Edible Casein

Creamish White Powder in 20 Mesh 50 Mesh Casein peptides are most commonly used for atopic dermatitis (eczema) and allergies to milk. They are also used for high blood pressure, high cholesterol, anxiety, and many other conditions, but there is no good evidence to support most of these uses.

With the support of our experts and sophisticated in-house facilities, we have been able to offer an array of Edible Acid Casein. This product is best option for medical and nutritional uses due to their optimality and effectiveness. Moreover, the offered powder is processed with the help sophisticated technology under the guidance of skilled professionals. Furthermore, this powder is thoroughly tested on various stages by experienced quality controllers assuring its purity. Features: Healthy productLess fatHigh nutrition The compositions are:Moisture10% Max.Fat2% MaxFree acid expressed as lactic acid0.2% MaxAsh2.2% MaxProtein on basis of anhydrous mass94%LactoseColorWhite to Cream coloredPenicillinNegativePhosphateNegativeSPC30,000 Max/gmColiformNegative.Yeast and Moulds50 Max/gmThermophiles5000 max/gmPathogensNegative

Our clients can avail from us Edible Casein, which is a low fat milk product. These are obtained by separating, washing, and drying the acid-precipitated coagulum of skimmed milk. Our Edible Casein is ideal for medical and nutritional applications. Further, this type of casein is the major protein in milk and contains all the essential amino acids and is extensively used in coffee whiteners, infant formulas, processed cheese, and also used in pharmaceutical products.Salient Features: Free of the carbohydrate Good flavor Excellent nutritional propertiesLow fat

Casein is produced by controlled acidification of pure, pasteurized skim milk resulting in the precipitation of casein curd. The curd is washed to remove other milk solids prior to drying & grinding.Product SpecificationPhysicalColor : Creamish/Dull whiteFlavor : NeutralTaste : BlandChemicalMoisture : 11.0 % maxpH : 4.0-5.0 - 10% Soln. at 20 CFree Acidity : 0.2 % maxProtein : 95.0 % min ODBFat : 2.0 % maxAsh : 2.0 % max ODBLactose : 0.2 % maxSediments : Disc A per 25 gmMicrobiologicalTotal plate count : 10,000 max per gmColiforms : Absent max per gmE. Coli : Absent max per gmSalmonella : Absent max per 375 gmYeast & Mould : 50 max per gmStaphylococcus Aureus : Absent per gmListeria Monocytogenes : Absent per 25 gmShigella : Absent per 25 gm Packaging25 kg Multi-wall Kraft paper bags with inner polyethylene liner.Storage & handlingProduct can be stored for 12 months from date of manufacture. It should be stored and shipped in a cool, dry environment, below 25 C. It should not be exposed to direct sunlight and should not be in contact with walls or floor, so as to enhance shelf life.TransportationContainer loads are transported with inner plastic liner for protection, without pallets. The usual capacity of a 20 container is 17 MT and 40 container is 25 MT. Recommended UsageCasein is mainly used as an ingredient in the manufacture of pharmaceutical products, dietetic and other specialized foods, cheese products, ice cream, infant formulae, coffee whitener and other processed food. It is also used for conversion to caseinates.

In agriculture and horticulture, casein has also been used in insecticide sprays (as a spreader), in fungicides (as an adhesive), as a fertilizer and in coated seeds (as an adhesive).

Keeping the health of our valuable customers in mind, we offer Edible Acid Casein in the marketplace. Edible Acid Casein is basically a milk protein that is highly acclaimed in every nook and corner of the world for its carbohydrate free nature and low fat content. Being high at nutritional value Technical Acid Casein is extremely safe and healthy. Because of its unique features Technical Acid Casein is widely used in processed cheese, coffee whiteners, infant formulas and in pharmaceutical industries. Placing ourselves as one of the leading Milk Proteins Casein Manufacturers as well as Suppliers we assure you render you only best quality products.

Edible Acid Casein is a low fat milk protein, free of the carbohydrate, has good flavor profile and excellent nutritional properties making it ideal for medical and nutritional application. Use of Edible Acid Casein Cereals Vitamin and Mineral Tablets Instant Drinks Nutrition Foods Protein Tablets Pasta Infant Nutrition Sauces and Stews Puddings Soups and Stews Bread Cake Product Sweet Goods And Pastries Custard Ice Cream Spreads Filling and Creams Processed Cheese Packing :- Packing 50 Kg Bag. Mesh Size :- 30M, 60M, and Your Requirement Store :- Store product under cool, dry, clean warehouse.Expiry Date

Caseins are suitable for a wide range of food systems that require protein fortification and emulsification. Caseins have a bland flavour and Caseins profile are ideally suited for nutritional food. Applications Analogue cheeseCoffee whiteners and creamersWhipped toppingsBakeryIce cream/frozen dessertsConfectionery

Isolated casein forms a valuable raw material for many industrial branches. The nutrition industry employs casein as a high quality protein. It is also important as a bonding agent to the paint industry, as a photographic covering agent and in the manufacture of adhesives. Production lines from GEA Westfalia Separator support the recovery through acid or rennet precipitation with a low wash water content.

Edible Casein

Edible Casein

Edible Acid Casein

Standard Grade

Casein cheese

Casein Edible Powder

Casin

Casein and caseinates

Casein is a high-quality milk protein widely used in food, pharmaceutical, and industrial applications. In the food industry, it serves as a nutritional protein source and is used in products such as cheese, nutritional supplements, and protein-enriched formulations. In pharmaceuticals, it is utilized in tablet formulations and as a carrier in controlled drug delivery systems. Industrially, casein is used in adhesives, coatings, and plastics due to its excellent binding and film-forming properties. It is also employed in research and laboratory applications as a standard protein for biochemical studies.

Edible Grade

Edible Casein