Clarion and Casein
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
