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The Milky Whey Instant Calcium Caseinate

The Milky Whey Instant Calcium Caseinate is a protein derived from the casein in milk. Because of its rapid dispersion in water, it is excellent in soup and coffee creamer applications. Bodybuilders often use this product as a dietary supplement because this type of protein breaks down slower than whey proteins and provides a consistent release of amino acids. We instantize our calcium caseinate for even greater dispersion in water, which makes it excellent for pharmaceutical applications.

Ingredient Name: Calcium Caseinate

Ingredient Origin: Dairy Origin

Protein Content: 94.2 - 94.2 %

Features: Dissolves Easily, Helps In Weight Management, High Functionality, High Protein Content, Improved Dispersion

End Uses: Coffee, Creamer, Dietary Supplements, Soups

Technical Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name: Calcium Caseinate
Ingredient Origin: Dairy Origin
Food Ingredients Functions: Protein Source
Pharma & Nutraceuticals Functions: Protein Source
Technologies: Food Ingredients,
Pharmaceuticals & Nutraceuticals
Product Families: Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
Proteins & Amino Acids
Food Ingredients — Nutrition & Fortification
Proteins & Amino Acids

Features & Benefits

Food Ingredients Features: Dissolves Easily,
Helps In Weight Management,
High Functionality,
High Protein Content,
Improved Dispersion

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Beverage
Tea, Cocoa & Coffee
Food & Nutrition — Food
Dairy,
Savory & Culinary
Food & Nutrition — Nutrition & Well Being
Nutraceuticals & Supplements
Food & Nutrition Applications: Coffee,
Creamer,
Dietary Supplements,
Soups

Properties

Microbiological Values


	Value	Units	Test Method / Conditions
Coliform	max. 10	cfu/g	-
Yeast	max. 100	cfu/g	-
Mold	max. 100	cfu/g	-
Salmonella	Negative	/375g x2	-
Standard Plate Count	max. 30,000	cfu/g	-
Staphylococcus aureus	max. 10	cfu/g	-
E. coli	max. 10	cfu/g	-

Typical Analysis


	Value	Units	Test Method / Conditions
Total Fat	max. 3.0	%	-
Protein (dry basis)	min. 90	%	-
Moisture Content	max. 7.0	%	-

Packaging & Availability

Packaging Type: Bags
Packaging Information: Multi-wall kraft bags with polyethylene liner.

Storage & Handling

Shelf Life: 2 years
Storage Information: Store at temperatures below 68°F with relative humilities below 65%.