Sodium Caseinate

    DESCRIPTION

    Caseinate manufactured from fresh skimmed milk. The curd is solubilised and spray dried. These highly purified proteins present a good nutritional value and excellent functional properties (emulsion, thickening).

    ApplicationsDietetics (infant formulas, hospital nutrition, adults), meat and fish industry, sauces (emulsions), dairy preparations for ice cream, biscuits, pastry, dairy products).
    Ingredients DeclarationSodium caseinate.
    Allergens: contains milk proteins, lactose, may contain traces of soya lecithin.

    SPECIFICATIONS

    MoistureMax 6 %
    Sodium (Na)
    (Typical)
    1.3 %
    AshMax 6 %
    pH
    (at 5%)
    6.5 to 7
    Scorched particles
    (Typical A)
    B max
    Solubility IndexMin 99 %
    LactoseMax 0.5 %
    FatMax 6 %
    Protein
    (N x 6,38)
    Min 88 %
    Energy in KiloCalories363 per 100g
    StorageStore indoors in a cool (approx 20°C) and dry place (RHE < 70%)
    Packaging20kg multiwall paper bags with polythene liner on 115 x 115 - 800kg pallet
    Shelf life24 months from date of manufacture in original unopened bag.

    MICROBIOLOGICAL

    Standard Plate Count
    (30°C)
    Max 10,000 cfu/g
    YeastsMax 100 cfu/g
    MouldsMax 100 cfu/g
    Bacterial EndotoxinMax 10 cfu/g
    Salmonella
    (in 125g)
    Negative
    Coagulase Positive Staphylococcus
    (in0.1g)
    Negative
    Listeria
    (in 25g)
    Negative


    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Wed 7 September 2011 (687)

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