Brand: New Zealand Fonterra 20 kg/bag

[Product Name] Calcium Caseinate

[Product Characteristics]

Although a small amount of calcium caseinate naturally exists in milk casein, it is typically produced using skim milk (or milk powder) as raw material through precipitation methods with rennet or acids (hydrochloric acid, sulfuric acid, etc.) to obtain raw casein. After dehydration (containing 50% to 60% moisture) or dispersion and swelling of casein in water, calcium hydroxide or calcium carbonate is added for neutralization, followed by spray drying or freeze drying. It appears as white to light yellow granules or powder, odorless, tasteless, or with a slight specific aroma. It can be used as a component of microbial culture media, biochemical reagents, or food additives.

[Product Description]

Calcium caseinate is an ionic calcium that forms an ideal calcium supplement by stably binding with the phosphate residues of serine in casein. It is easily absorbed and utilized by the human body without the need for vitamin D. Additionally, due to its specific functional properties such as thickening, viscosity enhancement, emulsification, and foaming, it can be effectively added to foods.

Calcium Caseinate Testing Standard: FCC (2014)

Item (Project) Standard (Standard)

Protein (on dry basis) % ≥80

Free Amino Acids, % ≤10

Peptide Molecular Weight Da ≤10000

Calcium, % ≥1.0

Lactose, % ≤0.5

Fat, % ≤1.8

Ash, % ≤8.0

pH Value 6.0-7.5

Moisture, % ≤6.0

Heavy Metals (as Pb) mg/kg ≤20

Arsenic (as As) mg/kg ≤2

Total Plate Count, cfu/g ≤30000

Coliform Group, MPN/100g ≤40

Application Scope: Calcium caseinate is widely used as a calcium source additive and protein supplement in the health products and pharmaceutical industries. Due to its properties such as thickening, emulsification, and foaming, it can be used as a food additive in the processing of nutritional beverages, cheese, yogurt, bread, and other food products.

Storage Method: Store in a cool, ventilated, and dry place, sealed.