Fresh whole milk is skimmed and pasteurized before undergoing an acidification at pH 4.6 (isoelectric point of casein). Then the caseins aggregate to form an acid coagulum of casein, commonly called curd. It is separated by a centrifugation of the whey and then washed to obtain a casein containing less than 1% fat, less than 1% minerals and about 0.1% lactose. This curd, insoluble in water, is then ground and dried in dryer. Then the acid casein is obtained.

The rennet casein is a phosphorus-protein complex (micelles) resulting from the milk coagulation by the action of enzymes (chymosin and pepsin) contained in the calf’s abomasum. The micellar structure and the presence of calcium give the rennet casein its texturizing properties. It is mainly used in the manufacture of processed cheese and similar cheeses to which it gives a filata characteristic and good melting properties.

Caseinates produced from the curd which results from skim milk acid coagulation. The protein present in the curd became soluble and functional by neutralization. This is done using an alkali with sodium prior to proceeding to spray drying.

The sodium caseinates have high emulsifying and viscosing properties. That’s why they are used in sausages, ready meals, dairy products and coffee creamers.

Caseinates produced from the curd which results from skim milk acid coagulation. The protein present in the curd became soluble and functional by neutralization. This neutralization is a dry process achieved by an extrusion-cooking, in an extruder. The dry extract of the final product is close to 94%. Before being packaged, the extruded sodium caseinates are ground to have an adequate size.

Extruded sodium caseinates have high emulsifying and viscosing properties. They are mainly used in delicatessen and coffee creamer.

Caseinates produced from the curd which results from skim milk acid coagulation. The protein present in the curd became soluble and functional by neutralization. This is done using an alkali with potassium prior to proceeding to spray drying.

The potassium intake by the potassium caseinate makes it a particularly interesting ingredient for its nutritional properties. Potassium is an essential mineral that ensures the proper functioning of cells, maintaining the ionic balance between the inside and outside of cells. Potassium is involved in the synthesis of proteins and carbohydrates. It ensures the proper transmission and distribution of nerve impulses. Potassium caseinates are used in clinical and infant nutrition. There is also a great interest for them in sport nutrition. Potassium can limit the onset of cramps and other muscle pains related to physical exertion.

Caseinates produced from the curd which results from skim milk acid coagulation. The protein present in the curd became soluble and functional by neutralization. This is done using an alkali with calcium prior to proceeding to spray drying.

The calcium intake by the calcium caseinate makes it a particularly interesting ingredient for its nutritional properties. In fact, calcium is the most important mineral in the body. It participates in the proper metabolism of the cells and is involved in kidney functions, blood coagulation and in the activation of certain enzymes. Calcium is also essential for bone growth and health. The calcium caseinates are used in infant nutrition, clinical nutrition, sports nutrition and dietetics.

Spray dried sodium caseinate with a medium viscosity. Caseinates are naturally viscous. However, Armor Proteines has developed an innovative method for improving the viscosity of its spray dried sodium caseinate. Kapa™ 1000 has excellent emulsifying and binding properties. It provides fine and stable emulsions that stand up perfectly to heat treatments. Kapa™ 1000 is used in products that are low in water and fat, as well as in fat emulsified sauces. Some products intended for freezing or experiencing severe heat treatments require a perfect fat emulsion and a firm gel stabilization during cooking, all of which Kapa™ 1000 makes possible.

Spray dried sodium caseinate with a high viscosity. Caseinates are naturally viscous. However, Armor Proteines has developed an innovative method for improving the viscosity of its sodium caseinate. Kapa™ 2000 has excellent emulsifying, thickening and stabilizing properties. Kapa™ 2000 is used just as well for dusting as it is for hot or cold pre-emulsion. The high emulsifying capacities and water retention of Kapa™ 2000 give firm, stable and economical butcher emulsions.