Food Grade Calcium Caseinate 83%

Description

Monamilk calcium caseinate has highly nutritious properties and is used mainly in the food and pharmaceutical industries. Calcium caseinate is a powdery substance, from white to cream color. Protein content of at least 83%; Hydration 1: 7; Emulsification 1: 32; Dispersion, microns 315-100; Solubility index, cm3 of the crude residue, no more than 0.1 calcium caseinate food. Typical applications include: Whipped fillings Coffee cream Bakery products Emulsified meat products Food drinks They are used in the dairy industry as a stabilizing and emulsifying additive for fermented dairy products, sour cream, ice cream, vegetable cream, to increase the yield of the finished product in the production of cottage cheese and cheese, as a structure-forming agent in the production of processed cheeses In the form of sports supplements. Casein, the main milk protein of all mammals. It is present in milk not in free form, but in combination with calcium, i.e. as calcium caseinate. In fresh milk, casein is found in the form of small particles suspended in liquid; this form of casein is sometimes referred to as caseinogen. When the milk sours, the casein coagulates and precipitates in the form of a curd clot. Cow's milk contains about 3% casein (by volume); it accounts for up to 80% of the total milk protein content. calcium caseinate is made without the use of GMO and GMI raw materials and has a milky taste and smell. Storage is carried out in dry storage rooms at a temperature not lower than 0 °With and relative humidity of not more than 85% in an undamaged closed container. packed in bags of 25 kg net with a polyethylene liner. The warranty period of storage is 12 months from the date of production. Typical applications include:

Specifications

• Brand / TM.

  Монамилк

• Manufacturer country

  Russia