Performance, Stability, and Nutritional Value for Multiple Applications
Available Products
Our functional dairy proteins are designed to improve texture, water retention, emulsification, gelation, and nutritional value in a wide variety of products. They are ideal for applications in dairy, meat products, baking, sports nutrition, and functional products.
Sodium Caseinate
- Function: Emulsifier, stabilizer, protein source
- Applications: Processed cheeses, whipped creams, sausages, UHT products
- Advantages: High heat and pH resistance, excellent solubility
Calcium Caseinate
- Function: Calcium source, emulsification, and gelation
- Applications: Medical nutrition, infant formulas, supplements
- Advantages: Complete nutritional profile, easy digestion
WPC (Whey Protein Concentrate)
- Function: Protein fortification, texture, solubility
- Applications: Shakes, yogurt, bars, baked goods
- Advantages: High bioavailability, complete amino acid profile
MPC (Milk Protein Concentrate 30–80%)
- Function: Casein and whey balance, texture, nutritional contribution
- Applications: Drinkable yogurts, cheeses, ice creams, sports nutrition
- Advantages: Excellent water retention, versatile functionality
Technical Benefits
- Improved structure and texture in finished products
- High and balanced nutritional contribution
- Ability to form stable gels and emulsions
- Increased yield in cheeses and meat products
- Good thermal stability and functionality in industrial processes
Technical Data Sheets and Specifications
Available upon request for each product:
- Technical Data Sheet
- Safety Data Sheet
- Allergen Statement
- Quality Certificates
- Recommended Dosage and Compatibility
- Kosher/Halal Certificates, GMO-Free, etc.
Are You Looking for the Right Protein for Your Application?
We help you select the ideal type and concentration to maximize functionality in your product.