Caseinates

Sodium caseinate is the most heat stable protein for use in NDC

NZMP caseinate is typically lower viscosity than competitors, making it better for processing.

providing the texture and stability - in Non Dairy whipping cream

Separation: Non-dairy whipping cream may separate if the emulsion is not properly stabilized, resulting in an unappealing appearance and inconsistent texture.

Overall, manufacturers need to be careful in the formulation and manufacturing process of non-dairy whipping cream to avoid these common problems and produce a high-quality product.

Here’s why you should add Caseinate in your recipes

Acts as Excellent Emulsifier, no need to add extra emulsifiers

Provides superior emulsion stability and heat stability over other proteins.

Get Excellent Foam Stability

Here’s why you shouldchoose Caseinates from Us?

Reduces manufacturing time & cost.

Can handle extreme processing conditions and high treatment

7 mistakes you do while selecting selecting Caseinates

Not Checking Ingredients

Ignoring Personal Dietary Needs

Overlooking Protein Content

Neglecting Taste and Mixability

Ignoring Brand Reputation

Not Considering Digestibility

Forgetting Dietary Goals

Applications of Caseinates

Cheese Making

Processed Cheese

Plant-Based Milks

Protein Supplements