Calcium Caseinate 380
Calcium Caseinate 380 is made by reacting acid casein made from fresh milk with calcium hydroxide. It is a slow digesting protein with neutral flavour suitable for a range
of applications. Due to its water-based ability to form a stable colloidal suspension it has high opacity in water-based solutions, giving a milky appearance. Made with milk from
New Zealand grass-fed cows.
Features:
- Excellent heat stability
- Forms a stable colloidal suspension to give a white, opaque and milky appearance in beverages
- Enables short bar texture
- High calcium, low sodium content
- Low lactose, sugar and fat content
- Origin: New Zealand
Disclaimer: While we try to represent product images accurately, the representation on your screen may be different to the actual product for various reasons.
Disclaimer: While we try to represent product images accurately, the representation on your screen may be different to the actual product for various reasons.
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Beverages
Not sure what ingredient is right for you?
Do you need guidance on what ingredients to select when making your beverage? Or are you trying to overcome a specific formulation challenge? Use our tool to find the best NZMP ingredients for your beverage requirements.
NZMP Beverage Tool
What type of beverage application are you looking to make?
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White milks
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Fat enriched and or high protein milks
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NZMP Beverage Tool
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Calcium Caseinate
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What is the desired finished level of protein in the end product?
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4%
protein
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2%
protein
Up to
1.5%
protein
Up to
3.3%
protein
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protein
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1% to 3%
protein
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1% to 4%
protein
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1% to 6%
protein
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1.5% to 8%
protein
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3%
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protein
From
4% to 8%
protein
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6% to 8%
protein
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6%
protein
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protein
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8% to 10%
protein
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8%
protein
NZMP Beverage Tool
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1%
fat
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2%
fat
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4%
fat
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fat
From
1% to 3%
fat
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1% to 4%
fat
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3%
fat
Above
4%
fat
Above
2%
fat
NZMP Beverage Tool
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1g
per 330ml
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per 330ml
NZMP Beverage Tool
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Bars
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Do you need guidance on what ingredients to select when making your bar? Or are you trying to overcome a specific formulation challenges? Use our tool to find the best NZMP ingredients for your nutrition bar requirements.
Ingredients for Nutrition Bars
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Our portfolio of ingredients may vary depending on the region where you operate; therefore to give you an accurate recommendation, we need to know where you are making your bars. Select one of the regions below:
Ingredients for Nutrition Bars
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Ingredients for Nutrition Bars
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Discover NZMP ingredients for nutrition bar applications
Your recommended ingredients based on the options you selected:
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By blending the below ingredient(s) together or with other ingredients from our bar portfolio, it is possible to customise texture to deliver a desired consumer experience, and give stability over shelf life.
We strongly recommend to blend the below ingredient with our SureProtein™ FlexBar WPC for an optimal consumer experience over shelf-life.
We strongly recommend to blend the below ingredient with our SureProtein™ CrispBar Dairy Protein for an optimal consumer experience over shelf-life.
We strongly recommend to blend the below ingredient with our SureProtein™ FlexBar WPC for an optimal consumer experience over shelf-life.
We strongly recommend to blend the below ingredient with our SureProtein™ CrispBar Dairy Protein for an optimal consumer experience over shelf-life.
We strongly recommend to blend the below ingredient with our SureProtein™ FlexBar WPC as well as SureProtein™ 392 WPC to aerate your Nougat bar.
If you want to develop a protein-fortified caramel to be used as a layer or a protein-fortified chocolate that can be used to enrobe your bar, please talk to us as we have ingredients to support these formulations.
We recommend bar formulations start with SureProtein™ FlexBar WPC as the base ingredient as it is extremely versatile and can be used in all types of bar applications.
If you want to develop a protein-fortified caramel to be used as a layer or a protein-fortified chocolate that can be used to enrobe your bar, please talk to us as we have ingredients to support these formulations.
We recommend bar formulations start with SureProtein™ FlexBar WPC as the base ingredient as it is extremely versatile and can be used in all types of bar applications.
If you want to develop a protein-fortified caramel to be used as a layer or a protein-fortified chocolate that can be used to enrobe your bar, please talk to us as we have ingredients to support these formulations.
For more information on blending ratios, specifications and samples please Contact Us.
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