| ≥1 piece |
Caseinates are made from acid casein. Variants include sodium, calcium and potassium, or combinations of these. They are water-soluble.
Caseinates are highly functional proteins, suitable for a wide variety of applications including nutritional foods and beverages, food bars, soups, sauces, whipped toppings, bakery products and cultured foods.
|
Parameter |
Units of Measure |
Test Method |
Mean Result |
|
Protein (6.38xN) as is |
% m/m |
Kjeldahl |
94.5 |
|
Fat |
% m/m |
SBR |
2.0 |
|
Moisture |
% m/m |
Gravimetric |
6.0 |
|
Ash |
% m/m |
TGA 600 |
4.0 |
|
lactose Monohydrate |
% m/m |
Phenol Sulphuric |
0.25 |
|
Aerobic Plate Count |
cfu/g |
IDF 100B |
5000 |
|
Coliforms |
cfu/g |
Count IDF73B |
<1 |
|
Escherichia coli |
/g |
Detection IDF 170A/LST-MUG |
Not Detected |
|
Yeasts and Moulds |
cfu/g |
IDF 94B |
<1 |
|
Coag Positive Staphylococci |
/g |
Detection IDF60C |
Not Detected |
|
Salmonella |
/750g |
Detection FDA |
Not Detected |
|
Listeria |
/125g |
Detection FDA |
Not Detected |
New