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Armor Proteines Extruded sodium caseinates

Caseinates produced from the curd which results from skim milk acid coagulation. The protein present in the curd became soluble and functional by neutralization. This neutralization is a dry process achieved by an extrusion-cooking, in an extruder. The dry extract of the final product is close to 94%. Before being packaged, the extruded sodium caseinates are ground to have an adequate size. Extruded sodium caseinates have high emulsifying and viscosing properties. They are mainly used in delicatessen and coffee creamer.

Ingredient Name: Sodium Caseinate

Functions: Gelling Agent, Texturizing Agent

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name
    Ingredient Origin
    Food Ingredients Functions
    Ingredients
    Sodium Caseinate
    Technologies

    Features & Benefits

    Products Benefits

    Improve the Texture

    The gelling, foaming, emulsifying and stabilizing properties of our ingredients improve the texture, stability and conservation of the finished products, with a minimal impact on the production costs

    Applications & Uses

    Application Agro-alimentaire
    • Coffee Creamer
    • Processed Meal, Fish & Seafood