Caseinate
Is made up of the salts formed as a result of coagulation of casein, a milk protein.
Caseinate is a highly emulsifying milk protein that binds and stabilises fat and water. Such qualities improve the structure of cheeses.
Caseinate is used to increase the protein content of yogurt and compensates for variations in the protein content of the milk.
.jpg "Caseinate")
We are ready to assist and advise
If you have any questions about the product or you are interested in finding out how we can help you to develop, please use the telephone number below or email our sales department using the form below.
Similar products
Security from start to finish
We endeavour to give you a good customer experience, from the first point of contact to the final purchase of ingredients. Ingredients are always supplied according to a structured eight-stage process.
Read about our partners
Products are always supplied in close collaboration with one of our partners from our extensive network of partnerships and manufacturers.
Inspiration for your daily operations and business development
We share what we know about trends, analyses and good advice on an ongoing basis. It is our ambition to always contribute something of interest and value.
Read the newest three articles.
Partnerships with many industries
In any collaboration, we strive to understand the challenges and see the opportunities from the customer’s point of view. We know that no customers are the same.
We have customers in many different industries. The companies range from new start-ups to strong SMEs to international enterprises with a presence in several places in Scandinavia.
We are ready to assist and advise
Regardless of your industry, we are ready to take care of your needs and develop ready-made solutions in close partnerships.
Call our sales department or fill in the form and we will get in touch.
