Caseinates

Functional and nutritional dairy ingredients

Epi Ingredients offers the following products in this range :

• Sodium caseinate,
• Calcium caseinate.

sodium caseinates

Our sodium caseinates are manufactured by extrusion which gives them a specific characteristic and a unique functionality :

• Very high protein content (95%),
• Very low lactose content,
• They have excellent emulsifying, viscosity and foaming properties.

Thus, these ingredients are mainly used in the following applications :

• Meat curing to bind fat to water,
• Coffee whiteners.

The market for coffee whiteners is a huge market, especially for automatic coffee machines which primarily use sodium caseinates. They are also used for their emulsifying capacities :

• Processed cheese and cheese analogues,
• In dairy mousses for their foaming capacities,
• And in fermented milks for their ability to retain water capacity and thus reduce syneresis,
• In pastries and baked goods, especially for their ability to retain water by improving crumb texture and preventing product destabilization after defrosting.

calcium caseinates

Our calcium caseinates are manufactured via an extrusion process, which gives them a specific characteristic and a unique functionality. They have a very high protein content and a very low lactose content, they also have nutritional properties. Calcium is an important mineral for the functioning of the body. It is involved in the biological reactions of the cells in the human body. In particular, it plays an essential role in health and in the development of muscles and bones.

Because of this distinguishing feature, calcium caseinates are often intended for the following markets :

• Clinical and sports nutrition in applications of high protein products in powder or liquid form, or for products such as snacks or nutrition bars,
• In dairy products, they also provide cohesion and viscosity to dairy gels thanks to the calcium ions.

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