Description
Acid casein is a fine-grained, loose powder with a light color and neutral smell and taste. It is produced from pasteurized and skimmed milk coagulated with hydrochloric acid. After coagulation and formation of curd, it is separated and washed from whey proteins in order to purify the final product. The raw material is later concentrated, ground and dried.
The product has high nutritional value due to its amino acid and protein content. It also has emulsifying and water-binding properties. Thanks to its thermostability, it is widely used in the production of processed cheeses.
Salsal Trading SA supplies natural and fresh casein from 30 to 90 mesh.
| Physical and chemical characteristics | Value |
|---|---|
| Taste and smell | Mild taste and clean smell, without any foreign flavors |
| Appearance | Fine-grained, loose powder of light color, with a neutral smell and taste |
| Color | White |
| Protein content | Min. 95% |
| pH | 4,1 – 4,6 |
| Fat content | Max 1,5% |
| Water content | Max 10% |
| Allergens | Milk and dairy products (including lactose) |
| GMO | The product does not contain and is not produced from genetically modified organisms. |
The shelf life of acid casein is 12 months. It should be stored in a clean, dry warehouse at a maximum temperature of 25°C and a maximum relative humidity of 65%.
Salsal Trading SA offers acid casein in 20 and 25 kg bags or Big Bags.
Acid casein is widely used in the food industry. Because it is thermostable, it is used, among others, in the production of processed cheeses. In addition, it acts as an emulsifier and affects the consistency of analogue cheeses, diet bread, beverages, coffee creamers and meat products.
Casein is also popular in the cosmetics, paper and paint industries. It is also used in the production of waterproof casein glues used for gluing wood, veneers, plywood, furniture, texture, leather, aluminum foil.
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