Over its long history, the tradition-steeped dairy company Molkereigesellschaft Lauingen has made advancements and improvements in the production and refinement of milk proteins, and is a pioneer in the dairy industry for many technologies. The most important products of our supply partner are acid casein and calcium, sodium and potassium caseinates.
Acid casein is produced by acid precipitation of casein from freshly pasteurized skim milk. Given the strong demand for skim milk powder, the amount of skim milk processed to produce acid casein fluctuates, which explains the sometimes dramatic trends in the price of casein and the market demand for casein. Caseinate (e.g. sodium caseinate) is produced by stirring acid casein into a solution of NaOH in order to raise the pH above the isoelectric point (pH 4.6).
At this point, the casein becomes soluble again. After swelling and the onset of the ion exchange effect, Na-caseinate is produced. Other casein types are produced using calcium or potassium compounds (hydroxides or carbonates).
Caseinates are used in many different food applications for its functional properties such as emulsification and water binding. Sodium and potassium caseinates, for instance, are used in the production of soft cheese or as a co-emulsifier in boiled sausage. Potassium caseinate is used in coffee whitener and in pastries and bread products.
Are you interested in this raw material? Please do not hesitate to contact us.
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