased functionality as they are water soluble, increase emulsification in end-use applications, enable water and fat absorption and are high in protein (90%). Our range of caseinates can also allow you to gain your required texture thanks to their foaming and whipping qualities.
Acid Casein
This high-quality milk protein is produced by acid precipitation of casein from fresh pasteurised skimmed milk and offers a clean flavour.
Rennet Casein
This is produced by enzymatic precipitation of casein from fresh pasteurised skimmed milk. It is then milled to the required mesh size to produce our rennet casein powder.
Sodium Caseinate
This product is manufactured by acid precipitation of casein, reacting with a neutralising agent and dried. It comes in a light cream colour and offers a neutral flavour.
Calcium Caseinate
This product is manufactured by acid precipitation of casein, reacting with a neutralising agent and dried. It comes in a light cream colour and offers a neutral flavour.