Kapa® 1000 and 2000 are caseinates used for their emulsifying, stabilizing and gelling properties.
Kapa® 1000 has excellent emulsifying and binding properties. It is a sodium caseinate of medium viscosity, which produces light and stable emulsions and perfectly withstands heat treatments. Kapa® 1000 is generally used in products with low water and fat contents, as well as in neutral emulsified sauces.
Kapa® 2000 has excellent emulsifying, thickening and stabilizing properties. It can be sprinkled into preparations or used as a hot or cold pre-emulsion. Kapa 2000 boasts strong emulsifying and water-retention properties, which ensure very firm, stable and economical emulsions in cured meat products.

Product benefits
  • Emulsion improvement
  • Optimisation of production costs

Market application

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