Extruded calcium caseinate is obtained through performance of extrusion process of acid casein, i.e.

Extruded calcium caseinate is obtained through performance of extrusion process of acid casein, i.e. dissolving casein and then thermal processing it in extruder in the temperature of 135°C for 15 sec. Further step of the production is neutralizing casein by adding calcium carbonate and exsiccation of casein obtained in this way.

The most important features of caseinates are their very good solubility, water absorbability, viscosity, emulsification characteristic, stabilization of emulsion and foaming capability.

Caseinates are mainly used as food supplements they improve nutrition features, taste and smell, increase the shelf life and enrich products with organic amino-acids. They are used in meat, bakery and confectioner industry, production of food and pharmaceutical concentrates, drinks and dietetic products.

In meat industry they are used as emulsifiers and free fat stabilizers. In bakery and confectioner industry they are used for production of special flour blends, pastas, grain solutions bread and other confectionery products.

Caseinates are also used for purification of wine and juices and for production of liqueurs.

Owing to the foaming capability, water and fat absorbability and emulsification caseinates found their major usage in diary industry for production of low-fat pastes, yogurts, creams and whiteners for coffee, grain cheese, ice-creams, processed cheese, maturing cheese and other imitations of creams, desserts. Caseinates in production of cheese imitation are used as emulsifications, water and fat absorbents due to taste and texture-creative characteristic.

Caseinates found also a wide use in production of dietetic food and high-protein nutrients.

Product name	CALCIUM CASEINATE EXTRUDED
Taste, smell, color	typical milk taste and smell, light cream color
Storage, shelf life term	in dry and cool place, 12-month shelf life in original packing
Chemical parameters	protein	≥ 87.0	≥ 92.5 in dry mass
	fat (%)	≤ 2.0
	moisture (%)	≤ 6.0
	ash (%)	≤ 4.5
	pH	≤ 7.0
	solubility (%)	≥ 99.9
	purity (disc)	A	max. B
Microbiological parameters	total plate count/g	max. 5000
	Coliforms 0.1 /g	absent
	E.-Coli 0.1 /g	absent
	Salmonella 25/ g	absent
	yeast /g	max. 50
	mould /g	max. 50
Packing	four-layer paper bag with polythene inner bag, 25 kg net , bag inscription on request, big-bags

Calcium Caseinate