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The Milky Whey Calcium Caseinate
The Milky Whey Calcium Caseinate is a protein derived from the casein in milk. Because of its rapid dispersion in water, it is excellent in soup and coffee creamer applications. Bodybuilders often use this product as a dietary supplement because this type of protein breaks down slower than whey proteins and provides a consistent release of amino acids.
Properties
- Pharma and Nutraceuticals Functions
- Protein Source
Product families
Applications
Food & Nutrition — Beverage
- Energy Drinks
- Sports Drinks
- Tea Cocoa & Coffee
Food & Nutrition — Food
- Bakery
- Confectionery
- Convenience Foods
- Dairy
- Meat Poultry & Seafood
- Savory & Culinary
Food & Nutrition — Nutrition & Well Being
- Functional Foods
- Nutraceuticals & Supplements
Product Families
Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
- Proteins & Amino Acids
Food Ingredients — Nutrition & Fortification
- Proteins & Amino Acids
Food Ingredients — Whole Foods, Extracts & Premixes
- Dairy Products
Other characteristics
- Ingredient Name
- Calcium Caseinate
- Protein Content
- 94.2 - 94.2 %
- Ingredient Origin
- Dairy Origin
- Markets
- Food & Nutrition
- Shelf Life
- 2 years
- Protein Type
- Protein Isolate
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Bags
- Storage Information
- Below 25ºC and less than 75% relative humidity.
- Packaging Information
- Multi-wall kraft bags with polyethylene liner.
- Food Ingredients Features
- Good Consistency
- Heat Stability
- Helps In Weight Management
- High Protein Content
- Improved Dispersion
- Low Viscosity
- Food Ingredients Functions
- Protein Source
- Food and Nutrition Applications
- Cheese Analogues
- Coffee
- Confectionery Products
- Creamer
- Dairy Products
- Dietary Supplements
- Energy Drinks
- Functional Beverages
Technical data
Table 1 of 2
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Coliform | max. 10 | cfu/g |
| Yeast | max. 100 | cfu/g |
| Mold | max. 100 | cfu/g |
| Staphylococcus aureus | max. 10 | cfu/g |
| Listeria | Negative | /25g |
| E. coli | max. 3 | cfu/g |
| Standard Plate Count | max. 20,000 | cfu/g |
| Salmonella | Negative | per 375g |
Table 2 of 2
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Fat | max. 2.0 | % |
| Moisture Content | max. 7.0 | % |
| Protein (dry basis) | min. 90 | % |
