Acid Casein

white_containerAcid Casein is a granular milk protein suitable for incorporation into a wide range of foods.  Acid Casein is produced by controlled acidification of pure, pasteurized skim milk, resulting in precipitation of casein curd. Using a continuous and hygienic process, the curd is extensively washed, then dried and ground to a consistent particle size.  Some characteristics of Acid Casein include good flavor, completely soluble in alkali, versatile and heat stable, very good nutritive value, low fat and cholesterol levels.  Suggested used include coffee whiteners, protein fortification and in-line caseinate conversion.

Calcium Caseinate

Calcium Caseinate is a spray dried milk protein powder.  Some characteristics of Calcium Caseinate include low flavor profile, good nutritional value, high calcium, low sodium content and high opacity in water suspension.  Some suggested uses for Calcium Caseinate include infant formula, nutritional products, cultured food products, nutrition bars and cheese products.

Lactose

formula_scoopLactose is derived from the crystallization of sweet dairy whey. It provides numerous functional and nutritional properties in a variety of food systems.  Its feature and benefits include complete solubility, flavor enhancement, flavor carrier, low sweetness, bland flavor, kosher and halal approved.  Suggested used for Lactose include infant foods, chemicals / pharmaceuticals, dairy, dry mixes, bakery products, soft drinks and special dietary foods.

Micellar Casein

Micellar Casein is a soluble, high quality milk protein powder made from skim milk, with a clean flavor and superior functionality. Micellar Casein has been proven to help the body repair and build muscle tissue after exercise for a long period of time. The most popular applications for Micellar Casein are nutritional powders & drinks, frozen desserts, recombined cheeses, yogurt and protein bars.

Milk Protein Concentrate 70%

Milk Protein Concentrate 70% is manufactured from fresh, pasteurized, ultra-filtrated skimmed milk. The product is processed with low heat to maintain a high nutritional value. Some product characteristics of Milk Protein Concentrate 70% include excellent flavor profile, excellent heat stability, high nutritional quality, high level of bound calcium, high opacity in water and good dispersibility.  Suggested uses for Milk Protein Concentrate 70% include recombined cheeses, cultured foods, frozen desserts, nutritional beverages and dry mix meal replacers.

Milk Protein Concentrate 80%

formula_scoop2Milk Protein Concentrate 80% is manufactured from fresh, pasteurized, ultra-filtrated skimmed milk. The product is processed with low heat to maintain a high nutritional value.  Some characteristics of Milk Protein Concentrate 80% are excellent flavor profile, high level of bound calcium, excellent heat stability, high nutritional value and high opacity in water.  Some suggested uses include nutritional beverages, health food supplements, enteral/dietetic beverages, cheese ingredient and cultured foods.

Milk Protein Isolate

Milk Protein Isolate is a spray dried milk protein isolate manufactured by ultrafiltration of fresh skim milk. Due to the mild conditions of the manufacturing procedure, natural milk calcium and phosphorus are retained with the protein. Both the casein and whey proteins are recovered in the product, producing a protein with high nutritional value and clean, milky flavor.  Some characteristics of Milk Protein Isolate include excellent flavor profile, high level of bound calcium, excellent heat stability, high nutritional value, high opacity in water and low lactose content.  Some suggested used include nutritional beverages, health food supplements and enteral / dietetic beverages.

Rennet Casein

white_containerRennet Casein is produced by controlled precipitation of casein from pure, pasteurized skim milk by the action of microbial rennet enzymes. Using a continuous and hygienic process, the curd is extensively washed, then dried and ground to a consistent particle size.  Some characteristics of Rennet Casein include very good nutritive value, excellent flavor stability, low fat and cholesterol levels and insoluble in water.  Some suggested uses include imitation cheeses and processed cheeses.

Sodium Caseinate

Sodium Caseinate is a spray dried milk protein powder. It has very good functionality and is suitable for a wide range of applications. The bland flavor and excellent flavor stability of the Sodium Caseinate makes it suitable for use in flavor sensitive formulations.  Some characteristics of Sodium Caseinate include excellent emulsifying properties, low flavor profile, high fat and water binding capacity, excellent whipping properties, very good nutritional value, good retort stability.  Some suggested uses include coffee whiteners, cream liqueurs, whipped toppings, gravy and sauce mixes and yogurt.

Whey Protein Concentrate 34%

Whey is a natural, premium quality protein, derived from cow’s milk. Whey is a by-product of the manufacture of cheese. When cheese is produced from milk, a liquid remains. That liquid is whey. From there whey can be filtered and processed to remove unwanted ingredients such as lactose. The remaining whey is processed to various concentrations depending on application and budget.  Whey Protein Concentrate contains 34 percent protein, minimum. It is an excellent source of protein, yet still contains some lactose and carbohydrates.

Whey Protein Concentrate 80%

black_containerThe America Dairy Products Institute defines whey protein concentrate is a white to light cream-colored product with a bland, clean flavor, which is a by-product of the cheese making. It is made by drying the manufactured material resulting from the removal of sufficient non-protein constituents from pasteurized whey. WPC 80, Whey Protein Concentrate 80 contains 80% or more protein on a dry basis. Some characteristics of WPC 80 include excellent emulsifying properties, excellent nutritional value, heat stable, soluble over a wide pH range, low sodium content and good viscosity control. Some suggested used include salad dressings and related low pH emulsions, nutritional product, infant formula and retort and UHT beverages.  Whey protein concentrate is the most efficient protein for the human body.

Whey Protein Hydrolysate

Protein hydrolysate has special application in sports medicine because its consumption allows amino acids to be absorbed by the body more rapidly than intact proteins, thus maximizing nutrient delivery to muscle tissues. It is also used in the biotechnology industry as a supplement to cell cultures.

Whey Protein Isolate

Whey Protein Isolate is manufactured from pasteurized whey where removal of non-protein constituents results in a final protein level of 90% protein on a dry basis.  Some characteristics of Whey Protein Isolate include excellent nutritional value, PDCAAS score of 1.00, low lactose, low fat and low cholesterol, excellent whipping capability, excellent gelling properties, acid/heat stability and soluble over a wide pH range. Some suggested uses include ready-to-drink acid beverage, nutrition bars, meringue and whipped toppings and yogurt.

Whey Permeate

Whey Permeate is manufactured from sweet whey through a spray drying process that removes water from the whey without interfering with the relative components or proportions constituted in whey. The appearance of Whey Permeate is light cream to white color. Whey Permeate can be used in the baking and confectionery industry to improve browning and add sweetness. Whey Permeate can also be used to reduce sodium in products.

Whole Milk Powder

scoopWhole Milk Powder is a soluble powder made by spray drying fresh pasteurized whole milk. Some characteristics of Whole Milk Powder include good solubility, good flow properties, full fat content, rich creamy flavor and ideal food supplement.  Whole Milk Powder has a wide range of recombining applications including reconstituted milk, UHT milk, fermented milk foods, yogurt, ice cream mixes and confectionery products.  It is extensively used as an ingredient in bakery products, dry blends, nutritional supplements and snack foods.  It also has consistent and uniform composition, which is imperative in consumer packs and formulated products.  Whole Milk Powder is made from fresh milk without any additives for products where additive-free labeling is desirable, such as fermented dairy products and is an ideal milk source for any situation where a regular liquid milk supply or refrigeration is not available.