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

Viscosity, water binding, handling (dusting), bulk density

Coffee whitener / Cream Liqueurs

Emulsification, dispersibility, colour, flavour

Whipped toppings

Emulsification, foaming, colour, flavour

Low fat spreads, salad dressings

Emulsification, viscosity, water binding

Processed Meats

Emulsification, water binding, adhesion, firmness

Bakery

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

Processed / cream Cheeses

Water binding, emulsification

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