Delivering high quality
innovative products

APPLICATIONS OF CASEINATES

Milk Products

Texture enhancement and prevention of syneresis
Improvement of mouth feeling
Stabilization of dressings and toppings
Protein enrichment in milk drinks

Cheese

Standardization of cheese milk
Yield increase in various types of cheese
Emulsifying of imitation and processed cheese
Protein source in imitation cheese

Yoghurt

Stabilisation of yoghurt structure
Reduction of whey separation (syneresis)
Neutral in taste
Improvement of yoghurt texture and quality
Mainly based on milk proteins
Replacer for skim milk powder

Coffee Creamer

Increased whitening effect
Building of stable and creamy emulsions

Sports Nutrition

Dietetic, sports and infant food
Increase of nutritional value
Stabilization of the product properties

Beverages

Fining of wine and juice
Stabilization and increase of the viscosity in beverages (e.g. cream liqueur)

Meat Products

Emulsifying in meat products
Yield increase due to the addition of functional proteins
Improved waterbinding capacity in cooked ham and minced meat products
Prevention of fat and jelly separation
Enhanced texture of the final product