Milk Specialties Global Caseins are now made utilizing the latest membrane filtration technology to provide all the functionality of conventional caseinates, while maintaining the native casein structure of a complete casein protein.
Membrane filtration allows isolation of casein from milk, in its native state. Traditional processing methods use acid to drop the pH of milk and precipitate it out. This precipitated casein is washed and decanted to yield what is known as acid casein. This method denatures the casein structure and strips out the naturally occurring minerals that are found in milk. Membrane filtration is a purer process, yielding both a cleaner flavor and label, while supplying the naturally occurring minerals from milk.
Why Use Casein vs. Caseinate?
Taste – Clean casein flavor, not salty or metallic
Clean Label – Consumers are becoming more aware of caseinates and voicing desire for native micellar casein
Functional properties – Whipping, foaming, water binding, thickening, emulsifying, texture and improved nutrition
Co$t – Comparable to caseinates
Applications – Sports Nutrition: Ready to Drink and Powders
– Processed Cheeses
– Nutritional and Non-Dairy Creamers
– Emulsifications – Soups, Sauces, Dressings, Cream liquors
– Infant Formula and Clinical Nutrition
– Greek yogurt
– and more!
For more information or to learn which will be the best fit for your product application, for Milk Specialties Global Casein and Micellar Casein contact our Director of Sales, Jing Hagert, at Jing.Hagert@milkspecialties.com or call (952) 942-7310.