Acid Casein is in the form of a fine, free-flowing powder with a light color and a neutral odor and taste. It is made from pasteurized and skimmed milk coagulated with hydrochloric acid. Once the curd is coagulated and formed, it is separated from the whey proteins and washed to purify the final product. The raw material is then concentrated, ground and dried.
The product has a high nutritional value due to its amino acid and protein content. It also has emulsifying and water-binding properties. Due to its thermostability, it is often used for the production of processed cheese.
Foodcom S.A. supplies natural and fresh Casein with 30 to 90 mesh.
The storage period of Acid Casein is 12 months. It should be stored in a clean, dry warehouse at a max. temperature of 25°C and relative humidity of max. 65%.
Foodcom S.A. supplies its Business Partners with Acid Casein in 20 and 25 kg bags and in Big Bags.
Acid Casein is widely used in the food industry. Since it is thermostable, it is used in the production of processed cheese, among other things. In addition, it acts as an emulsifier and affects the consistency of cheese analog, diet bread, beverages, coffee creamers and meat products.
Acid Casein is also popular in the cosmetics, paper and dye industries. It is also used in the production of waterproof casein adhesives used for bonding wood, veneers, plywood, furniture, textures, leather and aluminum foil.
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