Acid Casein

Acid casein is a milk-derived protein, rich in essential amino acids, widely used in the food industry. It is produced by skimming and pasteurizing milk, followed by acid coagulation to form curds. After rinsing and separating from whey protein, lactose, and minerals, acid casein is obtained.

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Rennet Casein

Rennet casein is a milk protein known for its rich content of essential amino acids and calcium. It is a highly nutritious and functional protein with excellent texturizing properties. Produced from skimmed and pasteurized milk, it undergoes coagulation with rennet. The resulting curd is rinsed and separated from whey protein, lactose, and minerals to obtain a purified product. The purified curd is then concentrated and dried, retaining a higher amount of protein and calcium compared to acid casein.

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Sodium Caseinate

Sodium caseinate is a compound derived from milk protein called casein. Obtained through the extrusion process of acid casein, it is processed at a high temperature for a short duration. Sodium caseinate is a versatile ingredient used in the food industry as an emulsifier and thickening agent. It helps retain fat and water, prevents syneresis, ensures ingredient distribution, and enhances texture and taste.

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