Acid Casein (attrition dried)                        

Arrabawn Acid Casein is a pure milk protein obtained from fresh pasteurised skim milk by acid precipitation of the casein and drying

Acid Caseins provide:

  • Highly nutritional value, low in fat, cholesterol and lactose
  • Clean and bland flavour
  • Very good water binding properties
  • Emulsification properties
  • Small particle size

Applications include:

  • Coffee creamers/whiteners
  • Cream liqueurs
  • Processed cheese, cheese analogues / imitation cheeses
  • Sauces

Typical Composition

  Protein on dry matter (%)

  96.4

  Moisture

  < 10

  pH

  4.3

  Ash (%)

  1.8

  Fat (%)

  0.8

  Total plate count at 30°C / g

  1000

  Coliforms / g

  Negative

  Yeast and Moulds / g

  Negative

  Salmonella / 25 g

  Negative

Caseinates                         

Arrabawn Caseinate is a dispersible pure milk protein obtained from fresh pasteurised skim milk by acid precipitation of the casein, reacting with a neutralizing agent and drying. It has an exeptional bland and neutral flavour.

The Arrabawn Caseinate range includes:

  • Sodium Caseinate
  • Calcium Caseinate
  • Different mineral profiles on request

Sodium Caseinates provide

  • source of protein
  • good solubility at neutral pH
  • excellent emulsification
  • high aeration capacity (whipping and foaming)
  • high fat and waterbinding capacity
  • freeze / thaw stabilization

Typical Composition

  Protein on dry matter (%)

  95.6

  Moisture

  6

  pH

  6.8

  Ash (%)

  4.1

  Sodium (%)

  1.4

  Fat (%)

  0.8

  Bulk density, tapped (g/mL)

  0.7

  Total plate count at 30°C / g

  1000

  Coliforms / g

  Negative

  Yeast and Moulds / g

  Negative

  Salmonella / 25 g

  Negative

Calcium Caseinates provide

  • source of protein
  • good dispersibility
  • low viscosity
  • high opacity and whitening power (more so than sodium caseinates)
  • good emulsification capacity 

Typical Composition

  Protein on dry matter (%)

  95.6

  Moisture

  6

  pH

  6.8

  Ash (%)

  4.1

  Calcium (%)

  1.4

  Fat (%)

  0.8

  Bulk density, tapped (g/mL)

  0.7

  Total plate count at 30°C / g

  1000

  Coliforms / g

  Negative

  Yeast and Moulds / g

  Negative

  Salmonella / 25 g

  Negative



Application

Most important functionality

Yoghurt blends

Viscositywater binding, handling (dusting), bulk density

Coffee whitener / Cream Liqueurs

Emulsification, dispersibility, colourflavour

Whipped toppings

Emulsificationfoamingcolourflavour

Low fat spreads, salad dressings

Emulsificationviscositywater binding

Processed Meats

Emulsificationwater binding, adhesion, firmness

Bakery

Water binding, uniform fat dispersion, Improves: nutrient value of flours (Lysine), workability of dough (texture)

Processed / cream Cheeses

Water bindingemulsification

Nutritional bars

Nutritional value, water/fat binding

Nutritional value, water/fat binding

Nutritional value, dispersibility, smooth mouthfeel, bland flavour, suspension stability, low viscosity

High protein cereals

Texture, neutral flavour

Fruit / acidic beverages, wine (clarifier)

Fruit / acidic beverages, wine (clarifier)

Ice cream

Emulsification, whipping